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 was looking on the internet a few days ago. Trying to find fresh, fascinating thoughts, inspirational meals that I have never used before, to amaze my family with. Hunting for quite some time unfortunately couldn’t find lots of interesting things. Just before I wanted to give up on it, I came upon this delightful and simple dessert simply by luck at Suncakemom. It looked so delicious on its snapshot, that required quick actions.
It had been not difficult to imagine how it is created, its taste and how much my hubby is going to like it. Mind you, it is quite simple to please the man in terms of desserts. Anyhow, I went to the site and simply used the step by step instuctions that have been accompanied by superb images of the operation. It just makes life rather easy. I can suppose it’s a bit of a inconvenience to shoot photographs down the middle of cooking in the kitchen as you usually have gross hands therefore i seriously appreciate the effort and time she put in for making this post and recipe easily implemented.
With that said I am inspired to present my personal dishes in a similar fashion. Thanks for the concept.
I had been tweaking the initial recipe to make it for the taste of my family. I must tell you it absolutely was a terrific success. They enjoyed the taste, the consistency and enjoyed having a delicacy such as this in the middle of a stressful workweek. They quite simply asked for lots more, a lot more. So the next occasion I’m not going to commit the same mistake. I am going to multiply the volume to keep them delighted.
This Chicken Korma was provided to us by 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.