1. Add three table spoons of vegetable oil to a cooking pan and heat.
2. Add a couple of curry leaves.
3. As the oil heats up add some cinnamon sticks.
4. Throw in some cloves of peppers.
5. Smash up some cardamoms with a pestle and mortar.
Cinnamon sticks and cardamoms really add to the fragrance of a dish.
6. Add the smashed up cardamoms to the saucepan along with the other ingredients.
7. Take a large onion and a few cloves of garlic, chop it up and then blend it.
8. Add the blended onion and garlic to the saucepan.
9. Add a teaspoon of salt.
10. Stir it all in. As the oil sizzles excitedly all the ingredients in the saucepan mix together.
11. Now add in two teaspoons of powdered ginger.
12. Stir, stir away............
13. Your saucepan should sound like 'tttttttsssssssss.........'
14. The korma sauce should now be coming along very nicely.
15. Take half a chicken on the bone.
16. Add in some more of the onion garlic blend should you decide for a stronger taste.
17. Add in the chicken.
18. Add in three chopped up potatoes.
19. Add in a cup of milk. This adds to the sweetness.
20. Give it a final stir and let it cook over medium heat.
30. Let it cook for half an hour.
31. Add in some fried onion. You can buy pre-packaged fried onions from any self-respecting indian shop or Tesco. 
No comments:
Post a Comment