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Going Indian IV


Hello! I invite you to go Indian again, with a delicious korma, chicken korma. I must say chicken is not the best of meat but it is light and if freshly cooked, delicious. All kinds of meat are good as long as they are eaten with moderation. I found out that myself, long time ago, when exaggerating with meat, I felt so sick, I hated the sight of it for weeks. When I think than mom was not even cooking it, I was on a summer camp in high-school and everyday, almost three times a day I ate meat in sausages, salami, grilled or cooked. Well, when it is too much, it is too much. I don’t want to be boring or get bored, although sometimes, both happen, at the same time. It is just a passing moment. 🙂 Continue reading, please. 😉 Or not.

Before I get to the actual recipe, I would like to recommend something. I just don’t know how to introduce it. It goes well with chicken korma, an Indian and so Asian food, and “The Arabian Nights: Tales from a Thousand and One Nights”. I started reading it and got immersed into a very different world, beautiful and unique, quite like Indian food. They both come from Asia, in the books there are several references and stories about India so, yes, it goes well. Like a good wine, imho. I so amazed by this book that I started reading it after so many years. When I was a child I read a few stories, and now, getting some volumes of it (I don’t have them all, and what I read is really from a 1987 Romanian edition) I love it. Read it yourself and I think you would love it too.

Back to food, that is an important part of the Tales, here it comes chicken korma, with a home made korma. I got the recipe from “Cookshelf Chicken” by Tom Bridge, looong time ago.

Chicken Korma

Serves 4-6 

Ingredients:

  • 750 g (1 lb/ 10 oz) chicken meat, cut into cubes
  • 300 ml (1/2 pint / 1 1/4 cups) double (heavy) cream
  • 1/2 tsp garam masala

Korma Paste:

  • 2 garlic cloves
  • 2.5 cm (1 inch) fresh ginger root, coarsely chopped
  • 50 g (1 3/4 oz / 1/3 cup) blanched almonds
  • 6 tbsp chicken stock
  • 1 tsp ground cardamom
  • 4 cloves, crushed
  • 1 tsp cinnamon
  • 2 large onions, chopped
  • 1 tsp coriander seeds
  • 2 tsp ground cumin seeds
  • pinch cayenne
  • 6 tbsp olive oil
  • salt and pepper
  • coriander, to garnish

Method:

  • Place all the ingredients for the korma paste into a blender or food processor and blend together until a very smooth paste is formed.
  • Place the cubes of chicken in a bowl and pour over the korma paste. Stir to coat the chicken completely with the paste. Cover and chill in the refrigerator for 3 hours to allow the flavours to permeate the chicken.
  • Simmer the meat in a large saucepan for 25 minutes, adding a little chicken stock if the mixture becomes too dry.
  • Add the double cream and garam masala to the pan and simmer for a further 15 minutes. Allow the korma to stand for 10 minutes before serving. Garnish the chicken korma with fresh coriander and serve with basmati rice.

Bon appetite!

 

Pui, pui, pui


Ieri am gatit. Dupa luni intregi de pauza, am gatit, adica a fost ceva serios, nu o omleta sau vreo salata. Nu ma laud dar asa un eveniment trebuie mentionat. Macar pentru mine, sa stiu cand mai fac asta. Ador sa gatesc dar doar cand vreau eu si doar ce vreau eu. Asa imi place sa spun dar realitatea nu sta chiar asa. Pofta mai vine si mancand si am gatit si cand nu am avut chef sau nu am vrut iar apoi am descoperit ca era chiar placut. In viata facem cu totii asta pentru ca pur si simplu sunt situatii cand nu avem de ales. Oricat ne-am codi, ne-am ascunde, tot facem ce nu vrem. Dar in acelasi timp, facem tot ce putem ca sa nu ajungem prea des in astfel de situatii. Din experienta mea “vasta” stiu ca totusi din experiente invatam. Am invatat sa accept unele lucruri pe care nu le pot schimba pentru ca e mai bine asa. Nu pot schimba faptul ca voi imbatrani. (La partea cu batranetea imi place sa ma amuz de mine si sa spun ca eu la 80 de ani voi arata ca acum, so watch out!) Nu pot schimba oamenii, chiar mi se o prostie sa incerc asa ceva. Pot cel mult influenta dar pana la urma tot mai bine e cand fiecare e unic si frumos in unicitatea sa si se implineste pe sine, traind. Ma plec in fata frumusetii vietii. Redevin umila. Apropo de asta, recitind foaaaarte rar unele posturi vechi, stau si ma minunez de mine, pentru ca mi se par cam “infumurate”. Dar nu le schimb. Asa am simtit eu atunci cand le-am scris si le iubesc si le accept. Sunt ale mele.

