Friday, 10 May 2013

Chicken Korma With Almonds


Shyama have started making Indian food in her place and she has most of the basic spices in her shelf and she looks to my blog to find some easy to make Indian dishes and I have been telling to her for few weeks that I will post this easy chicken recipe which is nnot spicy so that when she makes it her friends can enjoy the dish too.

But as you all noticed I have not been blogging regularly as before plus we also went to a short holiday to London last week will write about the trip in my next post as I did meet two food bloggers there which was so much fun.

As I love to cook and have been cooking for long, I never thought of explaining in details, Shyama made one of my recipes last time and she said as I had written roast the spices she roasted them in oli the spices and all the onions etc and it turned black and smokey and all her friends who came to the kitchen was saying what is that burned smell,

So here it go Shyama, when I write  Dry Roasting whole spices then what you have to do is
 Place the spices  in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now transfer them to a pestle and mortar, crush them to a powder or coarsely grind them according to the recipe instructions. This will be easier to do now that they have been roasted.

Couscous (dog) while i was setting the table to take the pic, he was just drooling over chicken :-)
 
 
Chicken Korma With Almonds:

700 gm Chicken skinned and cut into bite size pieces.
3 to 4 tablespoon of oil
2 tsp cummin seeds
2 garlic cloves finley chopped
1 inch ginger finley chopped
300 gm onion puree ( chop onions and use a hand held blender to make them into a puree)
50 gm Almond powder
2 tsp garam masal
1 to 2 table spoon of corriander leaves chopped

For the Marination
125 gm of youghurt
1 tsp salt
1 tsp turmeric

Spices to powder:
4 cloves
3 cardamom pods
5 cm piece of cinamon stick
1 tsp fennel seeds
1 table spoon of corriander seeds
 Dry roast the spices above and grind them to a fine powder
200 ml water

50 ml of cream or more if you like more creamy

Marinate the chicken with a marination ingridients and the spice powder in a glass bowl and keep in the fridge for few hours. I sometimes forget this and just marinate the chicken for a hour and use.

Heat the oil in a wok , add the cummin seeds and stir fry for a minute, then add the garlic and ginger and fry for futher 1 minute. Now add the onion puree and fry for some 6 to 8 minutes till the onions are lightly golden color, if you thing th emix is looking too dry add a bit more oil.
Now add the chicken with the marination and fry for few minutes , and add the almond powder ,and add the water , close the wok with a lid and cook in a low fire till the chicken pieces are almost cooked.

Now add the garam masala and cook till the chicken is cooked well .
Add the corriander and cream and stir well and serve with rice or chapathies.
Taste if salt is enough otherwise add a bit more salt.
 

27 comments:

Gloria Baker said...

This look amazing Finla and I love your dog is so cute!
xo

Vani said...

The masala sounds so good, Finla! And that pic of Couscous is priceless! So adorable

Spandana said...

Yumm Finla.. the curry looks just fabulous. I am drooling too over the pictures :)

Angie Schneider said...

This looks so yum, Finla. Beautiful photos.

indosungod said...

Great that Shyama is learning to cook Finla. Absolutely when we say dry roast it makes sense for us but for someone not familiar with the process it is not exactly clear what to do.

Curry looks delicious though.

Cakelaw said...

Oooh, you can make this for me anytime Finla. I'm with Couscous - droolworthy.

Amy said...

This Chicken Korma With Almonds sound amazing and packed with flavors. That's why I adore India recipes so much. It's hard to take pictures that has quite a bit of sauce on and you did a wonderful job. Drooling over here.

sra said...

did you grind the almonds for powder? this is interesting.

Finla said...

Sra we get almond powder here i used that, but you can grind the almonds ( skinless) if you don't get the powder.

Marcellina In Cucina said...

This has got to be amazing! The list of delicious spices is making me drool!

Nandita SS said...

The curry looks beautiful Finla!!! Very well presented. And Cous Cous's expression in the photograph is to die for :)

Ivy said...

Finla, I made your recipe today, with a few minor changes. Thank you post posting this amazing recipe.

Helene Peloquin said...

Such a yummy dish. Have a great day!

TheGlowingSkin said...

Came across your blog. Beautiful food photography, by the way. The recipes are awesome too.

Bombay-Bruxelles said...

Oh, I missed your post!!! How nice that Shyama is taking to cooking Indian food... Tara is still deep into Japanese food :-)

Maha Gadde said...

this luks really hot n delicious..

Palaharam said...

Thanks for taking time to stop by my space :) ..... Loved going through your blog , such beautiful pictures and recipes that caught my eye... I am gonna follow u :)

Kichu Khonn said...

How sweet ... Shyama refering to your blog for recipes! I run the spices in the micro for a min to roast ... also works.
Must try this dish the next time I have guests. And I want Couscous ... so so cute! :-)

Vineetha said...

I hope now shyama wont make that mistake again..:) I have never tried almond based curries..they look so creamy,and the picture of cuscous is adorable :)

Jaya M said...

Chicken korma looks fabulous...and nice to know Shyma is all into cooking and making Indian spicy foods :-)..hugs

Greg said...

This is one of my fav dishes, and I never cooked one! I keep your recipe and will cook it very soon, for sure! Thanks ;-)

Greg said...

This is one of my fav dishes, and I never cooked one! I keep your recipe and will cook it very soon, for sure! Thanks ;-)

Finla said...

Greg let me know if you like the dish when you made, anyway i am sure you will love them.

Sona - quick picks/pick quicks said...

haa haa..Finla...you just tuk me back to my those days when once my mummy had to immediately leave leave teh kitchen for some urgent chores and she asked me to keep the pan on the stove. well i did as was exactly told. and once she ws back, it was just there..as was kept..coz, she never told me to switch on the stove !!! ,,and another wow !! ur doggie did resist the yummy chicken bowl even without attacking it...gracious pet ! (u still remember me ?.the old kitchen scientist...Sona ) do drop by my spaces too when u get the time. i write for 2 blogs now. - Quick Picks and Pick Quicks

Riri-cuisine said...

I just love indian and widely asian cuisines, and this dish look juicy and tasty! I love it! Your blog is really nice. :)

Mine
http://riricuisine.canalblog.com/

Greg said...

The meat is marinating... ;-)

Finla said...

I hope you will love the dish Greg.