New Recipes

1 Cut 2 lemons into halves; Juice 2 Scale snapper; Discard the gills and innards; Rinse the black membrane thoroughly; Rinse the whole snapper in running water; Pat dry; Cut deep and angled slits .

Chicken Korma

Ingredients :

700g chicken breasts, 2T oil, 3 onions, 6 green chili pepper, 3 potatoes, 250ml thick coconut milk, 15 almonds, 18g ginger, 7 cloves of garlic, 3 ripe tomatoes, 1 stalk of coriander.

(1) 1T meat chili powder.
(2) 6 cardamom pods, 1T white pepper corns, 1T coriander seeds, 1t fennel seeds, 5 cashew nuts, 125ml yogurt, 125ml water.
(3) 5 cardamom pods, 2 bay leaves, 1 cinnamon stick, 5 cloves.
(4) 750ml thin coconut milk, 1.5t salt.

Preparation :

1. Thaw chicken breasts; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Discard the skin; Cut into pieces; Rub with seasoning (1); Leave them for 60 minutes.
2. Blend almonds.
3. Peel, rinse and slice ginger.
4. Rinse and seed green chili peppers; Cut 1 into halves lengthwise.
5. Peel, rinse and dice onions.
6. Peel and rinse garlic.
7. Rinse coriander; Drain; Cut into sections.
8. Peel, rinse and quarter potatoes.
9. Rinse tomatoes; Cut into halves.
10. Add seasoning (2), the blended almonds, sliced ginger, 5 green chili peppers, peeled garlic, coriander, halved tomatoes, 2/3 of the diced onions into an electronic blender; Blend into smooth paste.
11. Heat a pot over a high heat; Add 2T oil and heat over a medium heat; Stir-fry seasoning (3) over a medium heat till fragrant; Add the remaining onions and green chili peppers; Stir-fry over a low heat till the onions have been golden brown; Add the smooth paste from the step 10; Stir-fry over a low heat till the oil seperates from the mixture; Add the potatoes, chicken pieces and seasoning (4); Stir well; Cover with a lid; Cook over a medium heat till the chicken pieces are cooked (about 20 minutes); Add 250ml thick coconut milk; Mix well; Bring to the boil over a low heat; Ready to serve.