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44 lines
1.2 KiB
Markdown
44 lines
1.2 KiB
Markdown
---
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title: "Korma"
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date: 2023-05-16
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hideDate: true
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draft: false
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---
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Prep Time: 15 minutes
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Cook Time: 40 minutes
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## Ingredients
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- 2 tablespoons butter
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- 1 small onion, diced
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- 1/2 cup raw almonds
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- 0.75 cup heavy whipping cream
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- 0.75 cup unsweetened canned coconut milk
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- 14 oz can of tomatos
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- 1 tablespoon brown sugar
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- 2 tablespoons of chilli powder
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- 1 tablespoon ginger
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- 1 tablespoon curry powder
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- 2 teaspoon ground turmeric
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- 1 teaspoon garlic powder
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- 1 teaspoon garam masala
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- 1 teaspoon salt
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- 1 teaspoon black pepper
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- 1/2 teaspoon ground coriander seed
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- 1/2 teaspoon cinnamon
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- 1/2 teaspoon cumin
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- dash of nutmeg
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- Carrots
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- Cooked Chicken (Optional)
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- Cooked Chickpeas
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## Recipe
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1. Start rice in rice cooker. Same volumetric ratio of rice to water.
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2. Butter the pan and start sauteeing the onions and carrots
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3. Meanwhile, start making the sauce. First by grinding all the almonds into a powder.
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4. Then take the almond powder, along with all the liquids and spices and blend them together.
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5. Once the onions are down sauteeing, add the sauce blend to the skillet to cook for 30 minutes.
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6. Add chicken and chickpeas to sauce to warm up for another 10 minutes.
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7. Serve.
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