Monday, March 26, 2007
Chicken Karma Korma
Here is one of my chicken recipes using some of the pre-made spices.
CHICKEN KARMA KORMA
3 chicken breasts – cut into 1” cubes
1 large Idaho potato – cut into 1” cubes
Oginga Paste – 1 tbsp*
Shona’s Spice: 1 tsp*
CCC: 1 portion (1 stick cinnamon/ 3 cardamoms/ 2 cloves)*
Thickened Tomato puree – 1/2 cup
Turmeric – ½ tsp
Full Cream Yogurt – ¾ cup
Coconut milk – 1 can
Onion – 1 medium (thinly sliced)
Pinch of sugar
Cilantro for garnish
Marinade chicken in yogurt+ Shona’s Spice+Oginga+tumeric for 30 minutes.
Heat 2 tbsp oil in heavy bottomed pan till smoking hot. Add pinch of sugar then CCC allow whole spices to sizzle and brown slightly. Add sliced onion – fry till lightly brown then add chicken in marinade, potatoes plus salt to taste. Stir constantly and scrape bottom to make sure spices don’t stick. When oil begins to separate, add 1 cup hot water. Cover and cook till potatoes are done. Add tomato puree. Turn up heat to high and evaporate liquid content as much as possible without burning. The chicken and potatoes should be nicely coated in spices. Turn down heat and stir in coconut milk. Allow to heat evenly. Garnish with cilantro and serve with hot rice and Special Raita.
* See Karma Chef Spice Secrets