Chicken Shahi Korma
From pluto 16 years ago
- 45 minutes to make
- Serves 46
Very rich, spicy, hot creamy sweet taste. Goes well with Basmati rice and Raita (Cucumber yogurt salad).
Ingredients
- 600 grams of chicken breast cut in cubes. shopping list
- 6 table spoons vegitable oil shopping list
- 1 tea spoon cinnamon shopping list
- 1 tea spoon venigar shopping list
- 10 cloves shopping list
- 10 cardamom seeds shopping list
- 1 onion, thinly sliced shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon salt shopping list
- 1 table spoon sugar shopping list
- 2 teaspoon crushed red pepper flakes shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon ground cumin shopping list
- 1 tea spoon garam masala shopping list
- 2 table spoon tomato past shopping list
- 1/2 cup warm water shopping list
- 1 cup buttermilk or yogurt shopping list
- 2 table spoons chopped fresh parsley shopping list
- 2 table spoons chopped coriander shopping list
- 300 ml cream shopping list
- 3 table spoons almond flour (groung almonds) shopping list
- 1 large hard tomato peeled and cut in cubes. shopping list
- 1 sweet red pepper cut in shopping list
- 1 sweet green pepper shopping list
- 2 green hot chilli, sliced thinly (thin rings) shopping list
- 2 cm peice of ginger shreded shopping list
How to make it
- In a lare container add the oil and heat on the stove
- Add onions, garlic, chilli flakes, sliced green chilli, cinnamon, cloves, cardamom seeds, ground coriander, cumin, garam masala, salt, sugar and stir for 5 minutes under medium heat.
- Add chicken peices, ginger and fry for 10 minutes.
- Then add venigar, tomato paste and water and stir for 10 minutes.
- Add yogurt, cream and ground almonds. Stir for 10 minutes.
- Then add the sweet green and red peppers and the chopped green parsley and coriander leaves. Stir for 5 more minutes and remove from the stove.
- Serve with basmati rice and Raita.
cedelman
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" It was excellent "