Budget: Chicken Korma
- Main Ingredient: Chicken Almonds
- Course: Various Main Dishes
- Yield:
Budget: Chicken Korma ingredients
- 1⁄2 c blanched almonds
- 6 garlic cloves
- 1 T Fresh gingerroot, minced
- 2 T Vegatable oil
- 2 lb chicken Thighs, Skinned
- 6 Whole Cloves
- 3 Bay leaves
- 2 Onion, chopped
- 1 Cinnamon sticks
- 1 t Ground coriander
- 1 t Cumin
- 1 t Cardamom
- 1 t Salt
- 1⁄4 t Cayenne pepper
- 1⁄2 c Plain Yogurt
- Fresh coriander; chopped
Cooking Budget: Chicken Korma
1. in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth.
2. In large saucepan or Dutch oveni, heat oil over medium-high heat; brown chicken on all sides.
3. Remove and set aside.
4. Stiri in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned.
5. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.
6. Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced.
7. Stir in yogurt, 1 tb at a time.
8. Discard cinnamon stick, cloves and bay leaves.
9. Garnishi with coriander.
10. 4 servings for $7. 54 CDN [Mar/95] Serve with bowls of chutney, toasted almonds and yogurt.
11. Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones".
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