>Send it to the list!!!
>Does she have a good recipe for Chicken Marsala too? Mild?
>
>Cheers,
>Erika
While its not Chicken Marsala, here's a recipe I use for Chicken Korma:
1/2 to 2/3rd cup heavy cream (whipping) slightl warm
1/2 teaspoon saffron threads
1 1/4 lbs boneless, skinless chicken breasts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon salt or to taste
1/2 to 3/4 teaspoon ground cayenne pepper
1/2 cup blanched almonds, slivered or coarsely chopped
1/4 cup water
1 teaspoon garam masala
2 tablespoons ghee or vegetable oil
2 tablespoons finely chopped fresh ginger root
5 large cloves garlic, finely chopped.
In a shallow bowl or resealable container, combine the warm cream and
saffron. Set aside.
Meanwhile path the chicken dry and cut it crosswise into 1 inch thick
strips. Add the chicken to the saffron cream along with the cilantro, salt
and cayenne pepper. Cover and refrigerate for at least 30 minutes, and up
to 8 hours.
Meanwhile, in a blender, puree the almonds, water and garam masala until
fairly smooth. Set aside.
In a large skillet over medium-high heat, heat the ghee or oil. Add the
ginger and garlic and stir-fry until golden, 2 to 3 minutes. Add the
chicken mixture, reduce the heat to medium and cook, uncovered, stirring
occasionall for 12 to 15 minutes. The chicken should be almost but not
quite cooked through.
Add the almond mixture, return to a simmer and cook, covered, stirring
occasionally, for 8 to 10 minutes, until the chicken is cooked through.
Serve immediately with Basmati rice.
enjoy,
larry
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