Tuesday, September 8, 2015

Indian: Chicken Korma

I wanted to recreate my Indian restaurant experience at home, so I found a recipe for the dish I had: Chicken Korma. This particular recipe requires a bit of work and ingredient coordination—and salt, since the recipe doesn't call for any—but it's very tasty. (You may want to increase the spices or heat; we omitted all heat from ours.)


I wish you had smell-o-vision right now. The wok has the spices below (1 tsp each) plus an onion, 3 cloves of garlic and 2 bay leaves in oil. (The blender has 1/2 c half and half, 1/2 c plain yogurt and 1/3 c cashews soaked in 1/3 c boiling water.)


Add three chicken breasts, cubed, to the wok and cook for five minutes. Add 1 c chicken broth and 1/4 c tomato sauce. Simmer 15 minutes. Add blender mixture and simmer 15 minutes more.

Add a slurry of 1 tsp cornstarch + 1 tsp water and cook to desired thickness.

Serve over rice!



3 comments :

Jasmine said...

Looks good! I would omit the heat too!!!!

Diana said...

How funny! You made it from scratch and loved it. I bought it and hated it! And I didn't like the smell, either. Maybe I would have liked yours!

Just Jaime said...

I want to try chicken korma now! Next time we get Indian I will.

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