Korma Ingredients
1 1/2 lb poultry or meat
1/2 cup cashews, almonds or mixture
1/2 inch chopped fresh ginger
1 clove garlic chopped
2 green chillies (optional)
1/2 tsp saffron
2 tbsp warm milk
1 tbsp ghee
2 tbsp sunflower or corn oil
1 medium onion chopped
3 oz yoghurt
3 oz cream
1/2 cup chopped fresh coriander
1 salt
1 lemon juice (optional)
SPICES
2 whole cardamoms
3 whole cloves
1 inch cassia bark
1 tsp coriander seeds
1 tsp cummin seeds
Korma Directions
1) Cut the meat into 1 inch cubes (the poultry on or
off the bone, to taste) 2) Blend the nuts, ginger,
garlic and chilles into a course paste with 1/4 pint
of water 3) Soak the saffron in warm milk for 10
minutes. 4) Heat the ghee and oil together, then fry
the spices then onion until golden. Add the nut paste
and yoghurt, and cok for 10 minutes or so. 5) Add the
meat, mixing in well. Simmer for about 1 hour or until
the meat is tender. Add water bit by bit if needed. 6)
About 10 minutes before serving, squeeze the saffron
strands in their bowl to get the most colour out of
them then add in, with the milk. Add the cream, fresh
coriander and salt to taste. Garnish with lemon juice
if liked. Notes: 1) Coriander. You may know it as
"cilantro or Chinese parsley" 2) Cassia bark. Similar
to cinnamon but with a sweet musky fragrance. 3) When
frying the spices use a gentle heat as they are easily
burnt!! True kormas are spicy, not hot, and a Moghul
creation. Their special feature is a creamy sauce with
nut and safron. They can be made with chicken (my
favourite), duck, lamb, beef or mutton and should be
served with plain or pullao rice.
Serves: 4
Please enjoy this Korma Recipe
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Food Quotes:
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragonÆs aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.
Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne
What's the difference between a boyfriend and a husband? About 30 pounds.
Cindy Garner
