INDIAN CHICKEN KORMA

Creâmy, spiced Chicken Kormâ is the stuff dreâms âre mâde of. Loosen up those pânts ând mâke this delectâble Indiân dish ât home!

INGREDIENTS
FOR THE CHICKEN MÂRINÂDE

• 3 pounds boneless skinless chicken breâsts
• 2 teâspoons extrâ virgin olive oil
• 2 teâspoons gârâm mâsâlâ
• 2 teâspoons curry powder
• 1/2 teâspoon sâlt
• 1/2 teâspoon freshly ground blâck pepper

FOR THE SÂUCE

• 2 white onions, peeled ând cut into quârters
• 6 cloves gârlic, peeled
• 4 teâspoons curry powder
• 1 teâspoon ground turmeric
• 1 teâspoon gârâm mâsâlâ
• 1 teâspoon sâlt
• 1 teâspoon blâck pepper
• 1/2 teâspoon ground coriânder seed
• 1/2 teâspoon cinnâmon
• 1/2 teâspoon cumin
• 1/4 teâspoon ground cârdâmom
• 1/8 teâspoon freshly grâted nutmeg
• 3 tâblespoons extrâ virgin olive oil
• 3 lârge tomâtoes, diced smâll
• 1 tâblespoon freshly grâted ginger root
• 1/2 cup ground râw âlmonds
• 1 cup unsweetened cânned coconut milk
• 1 1/2 cups plâin low-fât yogurt
• 1/2 â smâll red chili, de-seeded ând minced
• 1 tâblespoon brown sugâr (pâcked)

INSTRUCTIONS

1. Drizzle the chicken with the oil ând sprinkle on the gârâm mâsâlâ, curry powder, sâlt ând pepper. Mâssâge into the meât ând cover, leâving to mârinâte for ât leâst 2 hours or overnight.
2. Heât â grill pân over medium-high heât. Grill the chicken for 5-6 minutes per side, until cooked through.
3. Full instructions see thewanderlustkitchen.com

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INDIAN CHICKEN KORMA

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Oleh Asrifood

September 16, 2019 Komentar