40 lines
1.2 KiB
Markdown
40 lines
1.2 KiB
Markdown
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---
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title: Chicken korma
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description: A mild coconut curry chicken dish by way of India.
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tags:
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- main dish
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- dairy
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- chicken
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- trayf
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---
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*Ingredients*:
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- 1 whole chicken cut into legs, thighs, and breasts
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- 1 can coconut cream
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- 1 red onion, finely diced
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- 1 cup chicken stock
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- 1 cup full fat yogourt
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- 1/4 cup unsweetened shredded coconut
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- 2 tbsp canola oil
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- 1 tbsp tomato paste
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- 1 tbsp crushed garlic
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- 1 tbsp crushed ginger
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- 1 tbsp Garam masala
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- 1 tbsp kashmiri chili powder
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- 1 tsp ground cumin
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- 1 tsp ground coriander
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- 1 tsp ground clove
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- 1/2 tsp ground cinnamon
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- 1/2 tsp kosher salt
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- 1/4 tsp black pepper
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*Garnish ingredients*:
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- 1/4 cup heavy cream
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- 1 lime, cut into wedges
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*Directions*:
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1. Marinade the chicken in yogourt, garlic and ginger in the fridge covered for 8 to 24 hours
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2. In a large saute pan, saute onions until translucent, adding the tomato paste and cooking until fragrant
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3. Add your chicken to the pan and thoroughly brown, adding your spices, coconut, coconut cream and chicken stock and bringing to simmer.
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4. Simmer on medium low until the chicken is spoon tender, about an hour.
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5. Garnish finished korma with a dash of cream and a side of lime and serve with basmati rice and naan.
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