Slow cooked chicken korma & rice

RECIPE:

Chicken Korma is a traditional Indian dish that’s light and flavorful almond curry made with tomato paste, plenty of spices and cream that’s buttery and completely delicious.

TRY OUR CHEF TESTED CHICKEN KORMA – FROZEN MEALS.

Frozen Chicken korma curry – Homemade Garam Masala Recipe:

• 3 ½ tablespoons ground cardamom
• 2 ½ tablespoons cinnamon
• ½ teaspoon grated nutmeg
• 3 tablespoons ground cloves
• 3 tablespoons coarse ground black pepper
• 1 tablespoon ground cumin
• 1 ½ teaspoons ground coriander

1. Add the spices to a dry skillet and cook on medium heat, stirring frequently until you can smell the spices.
2. Let them cool before adding them to a covered container to use within 2 months

Frozen chicken korma COOKING METHOD:

• Cut the chicken thighs into small 1 ½ to 2 inch chunks and put them in a large bowl.
• Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high.
• speed until completely smooth.
• Add the mixture to the bowl with the chicken along with the yogurt and mix well.
• Cover and refrigerate.

• The canola oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
• The onions and cook for 5 – 7 Minutes.
• Add in the chicken and cook for 10 – 15 minutes.
• Add the heavy cream to the skillet and mix well, cooking for an additional 3 minutes.

Nutrition

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