"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Vegetable Korma Recipe

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This recipe for Chicken Vegetable Korma, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tara Huq
Added: Monday, May 5, 2008


3 lb cut-up chicken
2 small turnips
1 small cauliflower
2 carrots
2 medium potatoes
1/2 C chopped onion
1 T minced ginger
2t minced garlic
1T ground coriander
1/4 ground turmeric
3 inch piece cinnamon stick
4 cardamon pods
1/2 C yogurt
4 green chilies
1t sugar
1 T kewra water
1/4 C raisins
3/4 C ghee or oil
lemon juice to taste
salt to taste

Cut cauliflower into small florets. Peel and cube turnips and
carrots. Heat oil in large skillet. Saute onion until brown. Add
garlic and ginger, fry 1 minute. Add cardamon, turmeric and
cinnamon, fry 1 minute. Add chicken and stirfry 2 minutes.
Add vegetables and cook over medium heat for 5 minutes,
Add yogurt, 3-4 C water and salt to to taste. Cook until
vegatables are cooked though. Add sugar and lemon juice,
adjust seasoning and cook 10 minutes on low heat.

Number Of Servings:
Number Of Servings:




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