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Chicken Koruma


Ingredients

  • 1 tablespoon fresh ginger,
  • finely minced 4 cloves garlic,
  • finely crushed 1 teaspoon ground cumin
  • 1 teaspoon ground almonds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground garam massala
  • ½ teaspoon ground cardamom
  • 1½ cups low fat yoghurt or 375 g
  • 1 kg skinned chicken drumsticks
  • 2 tablespoons vegetable oil
  • 2 medium onions or 300 g, cut into thin slices
  • 1 cup water or 250 ml
  • 2 cubes MAGGI Chicken Less Salt Bouillon
  • 1 tablespoon coriander leaves

  • Preparation--------------------------------------------------------------------------------
    Combine ginger, garlic, spices and yoghurt in a bowl. Add chicken drumsticks, set aside to marinate for 1 hour.
    Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 minutes.
    Add water, MAGGI Chicken Less Salt Bouillon cubes. Cover and simmer for 20–25 minutes. Add coriander leaves and cook for another 10 minutes stirring gently from time to time until chicken is cooked.
    Serve with boiled rice
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