Mick Gower's Indian Recipes
Chicken Korma
Part A
- 4 Medium onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 2 lb boned chicken, cut into 1 inch square pieces
- 1˝ tsp Garlic paste
- 1˝ tsp Ginger paste
- 4 Bay leaves
- 4 green cardemom seeds
- 2 Pieces of cinnemon stick about 2 inches [50mm] long each
- ˝ tsp salt
- Pinch of turmeric powder
- ˝lb Butter or ghee
- 3 tbsp Cooking oil
- 1 Cup of Water
Part B
- ˝ Pint fresh cream (single)
- 1 Cup fresh milk
- 1 tbsp Coconut flour
- 2 tsp Sugar
Mix all the ingredients together from part A in a boiling pot or heavy based saucepan,
start cooking over a high flame uncovered, cook for about 10 minutes stirring frequently
with a wooden spoon, turn the flame to medium and continue to cook for another 15 minutes
stirring frequently.
Now pour in the contents of part B and stir again, continue to ccok for another 10 minutes
stirring occasionally but very gently . Now turn the flame to very low cover with its lid
and continue to cook for another 25 minutes, during this time do not remove the lid and do
not stir. After this time remove from the heat and allow to rest for ten minutes.
Serve with rice or any sort of bread or even chips!
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