- 1 kg chicken or Beef curry pieces.
- 4 tbspns yogurt.
- 2 onions sliced.
- Salt to taste.
- 1 tbspn red chilli powder.
- 1 tspn turmeric.
- 1 cup water.
- 1 cup oil.
How to Make Kormakorma Cooking style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. Chicken or Beef requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yogurt or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.
Recipe of Korma
- Put the onion, garlic and ginger in a food processor
- whizz to a paste
- Tip the paste into a large high-sided frying pan
- 3 tbsp water and cook for 5 mins
- Add the korma paste and cook for a further 2 mins until aromatic
- Stir the chicken into the sauce
- Add the ground almonds, sultanas, stock and sugar
Created By: Zaid Ijaz
Edit By: nonePakpedia