Ingredients
-
50
-
1
-
4
-
4
-
1 1/2
-
2
-
1/4
-
4
-
500
-
1
-
-
-
-
-
Directions
Chicken Korma,This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma.,I’m in a real quandary as to how to rate this honestly because I have never made Chicken Korma before. I carefully followed the directions so I not sure if the sauce is supposed to be as think as this turned out. I had the stove so low that it was barely simmering and took it off the stove 4 mins before time. While I’m a fan of North African and Indian foods I’m sorry to say that I didn’t find this to my personal taste. I loved the sunflower seeds in it but even though the Korma was a first time experience I couldn’t help but feel that something was missing. I think, however, that mainly it was the thickness. By the time it had cooled a bit it has become much more of a paste consistency than a sauce. used a bed of cooked chopped spinach then a layer of chicken-garlic Basmati rice. The sauce never reached the spinach ans the rice stick to the underside of the chicken and sauce rather than being coated with it. If I were to try it again I would really cut way back on the simmering time, I think 7-8 mins would be plenty.
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Steps
|
1
Done
|
Place Sunflower Seeds in a Non Stick Frying Pan With No Oil Nd Dry Fry Over Medium Heat Until Lightly Toasted. |
|
2
Done
|
Cool and Process Until Fine. |
|
3
Done
|
Heat Half the Oil in Pan and Cook the Onions and Garlic, Add Anothe Tbsp of Oil and Add the Spices, Cook a Further 1 Minute. |
|
4
Done
|
Add the Cubed Chicken and Cook 3 More Minutes, Season With Salt and Pepper. |
|
5
Done
|
Stir in the Yogurt and Simmer Gently For About 15 Minutes or Until Chicken Is Tender. |
|
6
Done
|
Stir in Sunflower Seed Powder and Coriander. |
|
7
Done
|
Serve Over Rice. |
