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  Recipe Home » Poultry » Budget: Chicken Korma
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  Budget: Chicken Korma
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
1/2 cup Blanched almonds
6 Garlic cloves
1 tbsp Fresh gingerroot, minced
2 tbsp Vegetable oil
2 lb Chicken thighs, skinned
6 Whole cloves
3 Bay leaves
2 Onions, chopped
1 Cinnamon stick
1 tsp Ground coriander
1 tsp Cumin
1 tsp Cardamom
1 tsp Salt
1/4 tsp Cayenne pepper
1/2 cup Plain yogurt
Fresh coriander, chopped
Instructions:
in blender or food processor, pure blanched almonds, garlic, ginger
and 1/3 cup water until smooth.

In large saucepan or Dutch oven, heat oil over medium-high heat; brown
chicken on all sides. Remove and set aside.

Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or
until onions are lightly browned. Add almond mixture to saucepan
along with coriander, cumin, cardamom, salt and cayenne pepper; cook,
stirring for 3 minutes or until lightly browned.

Return chicken to saucepan along with 1/2 cup water; cover and simmer
for about 30 minutes or until juices run clear when chicken is
pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick,
cloves and bay leaves.

Garnish with coriander.

4 servings for $7.54 CDN [Mar/95]

Serve with bowls of chutney, toasted almonds and yogurt.

Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[-=PAM=-] PA_Meadows@msn.com
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