Chicken Korma

This tasted just like real indian cuisine from restaurants, I loved it so much!

 

Recipe:

 

1 tbsp olive oil

1/2 cup water

1/2 cup heavy whip

1 tsp salt

1/2 large onion, chopped

1 1/2 tbsp minced garlic

2 tsp minced fresh ginger

1 tsp cumin

1 tsp garam masala

1 tsp cayenne pepper

1 tsp tumeric

1 tsp curry powder

2 tbsp pomegranate or cranberry juice

4 skinless, bone in chicken thighs

 

Preheat oven to 400*. Heat oil in a large deep frying pan and add onions, garlic, ginger, juice, and all the seasonings, fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes. Chicken will be three-quarters of the way cooked. Remove chicken from mixture, to let cool. Use mixture to create your sauce by combining it with the water and heavy whip in a blender/processor/magic bullet :). Puree. Remove bones from chicken and shred meat into 1/2-inch pieces. Add to the large frying pan with the sauce over med-high heat (stirring frequently) until chicken is completely cooked. Add salt and pepper to taste. Serve with Basmati rice, and garnish with cilantro.

 

(also for more authentic tasting rice, add caraway seed before cooking)

 

For Samosa recipe:

www.flickr.com/photos/25909621@N08/3193361724/

 

-breanna-

Done