Saturday, 20 February 2010

Comforting Chicken Korma

This recipe is based on a recipe I read on the label of a jar of Tesco's Mild Curry Powder. Theirs is for four portions, but I only ever make two. Now, as most of you are Single, I will let you decide whether to cut my recipe in half to make one serving for yourselves, or to make the whole thing and save half as super-yummy Indian leftovers.

Comforting Chicken Korma

1 tsp butter or vegetable oil (don't halve this)
1 medium onion, diced
2 chicken breasts
2 Tbsp mild curry powder
70 mL single/table cream
2 Tbsp natural yogurt
50 mL chicken stock (I use a fraction of a stock cube in 50 mL hot water)
1 tsp tomato paste
10 g (or to taste) creamed coconut
2 Tbsp toasted almonds (optional)

1. Heat up ye oil or butter in a pan.

2. Fry the onions over a medium heat for ten minutes, at least until soft and yellow.

3. Add the chicken and cook for a further five minutes. I flip the pieces over at the 3 minute mark.

4. Add the curry powder and continue cooking for 2 minutes. It won't burn; don't panic.

5. Add cream, yogurt, stock, paste and creamed coconut. If you don't have creamed coconut, add 10g dried coconut. It makes the dish a little less rich.

6. Bring it to a boil, and then turn the heat down to simmer. Put a lid on the pan and simmer gently for 20 minutes.

7. Prepare some basmati rice now. The korma is also excellent with naan bread. I am starting to get hungry just thinking about it. Mmmm!

8. Sprinkle the korma with toasted almonds and serve with rice and/or naan and wilted spinach. YUM!

Not for Fridays in Lent!

If there are any Goans reading this, they might be a bit indignant since this mild korma is not a Goan dish. Goan food is firey! It is much too firey for me. But I want to acknowledge beautiful Goa because it has a big Roman Catholic community. I've met many wonderful Goans and Goan-Canadians in Catholic circles in Canada. I would love to visit Goa one day.

Update: This Single woman had an amazing Valentine's Day full of love. Woot! That's what I'm talkin' about!


theobromophile said...

To make this into a vegetarian/suitable for Lent dish:

Substitute chicken for chickpeas, lentils, or, if you can find it, paneer.

Towards the end of cooking, you can make the dish more interesting by adding vegetables; bell peppers, eggplant, and zucchini all work well.

Substitute vegetable stock for chicken stock.

Catholic Bibliophagist said...

What is creamed coconut? A quick browse online indicates that the same name is used for two different products.

KimP said...

Seraphic, if you take requests, could you post more meatless recipes in honor of Lent? I find that I will be cooking for others on Fridays this Lent, and I want to show that meatless doesn't mean tasteless - and that Lent is fun! Well, not fun exactly, but a great way to share in fellowship with others observing Lent's practices.

KimP said...

P.S. If you know any more meatless soups, that would be fab!

Seraphic said...

Catholic Biblio, what I call creamed coconut (maybe it is coconut cream?) comes in plastic sachets in a box and you can find it in the "Ethnic Foods" section of the supermarket. I think mine comes from "Mr. Gouda" but I tossed the box recently, and I cannae mind, as they say around here.

KimP, I have a Moosewood cookbook and some veggie recipes written on old file cards, so eventually I will forage something suitably Lenten. Meanwhile, allow me to introduce you to a fantastic blog called "The Pious Sodality of Church Ladies". The Ladies have dozens of recipes suitable for Lenten Fridays and Lent-as-a-whole, for those who are keeping an entirely meat-free Lent, like Granny, Nonna, Oma and Ava used to do.

leonine said...

The carrot soup in Moosewood is FAB. (Sub veggie stock or plain water for the chicken stock...)

KimP said...

Thanks for the link, Seraphic! I'm enjoying it, but it makes me hungry!