Probabil ca dupa o vreme si postul asta mi se va parea nu stiu cum. De asta nu prea recitesc eu ce scriu, pentru ca de multe ori as schimba tot. Ca sa nu mai gandesc prea mult, pentru ca imi dau seama pe propria piele ca “somnul ratiunii naste monstri”, prefer sa nu citesc. E asa simplu! Stiu ce ma deranjeaza si atunci de ce sa ma stresez aiurea? Am alte probleme mai importante. Ca, de exemplu, sa scriu pe blog din cand in cand. E usor sa spun ca nu ma stresez dar practica ma omoara. La fel si la bucatarie. Practica lipseste cu desavarsire aproape. Am mare noroc ca am parte de multa intelegere si nu sunt obligata sa gatesc zilnic. Asa, din cand in cand, imi face imensa placere. Mai ales acum ca am bucatarie noua. Si ca sa o inaugurez si pentru a marca si Festivalul culturii indiene care a avut loc in perioada 20-23 iunie 2013 (asta pentru ca imi era foarte, foarte dor de mancare indiana) am gatit un curry de pui. De mult vroiam sa gatesc un curry si m-am legat de festival, de bucataria noua si voilà, motiv de gatit. Ca de obicei, l-am facut cam piperat pentru anumite gusturi, dar insuficient de piperat pentru gustul meu, care e excelent. Si m-am ales si cu nasul desfundat, si cu intestinul curat. Ce mai, numai avantaje! Din pacate, mama nu a fost de acord cu mine. Dar tot i-a placut. Deci, feed-back excelent. Asa m-am bucurat ca i-a placut, cea mai frumoasa si sincera forma de apreciere e farfuria goala, in cazul bucataresei, adica subsemnata. In cazul oamenilor, faptele si tot asa. Nu zic ca vorbele nu mi-au mangaiat orgoliul, dar combinatia ideala e de fapte si vorbe. Adica in cazul acesta, farfuria goala si vai, ce bine ai gatit, ce mi-a placut, mai vreau, etc. Si nu, nu vreau sa aud: “dar maine ce mancam?” : ))

Reteta de curry am postat aici, pe blog. Azi vreau sa scriu despre o alta mancare indiana foarte cunoscuta: pui Korma. Reteta am cules-o din cartea lui Tom Bridges, “Cookshelf Chiken”, carte  la care m-am dus de multe ori pentru o reteta de pui. Reteta a fost si gatita candva, acum multi ani. Ce sa fac daca imi plac amintirile? Uite, din amintirile mele, si evident cu foaia in fata, scriu acum reteta ca cine stie, poate vrei si tu sa o incerci. Tot candva si apoi sa vorbesti de ea din amintire. Uite acum cu ce ai de a face:

Pui Korma

4-6 portii

Ingrediente:

  • 750 g piept pui, taiat cuburi
  • 300 ml  (1 1/4 cana) smantana grasa
  • 1/2 lingurita garam masala (amestec de mirodenii indiene, pe care daca doresti, il poti prepara si in casa )

Sosul Korma:

