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
We are able to track the history of meal recipes back into antiquity, in fact as far into history as the Egyptians, and maybe further still. Having said that, mostly, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. He also tells us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example thyme, fennel and dill. During the following few hundred years, the powerful families of Europe strove to serve up the best banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes of the day. By the time we get to the 1900s, cooking books were greatly in demand due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Budget_ Chicken Korma recipe.
