Bangladeshi White Chicken Korma

Bangladeshi White Chicken Korma

Bangladeshi White Chicken Korma
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This recipe (should serve 4 – served 3 in our house!) should be served on a bed of green vegetables – you may also serve it with a small portion of rice / sweet potato for a source of starchy carbohydrate.

Before you get started mix the lemon juice and yoghurt together to create a smooth liquid.

Servings
4
Servings
4
Bangladeshi White Chicken Korma
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe (should serve 4 – served 3 in our house!) should be served on a bed of green vegetables – you may also serve it with a small portion of rice / sweet potato for a source of starchy carbohydrate.

Before you get started mix the lemon juice and yoghurt together to create a smooth liquid.

Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Put the oil in to a large, deep frying pan or sauté pan and set it over a medium – high heat and heat until the oil is hot.
  2. Add in the cinnamon sticks, bay leaves and cardamom pods – stirring them in the pan for about 10 seconds as the spices start to sizzle away.
  3. Add in the finely chopped & sliced onion – stir the ingredients and fry them together for approximately 3 minutes – or until they start to turn brown.
  4. Add in the chicken pieces – and then stir in and cook the ingredients together for 6 minutes.
  5. Add the chopped onion, ginger and garlic to the mix – stir them together and fry them for a further 2 minutes.
  6. Add in the yoghurt and lemon juice mixture along with the salt and cook for a further 10 minutes.
  7. Add in the chillies and 3 tbsp of water – bring the heat right down to a low simmer. Cover the pan and simmer very gently for 10-15 minutes.
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