All the way from Chong Pang Food Centre is my Brunch of curry chicken, stewed mushrooms and omelette. The chicken drumstick having cooked in the spices and coconut milk, had absorbed all the flavours is tender to the bite.
Brunch is a takeaway box of Vegetarian Rice (斋饭) from the nearby coffee shop. Starting with my favourite curry mock mutton & potato, bitter gourd & carrot omelette and creamy sweet mock pork ribs that is still “pink” inside. :D The “bone” you see is a shaved stick of sugarcane.
Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!
Ingredients
♡ 1/4 cup olive or coconut oil
♡ 1 large onion, diced
♡ 4 cloves garlic, minced
♡ 1 tsp ginger paste
♡ 1 small tomato, diced (optional)
♡ 3/4 cup greek yogurt
♡ Bay leaf
♡ 1 tsp ground cumin
♡ 1/4 tsp ground coriander
♡ 1/4 tsp ground cardamon
♡ 1/8 tsp black pepper
♡ 1/8 tsp ground cloves
♡ 1/8 tsp ground cinnamon
♡ 1/2 tsp chili powder
♡ 1/2 tsp turmeric
♡ 1/2 tsp paprika
♡ 1 tsp garam masala
♡ salt, to taste
♡ 1/2 cup carrots, diced
♡ 1 cup potatoes, diced
♡ 1 large zucchini, sliced
♡ Paneer or tofu
♡ 1/2 cup to 3/4 cup water
♡ Cilantro to top
Inatructions
☆ Heat oil in large pan at medium heat. Add onions and stir
☆ Heat onions until almost translucent, then add garlic and ginger paste
☆ Once all items from pan are cooked, transfer them to a food processor or blender
☆ Add tomato and yogurt to the food processor and blend until smooth
☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer
☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes
☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.