NAVRATAN KORMA (VEGETABLE KORMA)

Ever had potatoes so good you wanna eat all day? Ladies and gents, this vegetable korma will have your senses all up in flames of flavor town! Oh yeah HAPPY NEW MONTH my loves! Its December, the last month of the year, what? How has time flown by so fast? Where did it go? I know am not the only one who feels like there is so much that you still want to do yet so little time to do it. Did you make any new year resolutions? How many did you manage to keep? These are the questions I find myself asking. Takes breath, okay moving on to better things like food! It is no lie that I love Indian food and so I just had to add one more before this year ends. This Veggie Korma is packed with lots of delicious flavor and spiciness. Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts – or sometimes both."Navratan" means nine gems, and it is common for the recipe to include nine different vegetables. If you like it hotter, add the spices, if you like it mild reduce the spices, however you choose to go this is a great meal to share with family as you decide on the holiday plans for Christmas. Don't forget my one year anniversary giveaway is still ongoing, let Christmas come early for you! Cheers to this holiday season!

MUTTON KORMA

When I made chicken korma I knew I had to try out another korma recipe, thus came mutton. Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat, traditionally using ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. Mutton curry is delicious served with plain rice, a salad, and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapati

CHICKEN KORMA

It's no lie that I love chicken, in all its form and glory, whether fried stewed or even baked, I could eat, eeeeat chicken all day 'er day! I had lamb korma at one time at the Radisson Blu Larder Restaurant in Nairobi and I knew I had got try out the recipe with chicken, hence today's delicious recipe was born...a few months later but oh, well, it's here!  Chicken Korma has so many varieties that you can decide to make it your own, if you love more heat then just add more spices and green chilies. I like my curries a little milder so I skipped the green chilies, which did not take away from the tastiness of the dish. I promise you the aroma that was coming out of my kitchen as I made this dish was just heavenly! This chicken Korma is nutty, creamy and oh so decadent that you can literally down a whole bowl all by yourself, without any accompaniment. Don't take my word for it, you simply must try this  chicken korma dish. Have it your way!