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  Recipe Home » Poultry » CHICKEN BANGLADESH KORMA
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  CHICKEN BANGLADESH KORMA
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 161
Ingredients:
1-1/2 lb. chicken breast, skinned and cubed
6 Tbls. butter, ghee or vegetable oil
1 tsp. saffron ground or yellow food coloring
4 Tbls. milk
4 tsp. garlic puree
8 Tbls. onion puree
2 tsp. garam masala
2-1/2 oz. natural yoghurt
1/4 pint double cream
2 Tbls. ground almonds
20 saffron strands
salt to taste
Garnish:
2 Tbls. chopped fresh coriander leaves (cilantro)
30 almonds whole, roasted
Instructions:
Heat gee and mix the saffron powder or coloring with milk. Heat the oil and quickly seal the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stirfry for 2 minutes. 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 garam masala and stir-fry for 2 more minutes. Add the yoghurt, 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. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a tsp.. 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 coriander, almonds, and serve immediately.
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