Budget: Chicken Korma
chicken, easy, indian, main dish
1/2 cup blanched almonds
6 garlic cloves
1 tablespoon fresh gingerroot, minced
2 tablespoon vegetable oil
2 lb 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
1/4 teaspoon cayenne pepper
1/2 cup plain yogurt
1 fresh coriander, chopped
In a blender or food processor, pure blanched almonds, garlic, ginger and 1/3 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 1/2 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" PA_Meadows@msn.com From: "Paul A Meadows" Meal-Master Format Recipes (Mailing List)
Yield: 4 servings