1 1/2 lb chicken breast, skinned and
Directions
-cubed 6 tb Butter, ghee or vegetable oil 1 ts Saffron ground or
yellow food
-coloring
4 tb Milk
4 ts Garlic puree
8 tb Onion puree 2 ts Garam Masala 2 1/2 oz Natural
-Yoghurt
5 fl Double Cream
2 tb Ground Almonds 20 Saffron strands (abt 1/10 gram)
Salt to taste ~----Garnish----------------------------------- 2
tb Chopped fresh Coriander leaves (Cilantro)
30 Almonds whole, roasted
1. Heat the gee and mix the saffron powder or coloring with milk. 2.
Heat the oil and quickly 'seal' the chicken cubes by turning
frequently for 2 minutes, then add the yellow milk and stir-fri for 2
minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion
and stir-fry for 3 minutes - enough to remove the moisture content.
Now add the garam masala and stir-fry for 2 more minutes. Your total
frying time is around 10 minutes, and the chicken is half cooked. 4.
Add the yoghurt, cream and ground almonds and when it starts to
simmer turn the heat down and stir-fry for 10 minutes more to ensure
it does not stick, adding milk or water as necessary. 5. Place
saffron strands in a little warm water and extract as much color as
you can by gently mashing with a teaspoon. 6. Check that the chicken
is cooked right through by cutting a large piece across. Simmer on if
required. Just prior to serving add the saffron and salt to taste.
Garnish with the coriander and almonds, and serve immediatley.
Servings: 4 servings
Bangladesh Kurma Or Korma Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe even further. Having said that, generally, these early records were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius created a few documents describing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of herbs and spices, including some familiar names for example bay, fennel and asafoetida. Moving on, we find a couple of interesting books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that is popular today, but rather accounts of the types of meals on the menus of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in publications on food, many of which still exist in private libraries. By the advent of the 1900s, cookbooks were in great demand, due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Bangladesh Kurma Or Korma recipe.
