Most of my cooking at home is from Asia, being new years i thought i would do something nice. It's a traditional North Indian korma recipe, i served it with garlic and cashew rice which i will add to the recipe.
Chicken korma
ingredients:
2 tbsp oil (i add 1 tsp of cumin seeds and 2 cloves to infuse in the oil but not essential)
2 large chicken breast fillets cut into chunks
1 clove garlic finely chopped
1 white and 1 red onion chopped (i add the red as my own touch i like the addition but 1 large white will do instead)
1/2" grated ginger
1 green chili
1/2 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground white pepper
250g tinned chopped tomatoes
1/2 cup chicken stock
4 tbsp double cream
4 tbsp plain yoghurt
Heat the oil in a pan and fry the chicken, garlic, and onion until chicken is cooked through.
Add ginger, chili, chili powder, cinnamon, turmeric and white pepper bring to a medium heat. Mix the tomatoes and chicken stock in and simmer.
Stir in cream and yogurt, cook gently for about 5-10 minutes (I'm afraid i can't say times because look and taste determines it for me to know).
Garlic and Cashew Rice
ingredients:
2 cups basmati rice cooked
2 cloves crushed garlic
2 green chillies chopped
4 tbsp cashew nuts (i love these in this so end up putting more in)
2 tbsp oil
salt and pepper to taste
heat the oil in a pan
add garlic and chillies until the garlic is golden, add the cashew nuts and roast for 30-45 seconds
add the cooked rice, add salt and pepper to your taste.
That's it all its very simple to make and i really enjoy it, i enjoy this with fresh naan and homemade chutney but those things take time to make and a few attempts before i got them right. I might add more recipes as i go including the naans breads and chutneys but we will see what inspires me.
Chicken korma
ingredients:
2 tbsp oil (i add 1 tsp of cumin seeds and 2 cloves to infuse in the oil but not essential)
2 large chicken breast fillets cut into chunks
1 clove garlic finely chopped
1 white and 1 red onion chopped (i add the red as my own touch i like the addition but 1 large white will do instead)
1/2" grated ginger
1 green chili
1/2 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground white pepper
250g tinned chopped tomatoes
1/2 cup chicken stock
4 tbsp double cream
4 tbsp plain yoghurt
Heat the oil in a pan and fry the chicken, garlic, and onion until chicken is cooked through.
Add ginger, chili, chili powder, cinnamon, turmeric and white pepper bring to a medium heat. Mix the tomatoes and chicken stock in and simmer.
Stir in cream and yogurt, cook gently for about 5-10 minutes (I'm afraid i can't say times because look and taste determines it for me to know).
Garlic and Cashew Rice
ingredients:
2 cups basmati rice cooked
2 cloves crushed garlic
2 green chillies chopped
4 tbsp cashew nuts (i love these in this so end up putting more in)
2 tbsp oil
salt and pepper to taste
heat the oil in a pan
add garlic and chillies until the garlic is golden, add the cashew nuts and roast for 30-45 seconds
add the cooked rice, add salt and pepper to your taste.
That's it all its very simple to make and i really enjoy it, i enjoy this with fresh naan and homemade chutney but those things take time to make and a few attempts before i got them right. I might add more recipes as i go including the naans breads and chutneys but we will see what inspires me.
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