Our Recipe blog readers how are you? Today, we will share two delicious recipes named Shahi Korma Recipe and Acapulco Chicken Recipe.
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Shahi Korma Recipe
Shahi Korma is a delicious recipe that you can cook quickly and easily.
We hope you enjoy the good taste of Shahi Korma and recommend this Shahi Korma recipe to your friends and family.
Shahi Korma Ingredients
- 8ea cloves garlic
- 5T blanched slivered almonds
- 7T vegetable oil
- 10ea whole cardamom pods
- 1ea 1″ stick of cinnamon
- 1t ground coriander
- 0.5t cayenne pepper
- 1.25c heavy cream
- 1ea 1″ cube of fresh ginger
- 1c water or beef broth
- 2lb boned lamb or beef (1″ cubes
- 6ea whole cloves
- 2ea medium onions chopped
- 2t black cumin ground
- 1.25t salt
- 0.25t garam masala
Shahi Korma Recipe Instructions
Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
Put the cardamom, cloves and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions.
Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and rest of the water or broth (a bit more for beef).
Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
Acapulco Chicken Recipe
Acapulco Chicken (en Escabeche) is a delicious recipe that you can cook quickly and easily.
We hope you enjoy the good taste of Acapulco Chicken (en Escabeche) and recommend this Acapulco Chicken recipe to your friends and family.
Acapulco Chicken (en Escabeche) Ingredients
- 2c Unsalted chicken broth,
- 0 -defatted
- 1tb Olive oil
- 2ts Ground cumin
- 2tb Pickling spice
- 0.5 Red bell pepper, sliced
- 1lb Boneless chicken breast
- 0 -halves
- 0.5 Yellow bell pepper, sliced
- 2tb Minced jalapeno chili with
- 0 -seeds
- 1 Onion, halved, thinly sliced
- 0.33c Rice wine vinegar
- 0.25c Fresh cilantro leaves
- 3lg Garlic cloves, minced
Acapulco Chicken (en Escabeche) Recipe Instructions
baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.
Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.
Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes.
Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.
Pass tortilla chips to use as “pushers. ” 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.
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