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Thursday, March 4, 2010

Chicken Korma

I love Indian food and have wanted to make it myself for many years.  The thought, however, of spending the whole day in the kitchen just didn´t appeal to me.  Then, I discovered you can make many wonderful Indian dishes that are tasty and in a short timeframe.  This recipe was my first success!

Serves 4-6

3 cloves garlic
1 inch (2.5cm) piece fresh ginger, chopped
2 oz (50g) almond flakes
1/4 pint (150ml) water
2 tablespoons olive oil
2 bay leaves
8 cardamom pods, lightly crushed
4 whole cloves
1 inch (2.5cm) piece cinnamon stick
1/2 onion, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon chili powder
1 tablespoon tomato puree
1 1/4 teaspoon salt
1/2 tablespoon garam masala
3 tablespoons cream
3 lbs (1.5 kilo) chicken pieces (legs, breast, thighs, etc.), skinned and cut into serving portions

Put garlic, ginger and almonds into a bowl of a food processor.  Turn on the food processor and pour six tablespoons of water through the funnel and blend to a smooth paste.

Heat the oil in a wide pan over high heat.  When it´s very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten second.  (Be careful as the oil will probably pop when you add the spices.)

Add the onion and cook for several minutes, stirring, until medium-brown in color.  Reduce the heat to medium-high once the onions begin to brown.  Add the paste from the food processor and stir.  Cook, stirring, for 3-4 minutes or until lightly browned.

Add the cumin, coriander, and chili powder and cook, stirring, for 30 seconds.  Add the tomato puree and stir for a minute longer.  Add the salt, garam masala, cream and remaining water and stir together.  Add the chicken pieces and stir to coat them with the spice paste.

Bring to a simmer, cover, turn the heat to low and simmer gently for 25 minutes or until the chicken is cooked through. Turn the chicken several times during cooking.

Serve with any Indian bread, chutneys, rice or vegetables.

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