Chicken feed
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken korma - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g boiled chicken
- 4 tablespoons of vegetable oil
- 1 chopped onion
- 2 chopped cloves of garlic
- 1/2 teaspoon finely chopped ginger
- 1 teaspoon of salt
- 1 teaspoon turmeric
- 1 tsp ground cumin
- 1 cup of water
- 1.5 tsp spice mix Garam masala or to taste
- 120 ml heavy cream
- 2 tsp finely chopped cilantro
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Cooking the dish according to the recipe:
- Heat the oil in a large deep-frying pan, add the chopped onion, and fry for 4-5 minutes over medium heat until lightly browned. Add the garlic and ginger and cook for another 1-2 minutes. Add salt, turmeric, and ground cumin.
- Increase the heat and cook for another minute, then add the chicken. It's crucial that the spices blend together in the pan at this point. Stir to ensure the chicken cooks through the blend of flavors. Once the chicken and spices are combined, add water. Reduce the heat slightly, add the garam masala and cream, and cook for another 5 minutes. Serve garnished with fresh cilantro.
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