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
Transcribed cooking instructions as an idea can be tracked far back into distant history, certainly as far into history as early Egypt, and possibly even further. In practice though, mostly, these old records were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also informs us how the early Romans made use of a wide range of herbs, including a few that will be familiar to modern cooks such as basil, rue and dill. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of meals eaten by the wealthy. In the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, such as basil and rosemary. These new herbs and spices caused an outbreak in recipe manuscripts, many of which still exist in academic collections. Over the next few centuries, the powerful and wealthy tried to serve up the most extravagent meals, and as a result cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, cookbooks are increasing in popularity mostly as a result of increased literacy, people having more free time and disposable income. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Budget_ Chicken Korma recipe.
