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Budget: Chicken KormaRecipe : Budget: Chicken Korma
Procedure :
1/2 c Blanched almonds 6 Garlic cloves 1 tb Fresh gingerroot, minced 2 tb Vegetable oil 2 lb Chicken thighs, skinned 6 Whole cloves 3 Bay leaves 2 Onions, chopped 1 Cinnamon stick 1 ts Ground coriander 1 ts Cumin 1 ts Cardamom 1 ts Salt 1/4 ts Cayenne pepper 1/2 c Plain yogurt Fresh coriander, chopped in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth. In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside. Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned. 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. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves. Garnish with coriander. 4 servings for $7.54 CDN [Mar/95] Serve with bowls of chutney, toasted almonds and yogurt. Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com |
