Subj : Re: Chicken korma-Part 2
To   : Nigel Reed
From : Dave Drum
Date : Sat Nov 26 2022 05:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Korma
 Categories: Poultry, Vegetables, Dairy, Herbs, Curry
      Yield: 2 Servings
 
    300 g  Diced chicken
    150 ml Chicken stock
     75 g  Ghee
      1 md Onion; chopped
      1 ts Garlic puree
      1 ts Ginger puree
      1 ts Turmeric
      2 ts Mild curry powder
      1 ts Garam masala
    100 ml Coconut cream
    100 ml Single cream
     50 ml Natural youghurt
      2    Egg yolks
           Chile powder (opt)
 
  In a bowl, mix together the garlic puree, ginger puree,
  turmeric, curry powder and chile powder (if using) with
  a splash of water to make a paste.
  
  Fry the onions in a pan over medium heat until they
  begin to turn golden.
  
  Add the spice paste to the onions and stir fry for a
  couple of minutes.
  
  Add the meat and cook until all sides are sealed.
  Add the chicken stock, coconut cream, single cream,
  yoghurt, egg yolks and mix in well. Turn up the heat
  to high and bring to a boil.
  
  Reduce the heat and leave to simmer for 20 minutes,
  stirring occasionally.
  
  Have a taste of the sauce and add salt if required.
  
  Mix in the garam masala and cook for a further 2
  minutes.
  
  Serve with rice or naan, and garnish with toasted almond
  slices.
  
  RECIPE FROM: https://www.curry-pot.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Maybe oysters make themselves tasty because they're altruistic.
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