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Budget Chicken Korma

Ingredients
 

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




 
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Preparation
 
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=-] [email protected]

 

 
Servings: 4

 

 

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