jca@drutx.UUCP (ArnsonJC) (02/05/86)
Chicken Korma
This recipe came about wanting to make a chicken dish that included
sour cream as an ingredient. The basic recipe was in a cookbook, but due
to lack of some ingredients, not liking others, and a different way of
preparation, MANY substitutions and changes were made.
This takes about 30 minutes to prepare and ~45 minutes cooking
time.
*********************
**INGREDIENTS**
3 lb. chicken (breasts and thighs/legs)
skinned and cleaned
sour cream
mushrooms - as many as you like. If you use fresh mushrooms, cut
back on the amount of water used in the recipe proportionally.
If you use canned mushrooms, reserve the water to use in the
recipe.
*********************
1/2 c. water
3/4 c. onion flakes
*********************
1/2 stick (4 t.) butter, margarine, and/or peanut oil (in any combination
thereof)
*********************
7 whole cloves
fresh ground black pepper (to taste)
1 tsp. cardamon (ground)
1 whole cinnamon stick
2 small bay leaves
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3/4 tsp. garlic powder
1 T. ground coriander - I don't like it, so it was ommitted, but felt I
should include it here anyway
3/4 tsp. ground ginger
1/2 tsp. mace
1/2 tsp. chili powder (or cayenne)
1 tsp. celery seed
1 3oz. can tomatoe paste
1 c. water (see note below)
*********************
1. Add water to onion flakes and let sit until the water is absorbed
(for about 8 minutes)
2. On a medium/medium high heat, melt the butter (marj. and/or peanut
oil) and add the onions to brown for about 5-7 minutes.
3. Add chicken and brown on each side for 5 minutes
4. Add cloves and next 4 ingredients, continue browning another 5-10
minutes.
5. Add the garlic and the rest of the ingredients, mixing throughly.
6. Simmer, covered, about 45 minutes.
***********************
**SERVE**
with a LARGE dollop of sour cream. You may add a noodle sidedish
to this. The sauce is good on them.
**VARIATIONS**
If you want some crunch, add some diced green pepper 15 minutes
before cooking time is done.
N.B.: This was prepared a a higher elevation (Denver), and therefore, those
making this at sea level may want to use a little less water and shorten
the cooking time about 5-10 minutes.
--
jill c. arnson
ihnp4!drutx!jca
AT&T IS, Denver
(303)538-4800
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