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Receta Budget: Chicken Korma
by Global Cookbook

Budget: Chicken Korma
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  Raciónes: 4

Ingredientes

  • 1/2 c. Blanched almonds
  • 6 x Garlic cloves
  • 1 Tbsp. Fresh gingerroot, chopped
  • 2 Tbsp. Vegetable oil
  • 2 lb Chicken thighs, skinned
  • 6 whl cloves
  • 3 x Bay leaves
  • 2 x Onions, minced
  • 1 x Cinnamon stick
  • 1 tsp Grnd coriander
  • 1 tsp Cumin
  • 1 tsp Cardamom
  • 1 tsp Salt
  • 1/4 tsp Cayenne pepper
  • 1/2 c. Plain yogurt Fresh coriander, minced

Direcciones

  1. In blender or possibly food processor, pure blanched almonds, garlic, ginger and 1/3 c. water till smooth.
  2. In large saucepan or possibly Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.
  3. Stir in cloves, bay leaves, onions and cinnamon; cook for 5 min or possibly till onions are lightly browned. Add in almond mix to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 min or possibly till lightly browned.
  4. Return chicken to saucepan along with 1/2 c. water; cover and simmer for about 30 min or possibly till juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Throw away cinnamon stick, cloves and bay leaves.
  5. Garnish with coriander.
  6. Serve with bowls of chutney, toasted almonds and yogurt.
  7. Main
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