Chicken Korma

(NC)�The Royal chefs of the great Moghul Emperors made an enormous contribution to the richness of the celebrated Northern Indian cuisine, using cooking techniques which were mainly similar to those of the western world but raising them to new heights with their exquisite blends of spices and herbs.

Serve over millet cooked according to package instructions.The korma technique can be applied to meats or to vegetables and calls for a thicker braising sauce than that normally used in western cooking. The use of butter and cream in the preparation results in a thick, savoury sauce that clings generously to meats and vegetables.Serve fish on top of mashed potatoes, surrounded by the steamed vegetables. Garnish with chopped parsley or chives.Heat the oil in a wok or deep-sided frying pan, add the chicken and stir for 5 minutes until almost cooked. Add the curry sauce, chicken stock, ground almonds and cream. Simmer for 5 minutes or until the sauce has thickened. Serve immediately with plain boiled Basmati rice, garnished with the cilantro. Delicious with spoonfuls of Sharwood's Major Gray Chutney. Preparation time: 5 minutes; cooking time: 10 minutes. Serves 3-4.DRESSINGBaste the breasts with the pan juices and turn over. Cook until breasts are completely done and springy to the finger, about 15 minutes more.* 6 chicken breasts (either bone in or halves with skin on) * 1 tsp dried thyme * Olive oil * 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan) * 1 tbsp minced garlic * Salt & pepper to taste * 2 cups dry white wine or dry vermouth * 1/4 cup fresh chopped parsley3 tbsp light creamAdd vegetables and stir constantly to cook al dente.Drain the pasta and add to the saut� pan and mix well.Pasta Primavera

- News Canada

Author: News Canada