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 surfing on the internet a few days ago. Looking to find new, fascinating thoughts, inspirational recipes that I’ve never tasted before, to delight my loved ones with. Searching for a long time yet could not find any interesting stuff. Just before I thought to give up on it, I found this fabulous and easy dessert by luck at Suncakemom. It seemed so fabulous on its photos, it required immediate action.
It absolutely was not difficult to imagine just how it is created, its taste and just how much boyfriend is going to love it. Actually, it is very simple to delight him in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyways, I got into the webpage and then used the comprehensive instuctions which were coupled with impressive shots of the task. It just makes life less difficult. I can suppose it’s a slight inconvenience to take pics in the midst of baking in the kitchen as you may will often have gross hands so I seriously appreciate the effort and time she put in to build this blogpost .
With that in mind I am empowered to present my own recipes in the same way. Many thanks for the thought.
I was fine tuning the original formula to make it for the taste of my loved ones. I can say that it was an awesome outcome. They prized the taste, the thickness and loved getting a treat such as this in the middle of a stressful workweek. They ultimately requested even more, a lot more. Thus the next time I am not going to commit the same mistake. I’m gonna double the amount to keep them happy.
chicken korma Recipe was first baked by 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.