Jean Immerwahr’s Chicken Korma
 
 

Serves 4-6 - (almost too good to be true!)

Time: 2 1/2 hours


1 cup yogurt

1 tbsp ground coriander

1 tbsp dessicated (dried) coconut

1 tsp turmeric

1/2 tsp cumin seed

1/2 tsp red chili powder

 

1.  Mix the first six ingredients in a bowl, add the chicken and let stand 1 1/2-2 hours.


2.  In a large frypan, heat oil and saute onions till transparent, add garlic -- cook one minute.


3.  Add chicken and yoghurt mixture.  Mix well, cover and simmer slowly until chicken is tender, about one hour.  Add salt and lemon juice.  Serve with rice or noodles.

1 tbsp oil

2 1/2 lbs chicken, jointed

1/4 cup onions, thinly chopped

2 cloves garlic, minced

Salt to taste

1 tbsp lemon juice

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