🤔HOW TO MAKE ?
Here is the process of how to make chicken korma with photos to show you each step.Follow Properly.
Step1:
Make The Chicken Marinade:
First, we will make the chicken korma marinade.
You will need these ingredients:
3 pounds boneless skinless chicken breasts,
2 teaspoons extra virgin olive oil,
2 teaspoons garam masala,
2 teaspoons curry powder,
1/2 teaspoon salt, and
1/2 teaspoon freshly ground black pepper.
Second, Instead of a bowl, I prefer to use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
Put the chicken in the bag. Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper.
Third, Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
Step2:
Now Cook The Chicken:
1. Now, after the chicken has marinated for
at least 2 hours, we will cook the chicken.
2. Heat a cast iron or grill pan over
medium-high heat.
3. Cook the chicken for 5-6 minutes per side.
Cook until you get an internal temperature of
at least 165 degrees F.
4. Remove the chicken to a cutting board and cover with foil, allowing it to rest while you make the sauce.
Step3:
How To Make The Sauce:
Assemble the ingredients to make the chicken sauce recipe. You will need these chicken
ingredients:
1. 3 tablespoons extra virgin olive oil.
2. 3/4 cup water, divided into 1/4 cup and 1/2 cup.
3. 2 white onions.
4. Peeled and cut into quarters.
7. 6 cloves garlic, minced1
5. 1/2 cup raw almonds, ground.
8. 1/2 cups plain low-fat yogurt.
11. 1 teaspoon garam masala.
9. 4 teaspoons curry powder
10. 1 teaspoon ground turmeric.
12. 1 teaspoon salt.
15. 1/2 teaspoon cinnamon.
13. 1 teaspoon black pepper.
14. 1/2 teaspoon ground coriander seed.
16. 1/2 teaspoon cumin.
19. 3 large tomatoes (3 cups), diced small
17. 1/4 teaspoon ground cardamom.
18. 1/8 teaspoon freshly grated nutmeg.
20. 1 cup unsweetened canned coconut milk.
25. 1 tablespoon brown sugar (packed).
23.1 / 2 of a small red chili, de-seeded and minced.
24. 1 tablespoon freshly grated ginger root.
Step4:
And Now In The Process:
1# Heat 1 tablespoon olive oil in a large skillet or
wok set over medium heat.
2.# When hot, add onions and 1/4 cup water.
3# Sauté until onions are golden brown, 12-15 minutes.
4# Stir in the ground almonds and garlic and cook for 1 minute.
5# Add yoghurt and remembering water is a bowl of a blender.
6# Transfer Tea Onion & Almond Mixture To Te Blender.Puree until smooth.
7# Measure out the spices (curry powder through nutmeg) into a small bowl.
8# In the same skillet or wok, heat remaining olive oil over medium heat. Once the oil is shimmering, add the spices.
Then toast for 1 minute.
9# Then stir in the onion-yogurt puree.
10# Cook for 2-3 minutes, satirically constantly, until it begins to darken in color. And then
Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. Stir well.
11# Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
12# Cut the cooked chicken into bite-sized pieces.
Add the chicken to the Pan.
13# Stir in the chicken well. Simmer for an additional 15 minutes.
--Serve with steamed basmati rice or naan-
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I know a little big recipe but the taste of it is nothing compared to the time I spent.
Don't panic, follow the recipe properly.
In fact, it is a little different like Chicken Korma. Of course, it will be good😋.
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