| 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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