CHICKEN KORMA
CUISINE : INDIAN-MUGLAI
PREPARATION TIME : 00:20:00
COOKING TIME : 00:45:00
SERVES : 4
Ingredient
Coriander, Cashew Nuts, Fried Gram Dal, Salt, Ginger, Dehydrated Onion Powder, Chilli, Refined Wheat Flour, Fennel, Bay Leaf, Cumin, Garlic, Green Cardamom, Caraway Seeds, Black Pepper, Clove, Melon Seeds, Cinnamon, Fenugreek, Black Cardamom, Mustard, Nutmeg, Star Anise, Mace
Allergy Advice
CASHEW, MUSTARD, WHEAT FLOUR
Heat 2 tbsps of oil in a pan and add 4 no's of green cardamom; allow it to splutter. Add 150g onion paste and 2 tbsps ginger -garlic paste, sauté until golden brown. Add diced chicken (500gm) / pre-cooked mutton (500gm) / vegetables (assorted- 250g) / boiled eggs (6 Nos) and 10g of Kaira's Korma Masala: sauté for 5 minutes. Add 600ml of water / stock, close the lid and simmer for 10 minutes to make a fine gravy. Add 2 tbsps coconut paste and boil for 5 minutes on a low flame. Adjust salt, if required. Add 4 tbsps of fresh cream, stir well and switch off the flame . Garnish with chopped coriander leaves and serve hot.
