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четвртак, 10. мај 2018.

Korma, pileći Kari / Korma, Chicken Curry



Scroll down for Recipe in English

Ima u svetu zaista mnogo vrsta karija, zavisno od regiona i dodatci za kari pastu se menjaju pa samim tim i krajnji ukus karija. Ovaj Korma potiče iz Indije i veoma je mekogć ukusa zbog dodatka kokosovog mleka. Služi se sa pirinčem i nekom vrstom indijskog hleba.

Sastojci

1 komad djumbira oko 2 cm, oljušten i sitni isečen
2 čena belog iseckanog luka
2 kašičice garam masala začina
1/4 čili pahulja
1/2 šolje listića badema
1.2 kg pilećeg mesa
3/4 šolje  kokosovog mleka
1 kašičica kurkume
1 kašičica kardamoma
1 kašičica kima ( cumin)
2 Kašike paradajz pirea
60 ml ulja
50 g putera
2 iseckana luka


Priprema

U blenderu izblanširamo beli luk, badem, garam masala, čili, kurkumu, kim i djumbir, dok dobijemo glatku smesu. premestimo u dublju činiju.

Dodamo pileće meso i kokosovo mleko i dobro iymešamo. Ostavimo pokriveno u frižideru dva sata.

Zagrejemo ulje i puter i na srednjoj temperaturi izdinstamo luk oko 7 minuta.  Dodamo marinirano pileće meso  i krčkamo oko 15 minuta. Dodamo na kraju ako volite malo svežeg korijandera.



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Korma Chicken Curry


There are so many variaties of Curries in the world , depending of the region and spices that are used. This one is silky and smooth. best served with rice and Naaan.

Ingredients
  • 2cm-piece fresh ginger, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons garam masala
  • 1/4 teaspoon dried chilli flakes
  • 50g (1/2 cup) flaked almonds
  • 1.2kg chicken thigh fillets
  • 200g (3/4 cup)  coconut milk
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tablespoons tomato paste
  • 6 cardamom pods, lightly crushed
  • 60ml (1/4 cup) vegetable oil
  • 50g butter, chopped
  • 2 brown onions, halved, thinly sliced

  • Create

Process the ginger, garlic, garam masala, chilli flakes, cumin , cardamon, tumeric and almonds in a food processor until combined. Transfer to a large bowl.

  • Add chicken, coconut milk tomato paste and stir until combined. Cover and place in the fridge for 2 hours to marinate.

  • Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.  Sprinkle some fresh coriander if you like.




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