All these pictures of Indian food are going to look almost the same... :) I have two favorites from Indian restaurants that I always order if they have it, Daal and Coconut Chicken Korma. My favorite Indian restaurant is Bombay House is SLC and Provo, Utah. They make those two dishes the best, and we've eaten a lot of Indian food in different states! I found a copy cat recipe for their Korma, I don't think it was the same, but it still tasted good!
Coconut Chicken Korma Recipe
Recipe from HERE
Ingredients:
Chicken Spice
Marinade:
3 chicken breasts, cut into strips or bite size pieces
3 chicken breasts, cut into strips or bite size pieces
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne
Mix together and marinade for at least an hour.
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne
Mix together and marinade for at least an hour.
Sauce:
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1/2 cup chopped onions
4 large garlic cloves,
minced
1/2 teaspoon ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne*
2 ripe medium tomatoes, lightly blended (or 1 can diced tomatoes)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne*
2 ripe medium tomatoes, lightly blended (or 1 can diced tomatoes)
1/4 cup plain greek
yogurt
3/4 cup water + 2 tablespoon cornstarch**
1 teaspoon salt
1 can coconut milk
1 teaspoon garam marsala
1 teaspoon salt
1 can coconut milk
1 teaspoon garam marsala
1/4 cup golden raisins
(optional)
1/4 cup cashews, chopped
(optional)
garnish with cilantro
(optional)
Spray large fry pan with
non stick spray or a little bit of oil and brown marinated chicken over medium
heat, but do not cook all the way through.
In a large pan add oil, garlic, onions, and ginger and cook over medium heat until onions are translucent. Then add the remaining spices (except salt and marsala) and cook for another minute.
After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the browned chicken, water cornstarch slurry and salt. Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk, garam masala, and golden raisins then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve over brown jasmine rice and top with cashews and cilantro if using.
In a large pan add oil, garlic, onions, and ginger and cook over medium heat until onions are translucent. Then add the remaining spices (except salt and marsala) and cook for another minute.
After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the browned chicken, water cornstarch slurry and salt. Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk, garam masala, and golden raisins then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve over brown jasmine rice and top with cashews and cilantro if using.
Enjoy!
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