SoCo Magazine - May 2008 - (Page 94) soCoreCipe ChiCken korMa INGREDIENTS 1 tablespoon light oil 4 cinnamon sticks 4-8 cardamom pods 6-8 whole cloves 1 medium onion, sliced thinly 3 cloves garlic, crushed 2 chicken breast halves, cut into 4 pieces 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon crushed dried hot peppers 1/2 cup tomato sauce 1/2 cup water 1/2 cup buttermilk 1/2 teaspoon ground cumin 1 tablespoon fresh coriander, chopped (or 1/2 tsp dried) 94 | s o comagazi ne . i nfo | M ay 2 0 0 8 DIREcTIoNS Heat oil over medium-high heat and add whole cinnamon, whole cardamom, and whole cloves. When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened. Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper. Mix well so the spices cover the chicken. Add tomato sauce and water, cover and cook for 10 minutes. Add buttermilk, ground cumin and ground coriander, cover and cook for 5 minutes. Serve on top of Basmati rice with naan bread (Indian bread). If you don’t want to use buttermilk, you may use yogurt instead. http://socomagazine.info
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