Tuesday we were in the kitchen making:

Beef and cheese enchilada casserole, broiled lemon and onion salmon, Toblerone cookies, roasted vegetable salad, beet salad and Chicken Korma.

When I make Chicken Korma dish at home I use chicken thighs and cook the chicken in the korma sauce. When I am preparing this dish for  client who prefer chicken breast meat, I make the sauce first and then saute the chicken and simmer slightly in the sauce. This way the chicken doesn’t get overdone.

Here is the recipe:

Chicken Korma for 6
1 kilograms boned and skinned chicken breast halves
37 1/2 grams blanched almonds
3 cloves garlic — minced
1 1/2 inch ginger root — minced
3 tablespoons oil
4 1/2 cardamom — pods
1 1/2 onion — finely chopped
1 tablespoons cumin
3/8 teaspoon salt
225 milliliters yogurt
262 1/2 milliliters cream

Instructions

Cut chicken in 1 inch cubes. Put the almonds, garlic and ginger into a food processor and blend to a paste adding 2 tbsp. water. Heat the oil in a large frying pan and saute the chicken until browned, set aside.
Add the cardamom pods and fry for 2 minutes, add the onion and saute. Stir in the almond and garlic paste, cumin and salt. Add the yogurt a little at a time and cook over low heat until it has been absorbed. Return the chicken to the pan . Add the cream and simmer until chicken is fully cooked.

But we are baking, baking, baking this week! Stay tuned for baking updates.