  • 2 catei de usturoi
  • 2,5 cm ghimbir proaspat, tocat
  • 50 g (1/3 cana) migdale
  • 6 linguri supa de pui, strecurata
  • 1 lingurita  cardomom pisat
  • 4 cuisoare, zdrobite
  • 1 lingurita scortisoara
  • 2 cepe mari, tocate
  • 1 lingurita seminte coriandru
  • 2 lingurite seminte zdrobite de chimion
  • un varf de cutit de ardei iute
  • 6 linguri ulei masline
  • sare
  • piper
  • coriandru proaspat pentru decorat

Preparare:

  • Pune toate ingredientele pentru sosul korma intr-un blender sau mixer si amesteca-le bine pana se omogenizeaza foarte bine.
  • Pune cuburile de carne de pui intr-un bol si toarna peste ele sosul korma. Amesteca iar foarte bine apoi acopera bolul si pune-l la frigider 3 ore sa se marineze bine.
  • Pune o tigaie mare pe foc si prajeste carnea cca 25 de minute la foc mic, adaugand din cand in cand supa de pui, sa nu se usuce prea tare.
  • Toarna acum smantana aceea grasa, grasa si garam masala in tigaie si mai lasa la foc mic inca cca 15 minute. Cu permisiunea ta, korma va mai sta inca cca 10 minute, dar nu pe foc de data asta sa se aseze bine si sa se infuzeze cu toate aromele.
  • Orneaza cu cateva fire coriandru proaspat si serveste cu orezul meu basmati preferat.

Pofta buna! :*

A fost odata in India


Am tot vorbit recent de mancarea indiana si tare mi-e pofta de o portie. Mi-aduc aminte cu placere cand am gatit pentru prima data asa ceva si eram extrem de incantata. Doar ca acum I am not in the mood for cooking. Vreau doar sa mananc mancare indiana. Sa ma duc undeva, la un restaurant si sa imi serveasca ospatarul o farfurie aburinda si parfumata, acompaniata de orez basmati si paine indiana. Vreau asta ffff tare. Sa fie neaparat hot. Cat mai hot, sa imi ia gura foc si sa simt pana in stomac toata fierbinteala. De placere. Sa ma umple si sa imi ia gandurile de la orice altceva. Sa imi curete stomacul apoi.  Ador mancarea asta foarte condimentata si parfumata. Si da, as imparti-o cu cineva care stiu ca ar manca, de dragul meu, fara ca neaparat sa ii placa asa ceva. Macar ar gusta si probabil ca ar prefera painea si orezul mai mult decat mancarea propriu-zisa. Dar s-ar putea sa ii si placa. Cu ocazia asta incearca ceva nou si poate descopera ca e chiar buna reteta aceasta. Never say never. :* Mai ales ca  mancare indiana se mananca cu mana si dintr-o singura farfurie. Acum chiar ai imparti cu mine, nu ca nu ai fi facut si daca nu se manca asa. Faceam sa se manance asa orice mancare. :* Ca sa stii, reteta am cules-o dintr-o carte minunata, “Golden India – Indian Recipes”, carte pe care mi-as dori sa o am in biblioteca personala. Iata despre ce tot scriu aici:

Champ Masala

Cotlete marinate de miel

4-6 portii

Timp preparare: 30 minute

Timp de gatit: 1 1/4 ore

Ingrediente:

  • 1 kg cotlete miel
  • 12 migdale
  • 1 lingurita zahar brun (sau orice alta culoare, daca tot ai, de preferat totusi sa nu il mai folosesti deloc)
  • 2 2/3 linguri unt sau ulei
  • 1/2 lingurita seminte nucsoara (cardamom)
  • 1 lingurita piper rosu (cayenne)
  • 2-3 cuisoare, intregi (pentru ca nu mentioneaza garlic cloves, presupun ca e vorba de cuisoare, acum tu decizi)
  • 2 lingurite coriandru proaspat, tocat
  • 1 lingura seminte chimion
  • 2 lingurite pasta de usturoi
  • 2 lingurite ghimbir tocat marunt
  • 2 ardei iuti, verzi sau rosii (tu ce culoare preferi?), curatati de samanta si feliati
  • cateva fire de sofran, dizolvate intr-o lingurita de lapte (optional)
  • 2 cepe medii, tocate marunt
  • sare
  • 2 lingurite seminte susan
  • 3/4 (175 ml) cana iaurt (repet: cel mai gras, de preferat cel grecesc)

