QF Focus Magazine Recipes by Pushpa from the Spice Hut Chicken Rizzala (green chicken korma)


1 kg of chicken skinned and cut into pieces as required with or without bone. ½ cup unroasted cashew nuts 6 tbspn oil


4 medium onions chopped 1 cup of fresh coriander ½ cup of mint leaves 4 green chillies (not too hot) 2 tbspn of ginger paste 2 tbspn of garlic paste 1 stick of cinnamon 2 tspn of coriander powder


1 tspn of cumin powder 1 tspn sugar Salt to taste


2 tspn of lemon juice 65ml cooking cream Approx 50ml water for puree 200ml water for cooking Water for soaking the cashew nuts


Soak the cashew nuts in water for 15 minutes. Pour 4 tablespoons of oil in a frying pan and fry the chopped onions over a medium heat until softened and golden brown but not burnt. When onions are done, blend them into a thick paste with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50ml of water. Heat the remaining oil over a low heat, and add cinnamon and sizzle, then mix in the ginger and garlic paste and sauté the chicken in the flavoured oil until seared. Now add green puree and coriander and cumin powder and cook for 5 minutes. Add salt, sugar and lemon juice and 200ml of water and bring to boil and simmer until the chicken is cooked, then add cream and stir well. Taste and adjust seasoning.


This is a korma but with green coriander and chillies so slightly different to the normal korma.


Serve with yellow pilau and garnish with fresh coriander. The Spice Hut, Quesada.


Tel. 966 731 063 or visit www.spicehut-quesada.com


Page 19


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28