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Thursday, 26 December 2013
White Chicken Korma
This is a lovely recipe from Camellia Panjabi's 50 Great Curries of
India - I tweaked it to suit my mood and am reproducing the recipe as I
made it . 1 Kg Chicken - Cut to desired size . 2+2 Tablespoons Ghee 100 Grams Almonds - Soak in hot water and an hour later remove skin. 200 Grams Onions Chopped. 1 Bay leaf. 4 Green Chilies Chopped Fine. 8 Green Cardamon - Seeds only. ---------------------------------------------- 1 Teaspoon Poppy seeds ( Soak in 100 Ml water , discard water after an hour and make a paste ). 200 Grams Full Fat Yogurt - Hand in a muslin for 1 hour. 4-5 Cloves. 1 Black Cardamon - Bruised. 2" Cinnamon Stick. 1 Tablespoon Minced Garlic. 1 Tablespoon Minced Ginger. 1/2 Teaspoon Nutmeg Powder. 1/2 Teaspoon Mace Powder. Salt
Heat 2 tablespoons ghee , add almonds , cinnamon and bay leaf and
gently cook 3-4 minutes , then add onions and cook covered over low heat
8-10 minutes till onions go limp allowing them to just about change
color.Add chopped chilies and cardamon seeds , cook another 2-3 minutes
and then add 200 Ml water and cook 10 minutes covered - all cooking so
far over low heat. Take pan off fire , when the gravy cools ,
discard bay leaf and cinnamon stick ( important ! ) and blend the rest
to a fine gravy . Set aside.
Heat the balance 2 tablespoons
ghee , tip in cloves ginger and garlic , a minute later add chicken and
cook till chicken slowly releases water and changes color from pink to
white.Cooke covered 3-5 minutes not allowing the chicken to brown.
Blend the gravy , curd and mace + Nutmeg powder , add to the chicken
allowing the chicken to cook covered over medium heat till done. Add hot
water to get the desired thick gravy .
This is a delicately flavored chicken - delicious as it is pretty to look at !