While eating this I couldn’t help but notice it
had a very familiar taste to it, but I just couldn’t put my finger on it.
The girls were talking about going out for Mothers Day and were deciding where to eat, and someone mentioned an Indian restaurant and then it hit me; this tastes like a mild Chicken Korma.
Instructions
1. Heat the oil in a large saucepan, add the onion and sauté gently until soft and transparent.
2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth.
3. Add the chicken to the frying pan toss to coat then add the tomato mixture, bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time. Remove the bay leaves before serving.
Apart from the Sugar and Coconut Milk all the other ingredients are the same, the only thing we would add to a Korma would be Garam Masala. And I bet if I was to serve this as Korma without altering the dish in anyway, not many would be the wiser.
We gave this a 8.5 out of 10,
Ammo
The girls were talking about going out for Mothers Day and were deciding where to eat, and someone mentioned an Indian restaurant and then it hit me; this tastes like a mild Chicken Korma.
Ingredients
90ml/3fl.oz. Olive Oil
2 Onions, cut into eighths
3 Large Tomatoes, chopped
1 Garlic Clove, crushed
A pinch of Chilli Pepper
¼ teasp Ground Turmeric
¼ teasp Ground Cumin
1 tbsp of Sugar
1 tbsp of Ginger Paste
420ml/14fl.oz. Coconut Milk
120ml/4fl.oz. Water
2 Onions, cut into eighths
3 Large Tomatoes, chopped
1 Garlic Clove, crushed
A pinch of Chilli Pepper
¼ teasp Ground Turmeric
¼ teasp Ground Cumin
1 tbsp of Sugar
1 tbsp of Ginger Paste
420ml/14fl.oz. Coconut Milk
120ml/4fl.oz. Water
4 Chicken Breasts, cut into bite
size pieces
4 Bay Leaves
Salt 
1. Heat the oil in a large saucepan, add the onion and sauté gently until soft and transparent.
2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth.
3. Add the chicken to the frying pan toss to coat then add the tomato mixture, bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time. Remove the bay leaves before serving.
Apart from the Sugar and Coconut Milk all the other ingredients are the same, the only thing we would add to a Korma would be Garam Masala. And I bet if I was to serve this as Korma without altering the dish in anyway, not many would be the wiser.
We gave this a 8.5 out of 10,
Ammo
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