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!
7 comments:
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.
What is creamed coconut? A quick browse online indicates that the same name is used for two different products.
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.
P.S. If you know any more meatless soups, that would be fab!
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. http://church-ladies.blogspot.com/
The carrot soup in Moosewood is FAB. (Sub veggie stock or plain water for the chicken stock...)
Thanks for the link, Seraphic! I'm enjoying it, but it makes me hungry!
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