When baking, follow directions.
When cooking, go by your own taste.


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Chicken Korma

Ingredients:

3 tbsps cooking oil
50 gms onions, finely sliced
10 gms fresh ginger, finely chopped
5 cm cinnamon
4 cloves garlic
2 cardamom
1.2 kg chicken, cut into pieces
100 gms potatos, skinned and cut into wedges
2 cups water
1 cup evaporated milk
Salt to taste

Chicken KormaImage by skibler via Flickr


Juice from one lime
Mint leaf for garnishing
50-60 gms cashew nuts, toasted


50 gms onions, finely sliced
10 gms fresh ginger, finely chopped
5 cm cinnamon
4 cloves garlic
2 cardamom
1.2 kg chicken, cut into pieces
100 gms potatos, skinned and cut into wedges
2 cups water
1 cup evaporated milk
Salt to taste
Juice from one lime
Mint leaf for garnishing
50-60 gms cashew nuts, toasted

GROUND OR BLEND TOGETHER
2 tbsp coriander seeds
1 tbsp aniseed (jintan manis)
1 tbsp cumin seeds (jintan puteh)
1 tsp white peppercorn
6 white poppy seeds (kas kas)



Method:

Heat oil in a wok, put in the sliced onions and stir-fry until translucent and fragrant. Next, add the the ginger, cinnamon, clove and cardamon.

Pour in ground ingredients, stirring at all times. Add salt, mix well and then add the chicken meat, water and potatoes. Cook until the meat is tender.

Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.

This traditional Malay dish is best served with toasted cashew nuts and mint leaves




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