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 most recently have a little time, I was looking on the web a few days ago. Looking to find fresh, challenging ideas, inspiring meals that I have never tested before, to astonish my loved ones with. Hunting for quite some time but couldn’t discover lots of interesting things. Just before I wanted to give up on it, I found this delicious and easy treat by chance. It looked so mouth-watering on its snapshot, it required instant actions.
It had been not so difficult to imagine just how it’s created, its taste and how much my husband will probably enjoy it. Mind you, it is very easy to please the guy when it comes to treats. Yes, I’m a lucky one. Or maybe he is.Anyhow, I got into the page: Suncakemom and followed the detailed instuctions that have been combined with nice pics of the task. It just makes life quite easy. I can imagine that it’s a slight effort to take snap shots in the midst of baking in the kitchen because you typically have sticky hands therefore i sincerely appreciate the commitment she devote for making this blogpost and recipe conveniently implemented.
With that said I am empowered presenting my personal dishes in a similar way. Thanks for the concept.
I was tweaking the initial formula to make it for the taste of my family. I have to mention it absolutely was an incredible outcome. They loved the flavor, the thickness and enjoyed getting a delicacy like this in the middle of a stressful week. They basically requested even more, a lot more. Thus next time I am not going to commit the same mistake. I am likely to multiply the volume .
This Chicken Korma is from 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.