Cooking Index - Cooking Recipes & IdeasBangladesh Kurma or Korma Recipe - Cooking Index

Bangladesh Kurma or Korma

Cuisine: Indian
Type: Chicken
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozChicken breast - skinned and
  - cubed
6 tablespoons 90mlButter - ghee or vegetable
1 teaspoon 5mlSaffron ground or yellow food
  - coloring
4 tablespoons 60mlMilk
4 teaspoons 20mlGarlic puree
8 tablespoons 120mlOnion puree
2 teaspoons 10mlGaram masala 2 1/2 oz natural
  - yoghurt
5   Double cream
2 tablespoons 30mlGround almonds
20   Saffron strands - (abt 1/10 gram)
  Salt to taste
2 tablespoons 30mlChopped fresh coriander leaves - (cilantro)
30   Almonds whole - roasted

Recipe Instructions

1. Heat the gee and mix the saffron powder or coloring with milk. 2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked. 4. Add the yogurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary. 5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon. 6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediately.



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