Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!
As I currently have a little time, I was looking on the internet the other day. On the lookout for new, exciting thoughts, inspirational recipes that We have never tested before, to impress my loved ones with. Searching for a long time unfortunately couldn’t come across lots of interesting things. Right before I thought to give up on it, I discovered this scrumptious and simple dessert by accident over Suncakemom. The dessert looked so scrumptious on its photos, it called for rapid action.
It had been not so difficult to imagine just how it is created, how it tastes and how much boyfriend is going to want it. Actually, it is extremely easy to keep happy him in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the page and followed the step-by-step instuctions that have been combined with impressive graphics of the process. It just makes life faster and easier. I can suppose it is a slight hassle to take snap shots in the midst of cooking in the kitchen as you may will often have sticky hands therefore i highly appreciate the hard work she placed in for making this post .
Having said that I am encouraged presenting my own, personal formulas in a similar way. Appreciate your the idea.
I had been tweaking the main mixture create it for the taste of my family. I’ve got to say it turned out a great success. They enjoyed the taste, the thickness and enjoyed having a delicacy like this during a hectic week. They ultimately requested even more, more and more. Hence next time I am not going to commit the same miscalculation. I’m likely to multiply the amount .
Chicken Korma Credit goes to SunCakeMom.
In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.
Place all the marinade ingredients, except the chicken into a food processor.
Give them a good whirl.
Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.
Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.
Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.
Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.
Add yogurt then bring it to boil.
Transfer the whole content of the pan into a food processor an process the sauce until smooth.
Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.
Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.