Tuesday, August 30, 2011

Chicken Korma

Chicken Korma 1

It's Tuesday.

I find that Tuesdays are the hardest day of the week. You made it past Monday, but Friday is still so far away.

I'll let you in on a little secret. I am at my most irritable on Tuesday. It's very irrational, but there you have it.

Now, I'm going to go watch some Deep Space Nine and call it a night.

Happy Tuesday.

Chicken Korma

Chicken Korma 2

  • 1-1/2 teaspoons chopped fresh gingerroot
  • 2 cloves minced garlic
  • 2 teaspoon Garam Marsala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 3 green cardamoms, with husks removed and seeds crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground almonds
  • 3/4 cup plain yogurt
  • 2 boneless skinless chicken breasts
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1/4 bunch of cilantro, chopped
  • 1 can diced green chiles
  • Fresh cooked rice, to serve
  • Mix the ginger, garlic, Garam Marsala, chili powder, salt, cumin seeds, cardamoms, ground coriander, almonds, and yogurt together in a small bowl.
  • Place chicken in a dish.
  • Spoon over the yogurt and spice mixture.
  • Let chill.
  • Heat oil in large skillet.
  • Add chicken and stir-fry for 5 to 7 minutes.
  • Add water.
  • Cover and let simmer for 20-25 minutes
  • Add cilantro and green chiles.
  • Cook for an additional 10 minutes
  • Serve with rice.

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