BANGLADESH CHICKEN KORMA
Yield 4 servings
Number Of Ingredients 14
Steps:
- Thinly slice 1/4 of the onion and set aside. Roughly chop rest of onion, ginger and garlic and puree in blender with 3 Tbl water until smooth. Put the chicken, onion puree, yogurt, cardamom, cloves, bay leaves cinnamon and peppercorn. Simmer over medium-high heat, stirring/ Cover pot until chicken releases its juices, 5 to 7 minutes. Uncover pot and adjust heat to a gentle simmer, Cook, stirring and flipping chicken occasionally, until chicken is tender and sauce is gravy-like, about 35 min.Adjust thickness by either adding chicken broth or cooking it down. Pierce the chili peppers and add to pot. Season to taste (salt, pepper, ground cinnamon, etc.). Heat butter and oil in saucepan over medium-high heat until it foams. Then add slice onions and cook until they are richly brown, about 3 - 4 minutes. Add onion mixture to korma. Serve with Basmati rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love