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Non Vegetarian Recipes -
Chicken Recipes
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Ingredients for Chicken Korma (kurma):
- Chicken breast or thigh fillets - 1/2 Kg
- Saffron - 3 strands
- Green cardamom - 3 pods
- Cinnamon - 2 stick
- Cloves - 4 no's
- Turmeric - 1/2 teasppon
- Red chilli powder - 1/4 teaspoon
- White pepper powder - 1/2 teaspoon
- Coriander - 1 teaspoon
- Garam masala -1/2 teaspoon
- Ginger-Garlic Paste - 1 teaspoon each
- Cashewnuts - 5 no's chopped
- Boiling water - 1/2 cup
- Curd/yogurt -1/4 cup
- Oil - 4 tablespoon
- Onion - 1 no's chopped
- Chicken stock (or warm water) - 1 1/2 cup
- Cream - 2 teaspoon
- salt to taste
Method for Chicken Korma (Kurma):
- Chicken breast or thigh fillets should be skinned and trimmed of excess fat.
- Dice the breasts into 5cm(2ins) cubes and the thighs halved.
- Put the cashews and saffron in a bowl and pour over the boiling water and soak for 30 minutes.
- Whisk the curd/yoghurt and add to the chicken and set aside for 30 minutes.
- Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves.
- Let them sizzle and add the onions fry them on medium heat untill they soften.
- Add the ginger & garlic paste and fry for a further 2 minutes.
- Add the salt, turmeric, chilli powder, white pepper and coriander powder and fry.
- Add the chicken and increase the heat to medium high and stir until the chicken is opaque.
- Pour in the stock or water, cover the pan and reduce the heat to low for 15-20 minutes.
- Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.
- Add the garam masala and cook, uncovered, for 2-3 minutes.
- Remove from the heat and garnish with cream and coriander leaves.
- Enjoy hot Chicken Korma (Kurma).
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Soup Recipes 
