Budget: chicken korma

4 Servings

Ingredients

Quantity Ingredient
½ cup Blanched almonds
6 Garlic cloves
1 tablespoon Fresh gingerroot, minced
2 tablespoons Vegetable oil
2 pounds Chicken thighs, skinned
6 Whole cloves
3 Bay leaves
2 Onions, chopped
1 Cinnamon stick
1 teaspoon Ground coriander
1 teaspoon Cumin
1 teaspoon Cardamom
1 teaspoon Salt
¼ teaspoon Cayenne pepper
½ cup Plain yogurt
Fresh coriander, chopped

Directions

in blender or food processor, pure blanched almonds, garlic, ginger and ⅓ cup water until smooth. In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.

Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.

Return chicken to saucepan along with ½ cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves.

Garnish with coriander.

4 servings for $7.54 CDN [Mar/95] Serve with bowls of chutney, toasted almonds and yogurt.

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...

Related recipes