im about to eat dinner so help me out.... Chicken Korma or Sweet Chilli Chicken...YOU DECIDE?

Answer 1

Sweet chicken chilli,
where do you live i'm on my way

Answer 2

Chicken Korma Recipe
Introduction

In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word 'korma' actually means braising and the dish can be either very mild or very fiery depending on the region. Korma is Mogul in origination and in the north of India where they became established, a wide array of kormas are served. This recipe is a variation on a northern korma which is generally made with rich ingredients like saffron, nuts, cream etc.

Ingredients (serves 4)



Spices:
A pinch of Natco saffron threads
6 Natco green cardamom pods, bruised to release the flavour
2 x 1" pieces of Natco cinnamon stick
4 Natco cloves
1/2 teaspoon Natco ground turmeric
¼ - ½ teaspoon Natco chilli powder
1/2 teaspoon Natco ground white pepper
1 tablespoon Natco ground coriander
1/2 teaspoon Natco garam masala

Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients
50g / 2 oz Natco raw cashew pieces
150ml/5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste

Method

1. Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15-20 minutes.

2. Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15-20 minutes.

3. Make the ginger & garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

4. Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25-30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6-7 minutes).

5. Add the ginger & garlic paste and fry for a further 2 minutes.

6. Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.

7. Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15-20 minutes.

8. Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.

9. Add the garam masala and cook, uncovered, for 2-3 minutes. Remove from the heat and serve

Answer 3

Woman, it's the korma obviously. Who the hell eats sweet chilli chicken?!

Answer 4

Korma

Answer 5

No contest,Sweet Chilli Chicken! Yummy!!!

Answer 6

Korma

Answer 7

Sweet Chili Chicken all the way!

Answer 8

sweet chilli chicken

Answer 9

sweet chilli chicken

Answer 10

sweet chilli chicken