| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | Greek | Taste3 | 1 | servings |
INGREDIENTS
| 3 | lg | Clov garlic; minced |
| 1 | tb | Minced fresh gingerroot |
| 1 | ts | Roasted cumin seeds; ground |
| 1 | ts | Coriander; ground |
| 1/2 | ts | Cardamom; ground |
| 1/2 | c | Plain yogurt |
| 1 | lb | Chicken; ground |
| 1/2 | ts | Black cumin seed |
| 1/4 | ts | Yellow mustard seeds |
| 1/4 | ts | Fenugreek |
| 1/4 | ts | Coriander seed |
| 3 | tb | Plain yogurt |
| 1/4 | ts | Ground cardamom |
| 1/4 | ts | Cayenne pepper |
| 1 | ts | Coarse salt |
| 1 | tb | Vegetable oil |
| 1 | tb | Minced ginger |
| 1 | tb | Minced garlic |
| 1 | c | Finely chopped onion |
| 1 | Cinnamon stick | |
| 2 | tb | Ghee |
| 4 | c | Fresh corn kernels; about 8 ears |
| 1 | qt | Heavy cream |
INSTRUCTIONS
FOR THE MARINADE FOR THE KORMA In a bowl combine marinade ingredients. Add chicken, toss to coat and let marinate, covered and chilled, at least 2 hours. Grind cumin seed, mustard seed, fenugreek and coriander seed in a spice grinder until finely ground. Place yogurt in a small bowl and add 1 1/2 teaspoons of spice mixture, plus the ground cardamom, cayenne pepper and salt. Whisk thoroughly. Place oil in a medium saucepan and heat over medium heat. Add ginger, garlic, and onion and cook until soft, about 5 minutes. Add cream and cinnamon stick and reduce by half, about 20 to 25 minutes. Remove cinnamon stick. In a skillet, heat 2 tablespoons ghee until hot. Add chicken and toss until no longer pink. Add chicken to sauce and simmer for 5 minutes, or until just cooked through. Add corn kernels and cook until just tender. Yield: 6 to 8 side dish servings Recommended Wine: Neil Ellis Sauvignon Blanc 1994 Converted by MC_Buster. Recipe by: TASTE SHOW #TS4825 Converted by MM_Buster v2.0l.
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