Chicken Korma Recipe - Chicken And Poultry Marinating Recipes and Marinade Resources

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Recipes: Chicken and Poultry

Chicken Korma

Ingredients

Chicken Korma

		Medium Strong Curry Powder
		Rice
		Coriander
		Dessicated Coconut
2-3	medium	Onion
3	cup	Yogurt
700	g	Chicken Fillets Or Breasts
		Turmeric
		Ground Cumin
		Ground Coriander
		Bit Of Salt & Pepper

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Directions

Preparing the marinade
Use three of the four yoghurt boxes or approximately 350 g or 3 dl for the marinade.
Mix yoghurt with 3-4 tea spoons of curry powder and a bit of pepper. You can add some ground coriander as well, if you want.
If you use natural yoghurt, add 3-4 table spoons of dessicated coconut
Cut the chicken into 2 cm cubes. If you have chicken with skin, leave it on, it makes a juicy surprise.
Mix all in a bowl, and leave for some 24 hours in the refrigerator.

Making the rest
Put on enough rice to serve you guests.
Cut the onions and fry in pan till green (not brown).
Pour in all of the chicken and marinade.
Add spices:
2-3 table spoons of coriander
4-5 table spoons of curry powder
2-3 table spoons of ground cumin
A bit of pepper and salt, if you want
Add a little bit of chopped fresh coriander
Add more dessicated coconut if you want
Mix throughly in pan and let simmer for 10-15 minutes.
Stir once in a while and taste. Do you want more of some spices?
When all the chicken pieces are done (pick one and cut through; it should be all white inside), add the last box of yoghurt, to make a more creamy sauce. You could also use single cream, but I have not tried this out yet.
Leave for a little while so it is not burning hot. It should be warm for sure, but if you burn your tongue, you will not pick up all the tastes.
Add some fresh coriander on top when served.