Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Thursday, 30-Aug-2007 10:57 Email | Share | Bookmark
Murgh Navrattan Korma


Murgh Navrattan Korma
A rich korma with dried fruits


6 pcs boneless chicken breast
2 tbsp almond paste ( you may substitute it with candlenut paste)
1 bay leaf
2 tbsp butter
2 cinnamon sticks
3 cloves
1/2 cup cream
2 tsp garlic paste
2 tsp ginger paste
3 pcs cardamoms
2 green chillies, slit into half, lengthwise.
1 finely chopped onions
1 tbsp chillie powder
1 tsp tumeric powder
dried apricot, chopped
salt and sugar, to taste

Heat butter. Add bay leaf, cinnamon, cloves and cardamoms, saute until spices begins to crackle.

Add onions, ginger, garlic, turmeric, chillie powder, dried apricot and almond paste. Add in a little water. Cook over medium heat until the oil separates from the mixture. Season well.

Add chicken pieces and cook for about 20 minutes.

Add cream and green chillies. You may garnish with some cashewnuts, raisins and some chopped fresh coriander.



Mamafami -- I love experimenting...nasib baik my husband tak kisah. Bila sakit perut pun masih dok senyum lagi.

Masriyah -- kena pakai pencedok yang boleh sampai ke Holland.....

Hajar -- kena belajar cakap Hindi....and baju raya semua kena buat longgar-longgar memandangkan kawan-kawan Muna semua pandai masak!!

ZakiahZ -- ni cara Northern Indian cooking. Memang boleh pakai sebuk almond, cuma tambah air untuk buat paste. It's healthier provided you substitute cream dengan creme fraiche or yoghurt.

Zaza -- Ammah!!
I had the pruney chix with white rice, that was only because I did not want to add more calories to the meal...but, I feel it would go very well with butter rice.

Mamasya -- Ingatkan nombor tadi spy code apa pulak.....


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