Try this Budget- Chicken Korma recipe, or contribute your own.
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=-] PA_Meadows@msn.com
KirstieBruce88 5y agoVery poor. Doesn't look anything like the picture and definitely doesn't taste anything like a korma. There isn't even any coconut in the recipe! The dish it self was very bland not much taste at all. Don't waste you time, find another recipe.
jehux 6y agogot my tea spoons and table spoons mixed up!!!.... cayenne pepper!!.... some turmeric to add colour. a very easy dish to make for a rank amateur like me!
onyxxx 7y agoThis is a great recipe. I'm Indian and it's just like my Grandmother's and Mom's. Color isn't important. Ours is usually white. Sour Cream makes it richer or yogurt for a healthier version. We never use nuts - I'd kick it out. Whole chickens are good.
AmeliaP 9y agoAlmonds do not puree sufficiently in a food processor. I suggest the addition of some turmeric to at least give it an attractive colour.