Chicken Korma Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 each: Fryer, (2 1/2 lbs), cut up
1/2 t: Turmeric,
2 each: Onions,
1/2 t: Ground cumin seed,
1 each: Garlic clove,
1/4 t: Mustard seed, crushed
1 t: Salt,
4 each: Peppercorns, crushed
1/8 t: Powdered ginger,
Seed from 2 cardamom pods,
1 pint: Yogurt,
-crushed,
1/2 cup: Butter or margarine,
1/2 cup: Water,
Directions:
Cut chicken in 12 pieces and prick with fork. Dice 1 onion and crush
in a mortar with garlic and the salt. Add with ginger to yogurt. Mix
with chicken pieces and marinate for 30 minutes to 1 hour. Slice
remaining onion and saute lightly in the butter. Add turmeric, cumin
seed, and mustard seed and cook over low heat for 1 minute. Add
chicken mixture and cook uncovered, over high heat, stirring
occasionally, until sauce cooks down, about 25 minutes. Add
peppercorns, cardamom, and water. Cover, and simmer for 15 to 20
minutes, or until chicken is tender, adding more water if necessary
to prevent sticking. (Gravy should be thick and adhere to chicken.)
Makes 4 servings. From: Steve Herrick Source: [Womans Day
Encyclopedia of Cookery - Vol. 4]
Submitted By FRED TOWNER On 10-16-94
Source from luhu.jp
in a mortar with garlic and the salt. Add with ginger to yogurt. Mix
with chicken pieces and marinate for 30 minutes to 1 hour. Slice
remaining onion and saute lightly in the butter. Add turmeric, cumin
seed, and mustard seed and cook over low heat for 1 minute. Add
chicken mixture and cook uncovered, over high heat, stirring
occasionally, until sauce cooks down, about 25 minutes. Add
peppercorns, cardamom, and water. Cover, and simmer for 15 to 20
minutes, or until chicken is tender, adding more water if necessary
to prevent sticking. (Gravy should be thick and adhere to chicken.)
Makes 4 servings. From: Steve Herrick Source: [Womans Day
Encyclopedia of Cookery - Vol. 4]
Submitted By FRED TOWNER On 10-16-94
Source from luhu.jp