1/2 cup blanched almonds
6 garlic cloves
1 tbsp fresh gingerroot, minced
2 tbsp vegetable oil
2 lb chicken thighs, skinned
6 whole cloves
3 bay leaves
2 onions, chopped
1 cinnamon stick
1 tsp ground coriander
1 tsp cumin
1 tsp cardamom
1 tsp salt
1/4 tsp cayenne pepper
1/2 cup plain yogurt
1 fresh coriander, chopped
Directions
in blender or food processor, pure blanched almonds, garlic, ginger
and 1/3 cup water until smooth.
In large saucepan or Dutch oven, heat oil over medium-high heat; brown
chicken on all sides. Remove and set aside.
Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or
until onions are lightly browned. Add almond mixture to saucepan
along with coriander, cumin, cardamom, salt and cayenne pepper; cook,
stirring for 3 minutes or until lightly browned.
Return chicken to saucepan along with 1/2 cup water; cover and simmer
for about 30 minutes or until juices run clear when chicken is
pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick,
cloves and bay leaves.
Garnish with coriander.
4 servings for $7.54 CDN [Mar/95]
Serve with bowls of chutney, toasted almonds and yogurt.
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Budget: Chicken Korma Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Indian; Poultry
The History of Recipes
Written recipes as an idea can be tracked far back into the far past, certainly as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents describing recipes prepared by the Romans. In his publication, he describes how the meals were separated into appetizers, main meal and afters, a very modern way of dining. Additionally, he tells us how the Romans used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, such as basil and rosemary. These new spices and herbs created an explosion in manuscripts on cooking, most of which are now in private collections. Over the succeeding few hundred years, the upper-class families of the West competed with each other to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes common in their social group. When we get to the twentieth century, cookery publications were in great demand, as a result of better eduction, people having more free time and being a little richer. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Budget_ Chicken Korma recipe.
