I’d always been a sunshine lover. Rainy weather made me unmotivated. This time of the year I find myself to love the cold and the beauty of Winter. Saturday was a special day and during the book – #Bergburgers launch we serve Corma Chicken. Corma is a fragrant Indian dish – the king of curries.
Sharing our recipe with you.
12 chicken thighs fresh and organic grown.
Salt and pepper to season the chicken pieces well.
Olive oil and butter to drown your chicken in.
Place the chicken in an oven proof dish
Use the oil and butter to fry one chopped onion, red pepper, yellow pepper and green pepper
Add the fried onion and peppers over the chicken.
Mix 8 crushed Cardamom pods, 25ml Masala, 20ml ground Cumin, 20ml Mustard seeds, 4 garlic cloves coarsely chopped, 2.5cm of fresh ginger – peeled and chopped.
50g almond flakes, 2 bay leaves, 1 tablespoon ground coriander, cayenne pepper to your taste
Place in a blender and blend.
Add to the chicken pieces
Add 250 ml Greek yoghurt to the pan and bake for 40 min in the oven.
Remove from oven and add
50g sultanas, 50g almond flakes, 250g of mushrooms and 150ml cream to the dish.
Bake another 15min.
Dish with fresh baked bread or rice.
Enjoy your corma and let us know how you have used our recipe.
Till next time
Hennie & Sandra