Hello Mother this time we will write Recipe: Tasty Chicken Korma easy to follow.

Chicken Korma

For parents who when are want to try cook delicious foods that are no difficult, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for you who are still beginners.

Ingredients Chicken Korma as follows:

Provide of Chicken:.
Take 4 Pieces of Boneless Chicken Thigh,.
Take Pinch of Sea Salt,.
Prepare Pinch of White Pepper,.
Take Pinch of Dried Mushroom Powder,.
You need of Onions:.
Take 1 of Red Onion Thinly Sliced,.
Prepare of Canola / Peanut / Vegetable Oil, For Frying.
Prepare 2 TBSP of Corn Flour,.
You need of Garlic Ginger Paste:.
Take 15 g of Ginger,.
Provide 15 g of Garlic,.
Provide 1 TSP of Sea Salt,.
Take of Chicken Korma:.
Provide 15 g of Ghee,.
Provide 1 of Black Cardamon,.
Provide 3 of Cloves,.
Take 3 of Green Cardamon,.
You need 1 of Cinnamon Stick,.
Provide 3 of Bay Leaves,.
Prepare 7 g of Coriander Powder,.
Provide 7 g of Kashmiri Chili Powder,.
Take 8 g of Demerara Sugar,.
Provide 2 TSP of Kewra Water,.
Provide 225 g of Greek Yogurt,.
Take 15 g of Cashew Nuts Ground,.
Prepare of Cream, 1/8 Cup Adjust To Preference.
Provide 1/4 TSP of Nutmeg Freshly Grated,.
Take 1/4 TSP of Mace Powder,.
Prepare of Almond Flakes, For Garnishing.
Prepare of Fresh Coriander Coarsely Chopped, For Garnishing.

Share all people, cooking is indeed things which is quite simple. Apart from being happy cooking and having ability to cook very well, they are also clever in combining each dish so that it becomes dish that is delicious. But there are those who can’t get cook, so they have to search and look at simple recipes to follow.

How to create Chicken Korma

After all the ingredients are ready, here are 19 how-to guides how to make them.

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..
Transfer into a shallow bowl and cover with cling film.Set aside in the fridge until ready to use.Prepare the onions..
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..
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..
Transfer the onion onto a chopping board.Chop the onion coarsely and set aside.Reserve the oil..
Prepare the garlic ginger paste.Add ginger, garlic and salt into a mortar.Pound until smooth paste forms with a pestle..
You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.*Remove and set aside..
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..
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..
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..
Saute until aromatic.Add in chili, coriander powder and sugar.Saute until toasty and the sugar has dissolved..
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..
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..
At this stage, the oil should start separating from the spices.Add in the chicken skin side down.Stir lightly to coat the chicken..
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..
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..
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..
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..
Place the chicken thighs over the sauce.Garnish with almond flakes and coriander.Serve immediately..

While cooking many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be use clean. For more details, please read tips cook Chicken Korma so that get maximum results.

Tips

Activities in the kitchen that is usual done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are home, what are those?

Determination ingredients Chicken:, Boneless Chicken Thigh,, Sea Salt,, White Pepper,, Dried Mushroom Powder,, Onions:, Red Onion Thinly Sliced,, Canola / Peanut / Vegetable Oil, For Frying, Corn Flour,, Garlic Ginger Paste:, Ginger,, Garlic,, Sea Salt,, Chicken Korma:, Ghee,, Black Cardamon,, Cloves,, Green Cardamon,, Cinnamon Stick,, Bay Leaves,, Coriander Powder,, Kashmiri Chili Powder,, Demerara Sugar,, Kewra Water,, Greek Yogurt,, Cashew Nuts Ground,, Cream, 1/8 Cup Adjust To Preference, Nutmeg Freshly Grated,, Mace Powder,, Almond Flakes, For Garnishing, Fresh Coriander Coarsely Chopped, For Garnishing, will affect the cooking results. Election as many as 31 fresh ingredients will be very good because the reserves nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Chicken Korma, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with 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.. After that, Transfer into a shallow bowl and cover with cling film.Set aside in the fridge until ready to use.Prepare the onions.. Remember, 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.. Remember, 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.. Remember, Transfer the onion onto a chopping board.Chop the onion coarsely and set aside.Reserve the oil.. After that, Prepare the garlic ginger paste.Add ginger, garlic and salt into a mortar.Pound until smooth paste forms with a pestle.. Remember, You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.*Remove and set aside.. Dont forget, 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.. Remember, 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.. After that, 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.. Dont forget, Saute until aromatic.Add in chili, coriander powder and sugar.Saute until toasty and the sugar has dissolved.. Dont forget, 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.. After that, 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.. Remember, At this stage, the oil should start separating from the spices.Add in the chicken skin side down.Stir lightly to coat the chicken.. Remember, 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.. After that, 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.. Dont forget, 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.. Dont forget, 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.. Remember, Place the chicken thighs over the sauce.Garnish with almond flakes and coriander.Serve immediately.. Then, This recipe consists of 19 steps. This is done in order to produce processed which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Chicken Korma correctly. Good luck … !!!