Sheree's Chicken Khorma
I agree Kim... with a lot of Indian recipes. i get my spices together so they r ready to go... once that is done its really just mixing it and it seems to go fast.
Sheree's Chicken Khorma
I agree Kim... with a lot of Indian recipes. i get my spices together so they r ready to go... once that is done its really just mixing it and it seems to go fast.
Cooking Instructions
- 1
*** cut up chicken into small bite size pieces.
- 2
put garlic, onion, salt, pepper, on chicken and mix by hand. sit in fridge. while marinating get spices. (the next 8 ingredients)
- 3
while chicken is marinating take 1 small can of diced tomatoes and pour off juice. put diced tomatoes in the food processor and blend well until mixture is pureed. set aside.
- 4
put oil in skillet and fry bowl of spices in oil until they are aromatic. Add ginger and garlic paste. Stir until sizzling. Fry chicken until white.
- 5
add pureed tomatoes and allow to get hot again on med high.
- 6
add broth, turn it down on low and let simmer for 5 minutes. you may need to add more water.
- 7
add remaining ingredients. Raisins and almonds are optional but they add a surprising flavor to the dish.
- 8
at this point it should look thin. let cook for 15 - 25 Minutes on low or simmer. it should become thicker.
- 9
*** I cook basmati rice in my rice cooker with a 1/2 tsp of cumin and chicken broth.
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