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Kabuli Korma
Algemeen
Bereidingstijd: 30-60 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Indiase keuken
Techniek:
Aantal personen: 6 personen
Ingredienten:
Ingredients
1.5lbs (680g) Skinned boneless diced chicken breast meat,
2 Large finely sliced onions,
2 tsp (10 ml) Cracked black pepper,
1 tbsp (15 ml) Flaked almonds,
?"cup (70 ml) Double cream,
?"cup (142 ml) Chopped coriander leaves,
1 tsp (5 ml) Fennel seeds,
?"cup (142 ml) Chopped canned tomatoes,
3 tbsp (45 ml) Vegetable oil,
1 tsp (5 ml) Ginger paste,
Salt to taste,
4 tbsp (60 ml) Patak′s Korma Paste
Voorbereiding:
Bereidingswijze:
Method
Heat the oil and saute the sliced onions. Add fennel seed and fry′ for 1 - 2 minutes. Add the black pepper and the chicken. Seal the chicken meat. Add the Patak′s Korma Paste and tomatoes. Cook for 10 minutes or until chicken is cooked through. Stir in the ginger paste, half the coriander leaves, flaked almonds and the cream. Cook for a further 3-4 minutes. Serve hot with rice, garnished with coriander leaves.
Method
Heat the oil and saute the sliced onions. Add fennel seed and fry′ for 1 - 2 minutes. Add the black pepper and the chicken. Seal the chicken meat. Add the Patak′s Korma Paste and tomatoes. Cook for 10 minutes or until chicken is cooked through. Stir in the ginger paste, half the coriander leaves, flaked almonds and the cream. Cook for a further 3-4 minutes.
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