Chicken Korma With Coriander Recipe - Cooking Index
Chicken Korma With Coriander Recipe - Cooking Index
| 2 1/2 lbs | Chicken | |
| 5 x | Garlic | |
| 10 | Strands saffron | |
| 2 | Onions - chopped | |
| 1 1/2 cups | Full-fat yogurt | |
| 1/4 cup | Ghee or oil | |
| 4 | Whole cloves | |
| 8 | Green cardamoms | |
| 4 x | Cinnamon stick | |
| 1/2 teaspoon | Turmeric powder | |
| 1/2 teaspoon | Ginger powder | |
| Salt | ||
| 2 cups | Chicken stock | |
| 1/4 teaspoon | Ground black pepper | |
| 2 tablespoons | Coriander leaves - chopped |
Boil the chicken in 3 cups water along with 2 of the garlic cloves for 3-4 minutes. Strain and discard water. Leave the chicken to cool, then rinse in lukewarm water. This remove all the odor of the chicken. Cut up the chicken.
Pound the remaining garlic and soak in 1/2 cup water to obtain a garlic infusion. Soak the saffron strands in 1/4 cup water, pressing with the back of a spoon to get an infusion. Puree the onions with the green chilies. Whisk the yogurt and set aside.
Heat the ghee or oil in a cooking pot and fry the onion puree until golden (about 12-15 minutes). Add the cloves, cardamoms and cinnamon followed by the turmeric powder. Add the chicken, garlic infusion and yogurt and cover with a lid. Allow to simmer for 7-10 minutes until the juices are absorbed.
Add the ginger powder and salt to taste and saute for 3-4 minutes until the chicken is lightly browned. Add enough chicken stock to get the amount of gravy desired (this dish does not need a great deal).
Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.
Source:
Nausheen Nawaz Pakisan
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.