Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!
As I currently have a little time, I had been looking on the web the other day. In need of fresh, challenging thoughts, inspirational dishes that I’ve never used before, to impress my loved ones with. Hunting for quite some time unfortunately couldn’t come across too many interesting stuff. Right before I thought to give up on it, I discovered this yummy and simple dessert simply by chance on Suncakemom. The dessert seemed so scrumptious on its pic, it required urgent actions.
It had been not so difficult to imagine just how it’s made, how it tastes and how much my husband will probably want it. Actually, it is rather easy to please the guy when it comes to puddings. Anyways, I went to the webpage and then used the comprehensive instuctions that had been accompanied by wonderful snap shots of the process. It just makes life quite easy. I can imagine that it is a slight hassle to take pics in the middle of cooking in the kitchen as you usually have gross hands so that i sincerely appreciate the time and energy she put in for making this post and recipe easily implemented.
That being said I am inspired presenting my very own recipes in the same way. Thanks for the thought.
I was tweaking the main formula create it for the taste of my loved ones. Need to mention that it was an incredible success. They enjoyed the taste, the overall look and loved having a treat such as this in the middle of a stressful week. They quite simply asked for more, a lot more. Thus next time I’m not going to make the same mistake. I’m going to twin the volume to keep them delighted.
You can find the original Chicken Korma and more at SunCakeMom
In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.
Place all the marinade ingredients, except the chicken into a food processor.
Give them a good whirl.
Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.
Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.
Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.
Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.
Add yogurt then bring it to boil.
Transfer the whole content of the pan into a food processor an process the sauce until smooth.
Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.
Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.