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Chicken Korma
(Chicken Curry)
Serves : 4
Ingredients:
700 g chicken cut into
medium-sized pieces
100 ml oil
150 g onions, sliced
100 g onions, grated
10 g cashew nuts, chopped
(optional)
4 cloves
5 g cinnamon sticks
4 green cardamoms
10 g ginger, crushed
1 clove garlic, crushed
10 g poppy seeds, crushed
(optional)
3 g turmeric powder
5 g cumin seed powder, roasted
5 g coriander leaves, chopped
5 g cashew nuts, chopped (for
garnish)
Marinade:
250 g yoghurt
10 g ginger
2 cloves garlic
1 green chilli
3 g red paprika
5 g coriander powder
5 g garam masala
15 g salt
Method:
Clean, trim, wash the chicken
pieces. Pat dry. Combine marinade
ingredients and add to the chicken.
Set aside for 4 hours. Heat oil
in a 2-litre bowl on 1000 W for 2
minutes. Add sliced onions and
brown on 1000 W for 5 minutes,
stirring occasionally. Remove
the onions from the oil, mix with
cashew nuts and grind into a fine
paste. Reheat the oil on 1000 W
for 1 minute. Add cloves, cinnamon
sticks and cardamoms and stand
for 30 seconds. Add ginger, garlic,
grated onions, poppy seeds and
turmeric powder, and mix well. Cook
on 1000 W for 5 minutes, stirring
occasionally. Add marinated chicken
and the onion-cashew nut paste. Mix
Chicken Korma
Indian/Pakistani Recipes
well. Cook, covered on 600 W for
15 to 20 minutes, stirring frequently.
Serve hot, sprinkled with cumin seed
powder and garnished with coriander
leaves and cashew nuts.
Hari Machhi
(Coriander Fish)
Serves : 4
Ingredients:
750 g fish
20 ml lemon juice
20 g salt
Marinade:
150 g yoghurt
100 g coriander leaves,
crushed
3 big cloves garlic, crushed
6 green chillies, crushed
40 ml oil
Method:
Wash and cut the fish into medium-
sized pieces. Prick all over with a
fork. Mix half the lemon juice and
salt, and pour on the fish. Keep
aside for 15 minutes and then drain
off excess liquid. Combine yoghurt,
coriander leaves, garlic, green
chillies, salt and the rest of the lemon
juice, and stir well. Marinade the fish
with this mixture, add oil and keep
aside for 3 hours.
Remove the fish pieces. Pour the
marinade into a 2-litre casserole
dish and cook on 1000 W for 8 to 10
minutes or until the gravy thickens,
stirring midway. Add the fish pieces
and cook on 1000 W for 6 minutes,
stirring occasionally. Serve hot with
rice or chapattis.
Tandoori Aloo
Serves : 2
Ingredients:
500 g potatoes (boiled)
salt to taste
1 ½ tsp red chilli powder
1 ½ tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
100 g cream
200 ml thick curd (lightly beaten)
a pinch of tandoori colour (optional)
Method:
Cut the boiled potatoes into big
pieces. Mix well the curd, cream,
salt, red chilli powder, garam masala
powder, ginger paste and garlic
paste. Add tandoori colour (optional).
Add the potatoes. Mix well and
marinate in the refrigerator for half an
hour. Place the marinated potatoes
on wire rack. Brush with a little oil
and cook for 30 minutes, till golden
brown on all sides. Re-arrange
frequently for even cooking, brushing
with a little oil each time.
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