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Title: Budget: Chicken Korma
Categories: Entree Chicken Canadian
Yield: 4 Servings
| 1/2 | c | Blanched almonds |
| 6 | Garlic cloves | |
| 1 | tb | Fresh gingerroot, minced |
| 2 | tb | Vegetable oil |
| 2 | lb | Chicken thighs, skinned |
| 6 | Whole cloves | |
| 3 | Bay leaves | |
| 2 | Onions, chopped | |
| 1 | Cinnamon stick | |
| 1 | ts | Ground coriander |
| 1 | ts | Cumin |
| 1 | ts | Cardamom |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/2 | c | Plain yogurt |
| Fresh coriander, chopped |
in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth.
In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.
Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.
Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves.
Garnish with coriander.
4 servings for $7.54 CDN [Mar/95]
Serve with bowls of chutney, toasted almonds and yogurt.
Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
~!- ! Origin: Fidonet<->Internet Gateway (1:102/125.99)
Ä Area: Meal-Master format recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 100 Date: 14 Dec 96 14:05:54 From: "Paul
A Meadows" Read: Yes Replied: No
To: All Mark: Save Subj:
02:mm-recipes mm-budget meals
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ From: "Paul A Meadows" "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
: [-=PAM=-] PA_Meadows@msn.com From: "Paul A Meadows" Date: 14 Dec 96
Meal-Master Format Recipes (Mailing List) Ä
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