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The Hirshon British Indian Restaurant Chicken Korma
THE FOOD DICTATOR31Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. ghee
- 1 Tbsp. garlic paste
- 1 Tbsp. ginger paste
- 3 cups curry sauce (heated base)
- 1 3/4 lb. chicken breasts (diced into 1" chunks)
- 1 cup whole milk yogurt (thick)
- 2 Tbsp. ginger garlic paste (equal amounts of each blended with a little water)
- 2 tsp. salt
- 1/2 tsp. canela
- 1 tsp. Garam Masala
- 1 tsp. ground coriander seed
- 2 Tbsp. ghee
- 1 tsp. chili powder (Kashmiri, or paprika)
- 1 tsp. black pepper
- 1/2 lemon (juice of)
- 4 Tbsp. cashew (paste)
- 1/2 tsp. water (with crushed saffron in it - it should be very yellow)
- 1 Tbsp. cumin powder
- 1/2 tsp. chili powder (Kashmiri, or paprika)
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1/2 tsp. freshly ground black pepper
- 7 green cardamoms (lightly smashed)
- 1 tsp. sugar (use more or less to taste)
- 1/2 cup heavy cream
- 1 cup coconut milk
- 3 Tbsp. fresh chopped cilantro
- 1 tsp. rose water (TFD endorses Cortas brand)
- golden raisins (TFD note - dried rose petals are the traditional choice here in the UK, but I like the way they look and taste in this recipe and they ARE used in the Indian version of korma)
- cashews (fried)
- cilantro (minced, optional)
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