Chicken Korma Recipe
Indonesian Selection - Microwave Cooking Recipes

Ingredients

8 pcs
1
4 tbsp
8 tbsp
2 tbsp
2
2
2
2
2
1/2 pkt

Curry Sauce:
2 tbsp
1 tbsp
30 g
1 tsp
1 tsp
2
1/4 tsp
1 tbsp
1 tbsp
2 tsp
1/4 tsp

chicken, drumsticks or thighs
medium size onion, sliced thinly
oil
natural yoghurt
chopped fresh coriander
tomatoes, halved
potatoes, scrape off skin, cut into slices
shallots, thinly sliced
red chilies, sliced into long strips
green chilies, sliced into long strips
coconut cream mixed with 250 ml warm water or 1/2 grated coconut mixed with 250 ml water and squeezed for 375 ml milk

grounded almonds
ground cashew nuts
fresh ginger
chili powder
ground cinnamon
cardamom seeds
clove powder
poppy seeds
ground coriander
ground cumin
ground turmeric

Method:

To make sauce: Put sauce ingredients into a blender with 200 ml water and liquidize until smooth.
Put shallots and 2 tbsp oil into a small bowl. Cook on HIGH 2 to 3 minutes to lightly brown shallots. Set aside for garnishing.
Put onions and 2 tbsp oil in a large bowl, cover with cling film. Cook on HIGH 4 minutes to soften. Add chicken pieces, spoon over the sauce. Add fresh coriander. Cover with cling film and cook on HIGH 5 minutes. Stir, add yoghurt, recover and cook on MEDIUM 20to 25 minutes. until chicken is tender. Stir twice. Uncover and leave to cool. Season to taste.
Put tomatoes, potatoes and chilies into a bowl. Add coconut milk. Stir and cook on HIGH 5 to 8 minutes, stirring twice.
Mix above with chicken pieces. Leaves to mature for at least 2 hours, better overnight. Reheat before serving.

Serves 4

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Last updated :09 Jun 2008

Chicken Korma Recipe Indonesian Selection - Microwave Cooking Recipes

Chicken Korma Recipe
Indonesian Selection - Microwave Cooking Recipes