Public recipe with member extras
Camel Milk Chicken Korma
A mild, aromatic curry using camel milk and ground almonds in place of heavy cream or yogurt.
Poultry Mains · Weeknight Entertaining · Mild Curry Nights
What you need
Ingredients
- 2 tbsp Ghee
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tsp Garam Masala
- 1 tsp Turmeric
- 1 1/2 lbs Chicken Thighs, cubed
- 1/4 cup Ground Almonds
- 1 cup Camel Milk
- Fresh Cilantro, to finish
Method
Instructions
- Melt the ghee and sauté the onion until golden, about 8 minutes.
- Add garlic, ginger, garam masala, and turmeric, and toast 30 seconds.
- Add the chicken and cook until sealed, about 5 minutes.
- Stir in the ground almonds, cover, and simmer over low heat 15 to 18 minutes until the chicken is cooked through.
- Remove from direct heat, stir in the camel milk, warm gently, and finish with cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
