Description
Korma is a dish, of which there are many varieties. But it's usually meat or poultry, stewed in yogurt with the addition of broth and lots of spices. Of course, it's delicious, flavorful, tender dish. But I wanted to make some changes to the recipe by adding a touch of French sophistication. And it so happened that I mixed several kinds: food and onion soup. The result is an incredible dish with a rich aroma and pleasant taste. The chicken in this gravy turns out soft and tender!
Ingredients
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Chicken fillet
1 piece
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Soy sauce
2 Tbsp
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Balsamic
1 Tbsp
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Salt
-
Black pepper
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Butter
1.5 Tbsp
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Onion
2 piece
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Cumin
0.5 tsp
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Coriander
0.25 tsp
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Paprika sweet
1 tsp
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Curry
0.5 tsp
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Ginger
0.25 tsp
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Garlic
1 tooth
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Yogurt
2 Tbsp
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Broth
200 ml
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Cheese
50 g
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Vegetable oil
Cooking
Chicken fillet wash, dry paper towel and cut into thin strips. To the chicken add the soy sauce, balsamic vinegar, pinch of pepper, mix thoroughly. A container of chicken cover and put in a cool place for at least 30-40 minutes.
Peel the onion and cut into thin half-rings.
In a frying pan (you may prefer to use a saucepan) on low heat, melt the butter. Add the onion, season with a little salt and pepper, mix thoroughly. Cook under cover on low heat for 30-40 minutes, stirring occasionally. The onions should be soft. Remove the lid, increase the heat to medium and cook for 2 minutes, until light Golden (I would say beige) color.
Add grated on a fine grater garlic and spices (cumin, coriander, paprika, ginger, curry). All spices must be in powder form. I, however, paprika pieces. Mix thoroughly. Cook for another 3-4 minutes. The onions should be dark brown, but not black.
While preparing onions in another pan on high heat in small amount of vegetable oil fry the chicken for 2 minutes. It should not be pink.
To the onions add the yogurt and broth, simmer on low heat for 3 minutes. Add the chicken, cook on low heat for 10 minutes.
In the end, add grated on a fine grater cheese.
Cook for another 1 minute.
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