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Chicken Korma
Chicken Korma

Before you jump to Chicken Korma recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Read on for some approaches to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small methods by which energy and money can be saved. It is quite straightforward to live green, all things considered. It’s related to being functional, more often than not.

We hope you got insight from reading it, now let’s go back to chicken korma recipe. You can cook chicken korma using 31 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to cook Chicken Korma:
  1. You need Chicken:
  2. Provide 4 Pieces Boneless Chicken Thigh,
  3. You need Pinch Sea Salt,
  4. You need Pinch White Pepper,
  5. Use Pinch Dried Mushroom Powder,
  6. Provide Onions:
  7. Take 1 Red Onion Thinly Sliced,
  8. You need Canola / Peanut / Vegetable Oil, For Frying
  9. You need 2 TBSP Corn Flour,
  10. Get Garlic Ginger Paste:
  11. Use 15 g Ginger,
  12. Get 15 g Garlic,
  13. Take 1 TSP Sea Salt,
  14. Use Chicken Korma:
  15. Take 15 g Ghee,
  16. Take 1 Black Cardamon,
  17. Take 3 Cloves,
  18. Get 3 Green Cardamon,
  19. Provide 1 Cinnamon Stick,
  20. Get 3 Bay Leaves,
  21. Take 7 g Coriander Powder,
  22. Use 7 g Kashmiri Chili Powder,
  23. Provide 8 g Demerara Sugar,
  24. Use 2 TSP Kewra Water,
  25. Get 225 g Greek Yogurt,
  26. Use 15 g Cashew Nuts Ground,
  27. You need Cream, 1/8 Cup Adjust To Preference
  28. Provide 1/4 TSP Nutmeg Freshly Grated,
  29. Get 1/4 TSP Mace Powder,
  30. Prepare Almond Flakes, For Garnishing
  31. Use Fresh Coriander Coarsely Chopped, For Garnishing
Instructions to make Chicken Korma:
  1. Prepare the chicken. - - Coat the chicken well with salt, pepper and mushroom powder. - - I am leaving the skins on. You can remove the skins if desired.
  2. Transfer into a shallow bowl and cover with cling film. - - Set aside in the fridge until ready to use. - - Prepare the onions.
  3. In a skillet or pan over medium heat, add in about 2 inches of oil. - - To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying. - - Toss the onion slices with corn flour.
  4. Make sure the onion is coated well. - - Gently drop into the oil and shallow fry. - - Once the onion starts to brown, remove from heat and drain the oil into a large bowl.
  5. Transfer the onion onto a chopping board. - - Chop the onion coarsely and set aside. - - Reserve the oil.
  6. Prepare the garlic ginger paste. - - Add ginger, garlic and salt into a mortar. - - Pound until smooth paste forms with a pestle.
  7. You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.* - - Remove and set aside.
  8. Prepare the chicken korma. - - In a skillet or pan over medium heat, add ghee. - - Once the ghee is melted, add in the chicken skin side down. - - Sear the chicken until the skin is golden brown.
  9. Flip. Tilt the skillet and baste the chicken with all the liquid. - - Continue searing until bottom is golden brown as well. - - Remove from heat and set aside on a plate.
  10. Using the same skillet or pan, add in 30g of that reserved oil. - - Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag. - - Over medium heat, add in the tea bag spices.
  11. Saute until aromatic. - - Add in chili, coriander powder and sugar. - - Saute until toasty and the sugar has dissolved.
  12. Add in the garlic ginger paste, a pinch of white pepper and kewra water. - - Saute until well combined. - - Add in 2 TBSP of the whipped yogurt. - - Using a hand mixer, whip yogurt until light and creamy. Do not over whip.
  13. Stir vigorously until well combined. - - Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left. - - Reserve the remaining yogurt.
  14. At this stage, the oil should start separating from the spices. - - Add in the chicken skin side down. - - Stir lightly to coat the chicken.
  15. Turn the heat down to low and bring it to a slow simmer. - - Cover and cook for 20 mins. - - Stir occasionally to prevent burning. Flip the chicken at half way mark.
  16. Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder. - - To make ground cashew, simply, blitz cashew in a spice grinder until powder forms. - - Stir to combine well.
  17. Depending on your preference for consistency, add cream. - - Stir to combine well. - - You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.
  18. If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt. - - Give it a final stir. - - Dollop the sauce onto serve plates.
  19. Place the chicken thighs over the sauce. - - Garnish with almond flakes and coriander. - - Serve immediately.

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