Korma Recipe

Korma Recipe

Ingredients:

1.5 lb of chicken or meat
1 garlic clove; chopped
1/2 c of almonds, cashews or mixed
1/2 in of fresh ginger; chopped
1/2 tsp of saffron
1 Tbsp of ghee
2 pcs of green chilies (optional)
2 Tbsps of milk (warm)
1 medium-sized chopped onion
2 Tbsps of corn oil or sunflower
3 ozs. of yogurt
3 ozs. of cream
a pinch of salt
1/2 c of coriander (fresh); chopped
1 squeeze of lemon extract (optional)
—Spices—
1 in of cassia bark
2 pcs of cardamom (whole)
1 tsp of coriander
3 cloves (whole)
1 tsp of cumin

Instructions:

Cut meat (1-in cubes). Mix the following into 1/4 pt water to form paste: ginger, nuts, chilies and garlic. In lukewarm milk, soak saffron for around 10 min.

Heat oil and ghee together, using it to fry onion ’til it turns golden. Mix in yogurt and nut paste, then cook for around 10 min. Add meat, making sure to mix properly.

Simmer this for around an hour until meat appears tender. Pour in water slowly if necessary.

Around 10 min. prior to serving, squish strands of saffron into bowl, getting color out. Add them to milk. Also add cream, salt and coriander. Use lemon extract for garnishing.

Notes:
1. Coriander is also known as Chinese parsley or cilantro.
2. Cassia bark is like cinnamon, having sweet and musky scent.
3. Use low heat in frying to avoid burning.

Genuine kormas (a Moghul creation) aren’t hot but spicy. They have lush sauce having saffron and nuts. They may be cooked with duck, chicken, mutton, lamb or beef and is served along with rice (pullao) or plain.

This serves 4.

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