August 13, 2009
Yield: 4 servings
edit Ingredients
675 |
grams chicken breast, skinned, or leg of lamb |
½ |
|
1 |
cup pureed onion |
1 |
|
75 |
ml natural yoghurt |
4 |
tablespoons ghee or vegetable oil |
75 |
ml double cream |
2 |
teaspoons garam masala |
1 |
tablespoon fresh coriander leaves |
2 |
whole green cardemom |
1 |
whole brown cardemom |
4 |
|
2 ½ |
|
1 |
teaspoon whiteb cumin seeds |
3 |
bay leaves |
1 |
teaspoon turmeric |
edit Preparation
Step 1 |
Cut the chicken or meat into 1 inch cubes then bake in oven at 190C/375F/Gas 5 for 15 minutes. Whilst it is baking put nuts puree and yoghurt into a blender and make into a paste adding a little water if needed. |
Step 2 |
Heat the oil and fry the spices for 2 minutes add the paste and stir fry for 10 minutes on a low heat. |
Step 3 |
Add the chicken or meat and any juices stir well and simmer for a further 10 minutes for the chicken and about 20 minutes for the lamb. |
Step 4 |
Add the cream most of the fresh coriander and garam masala simmering for 5 more minutes garnish with the rest of the coriander. |
edit About Korma
The mildest of all curries, native to the South Asia. Serve over rice or with rotis or naan.
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Other Names: Kurma, Kuruma
Edited by: Helen Pitlick
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Wikipedia
Korma (sometimes spelt kormaa, qorma, kavurma, khorma, or kurma) is a dish originating in South Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry. Both vegetarian and non-vegetarian kormas exist.
