Description
Korma is a stew with yogurt and spices. It is known that the feed originated in the Indian subcontinent in the mid-16th century, when the dish started to go to the table of the rulers of the Mughals, it is believed that food - is a fusion of Persian and Indian cuisine. Nowadays there are a large number of varieties and variations of this dish. This variant is widely spoken in North India and Pakistan – the Punjab, the main feature of it is the addition of nuts and cream.
Ingredients
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Chicken
1 piece
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Onion
3 piece
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Garlic
4 tooth
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Ginger
1 piece
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Tomato
1 piece
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Vegetable oil
4 Tbsp
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Cardamom
5 piece
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Carnation
4 piece
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Black pepper
5 piece
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Bay leaf
2 piece
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Cinnamon
1 piece
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Turmeric
0.5 tsp
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Zira
1 tsp
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Curry
1 tsp
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Cream
2 Tbsp
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Sour cream
3 Tbsp
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Almonds
1 Tbsp
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Cashews
1 Tbsp
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Raisins
1 Tbsp
Cooking
Chicken clean off the skin and chop into small pieces, nuts and raisins grind into a paste. Onion, garlic, ginger in a food processor to grind into a paste. In a saucepan, heat vegetable oil, add onion paste, fry it for a few minutes.
Add the chicken, mix well and simmer for a few minutes
Add the tomato and spices, salt, mix well, simmer on medium heat for 10 minutes
Add sour cream, cream, nuts and raisins, mix well and simmer for another 15 minutes
Serve with rice or tortillas. Bon appetit!
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