January 7, 2010

Chicken Korma


First on the list:
Chicken Korma

This one's easy to share because I followed a video recipe online .  


My recipe notes/comments: 
  1. This recipe only makes 2 servings; don't forget to multiply if you want more.
  2. I used cashews, not poppy seeds.
  3. Chilies, chili powder, turmeric, and curry leaves are optional.
  4. You can substitute (or just leave out) the "curd" with plain unsweetened yogurt.
  5. Use unsweetened shredded coconut.
  6. "Coriander leaves" = cilantro
  7. You can buy or make your own ginger/garlic paste (blend equal parts ginger and garlic with just enough water to make a paste)
  8. Serve over a bed of basmati rice - mmm mmm
Here are some pictures of my chicken korma in the process:



Now I can offer you a few tips on how to obtain some of these ingredients.  First, you'll need to go to an Asian grocery store...with that said, there are differences in Asian grocery stores, so you may want to call ahead and see if they carry Indian spices.


This will be a bit of an investment in ingredients if you're a first-timer, but it's worth it if you think you'll ever cook Indian food again.  Ingredients like mustard seeds, cumin seeds, cumin powder, coriander powder, garam masala, and turmeric are often used over and over in Indian cooking, and if you keep them in zip-locs, they'll keep for a long time.


To help you know what to look for, here are some pics (google images) of the spices you may not be familiar with (they normally come packaged in clear bags or small cardboard boxes):


coriander powder




cumin powder; cumin seeds



Garam Masala
a mixture of whole spices (cinnamon, coriander, anise, bay leaves, etc.) that are fried with onions, but should be picked out when eating and not consumed.  You can also buy in powder form if you wish.


Okay, so these tips and pics should aid you as you venture out into the world of Indian cooking!  Let me know how it goes!

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