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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
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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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