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Chicken Korma
 

Mince the onion and cook on a medium heat in a wok until soft. make a paste out of the ginger and garlic and add this along with the coriander, cumin, turmeric and chili spices. Add the chicken and cook for about 5 min, stir in the tomato sauce and chicken broth. reduce the heat to a simmer and stir for 15 min.

Mix the yogurt, cream, coconut, water and cashews in a blender until smooth, mix the yogurt cream mix into the wok and continue heating for 15 min. Finally add the cornstarch and cook for another 2 min.  

Garnish with a few whole Coriander leaves and serve with a fragrant rice and naan bread.

 

Recipe supplied by Debbie, LA.

 
Feature Ingredients
Cardamom
Cinnamon
Cloves
Coriander
Cumin
Fennel
Garlic
Ginger
Marsala
Nutmeg
Onion
Peanut
Pepper
Turmeric
More
Feature Recipes
Chicken Korma
Chicken Tikka Masala
Mutton Curry
Lamb  Madras
Tandoori Chicken
Chicken Biryani
Indian Samosas
Quick Facts
Chili
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.
 
 

 

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