Chicken korma
A blend of
flavors, yogurt and margarine give this chicken curry its mouth-watering
richness.
Ingredients
Nutrition
2cm-piece
new ginger, peeled, daintily cut
2 garlic
cloves, daintily cut
2
teaspoons garam masala
1/4
teaspoon dried bean stew pieces
50g (1/2
container) chipped almonds
• 1.2kg
chicken thigh filets, cut into 3cm pieces
• 200g (3/4
glass) Greek-style regular yogurt
• 2
tablespoons tomato glue
• 6 cardamom
cases, gently smashed
• 60ml (1/4
glass) vegetable oil
• 50g
margarine, cleaved
• 2 cocoa
onions, divided, daintily cut
• 3
tablespoons thickened cream
Select all fixings
• Method
• Notes
1. Step 1
Prepare the ginger, garlic, garam masala, bean stew chips
and almonds in a sustenance processor until joined. Exchange to a substantial
bowl.
2. Step 2
Include chicken, yogurt, tomato glue and cardamom. Blend
until consolidated. Cover and place in the cooler for 2 hours to marinate.
3. Step 3
Warm oil and margarine in a non-stick skillet over
medium-high warmth. Cook onion, mixing frequently, for 7 minutes or until
brilliant. Include chicken blend. Cook, mixing regularly, for 15 minutes or
until chicken is cooked through and begins to cocoa. Blend in cream. Stew,
blending frequently, for 5 minutes or until warm.
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