Chicken Simmered in Korma Sauce
Serves 25 to 30
½ cup clarified butter or vegetable oil
10 oz Sukhi Korma Paste
1 ½ cups Heavy Cream
1 ½ cups Water
5 pounds chicken breasts trimmed of fat and cut into 1-inch cubes
1 cup chopped cashews
14 oz thinly sliced sliced onion, fried until light brown
Heat the butter or oil in a large heavy bottom pan on medium heat. Add the Korma paste and stir continuously with a spatula to smoothen it out. Add the cream and water and mix until well combined and slightly thickened. Add the chicken and simmer until the sauce is thick and the chicken is well cooked. Garnish with chopped cashews and fried onions.
Add the korma sauce to the butter or oil and cooking helps to make a much smoother sauce without any lumps.
Using clarified butter adds to flavor and also helps to cook without buring, due to higher smoking point than butter.
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