Preparare:

  • Intr-un tocator de legume sau blender amesteca semintele de chimion, ghimbirul, pasta de usturoi, semintele de cardamom, cuisoarele, migdalele, semintele de susan, piperul rosu, zaharul si 2 linguri de iaurt. Daca cumva pasta e prea uscata, mai adauga iaurt. Pune apoi aceasta marinata deoparte. Avem acum pasta masala home-made.  
  • Topeste untul sau incalzeste uleiul intr–un wok sau o tigaie mare. Pune ceapa si las-o la prajit pana se rumeneste usor. Adauga pasta masala si amesteca cca 5 minute. Mai pune cate o lingura de apa din timp in timp daca cumva continutul e prea uscat.
  • Introdu in tigaie cotletele de miel si prajeste-le cca 10 minute la foc mediu, intorcandu-le des.
  • Amesteca restul de iaurt cu sofranul, varsa-l peste miel si amesteca bine. Lasa sa dea in clocot apoi redu focul  la minim pentru 30 minute.
  • Incalzeste cuptorul la 150°C, 300°F.
  • Pune tot continutul tigaii intr-o tava si lasa la cuptor pentru cel putin 25 de minute.
  • Scoate din cuptor, orneaza cu coriandru tocat. Serveste imediat cu paine indiana (naan sau Rotis) si orez basmati (cel mai bun orez dupa parerea mea este cel comercializat de firma Tilda si stiu ca il gasesc in Marea Britanie.)

Pofta buna!

Going Indian III


When is hot outside, try this. If you are not living in a hot climate as Indians are, try this in cold weather and it will make you hot. And my guess is you will ask for more. It is a delicious recipe. So delicious that I tried it just once. Hahaha. I should try it several times as I like lamb and this is indeed something special. I have a déjà vu writing this. I also like the way it is constructed with all those ingredients, some of them rare and precious and full of flavour. What an exquisite aroma it spreads ! It whispers: come and taste me! And of course you come… Sit down at the table and enjoy it with naan bread (I miss naan bread sooo much) or basmati rice (Tilda brand – the best). I must cook this again but first I need to go to London to get some ingredients that are hard to find here. London, wait for me! I will have my list, it helps remembering all I need and of course money. So, let’s see what I need, apart from love and understanding and tenderness. And a beautiful and large kitchen where I will be the queen 😉 . I need … to add that the recipe is taken from a wonderful book, “Golden India – Indian Recipes” and the recipes is

Champ Masala

Lamb Chops in Spicy Marinade

Serves 4-6

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes

And the ingredients are:

  • 1 kg lamb chops 
  • 12 almonds, blanched
  • 1 tsp brown sugar
  • 2 2/3 tbsp (40 ml) butter or oil
  • 1/2 tsp cardamom seeds
  • 1 tsp cayenne pepper
  • 2-3 cloves, whole
  • 2 tsp coriander leaves, chopped
  • 1 tbsp cumin seeds
  • 2 tsp garlic paste
  • 2 tsp ginger, chopped finely
  • 2 red or green chillies, deseeded and sliced
  • a few strands of saffron, dissolved in 1 tsp milk (optional)
  • 2 onions, medium size, chopped
  • salt to taste
  • 2 tsp sesame seeds (til)
  • 3/4 cup yoghurt (I always go with my fav, the greek full fat one)

Method:

  • Blend cumin seeds, ginger, garlic paste, cardamom seeds, cloves, almonds, sesame seeds, cayenne pepper, sugar and 2 tbsp yoghurt to a purée, adding more yoghurt if the mixture is dry. Pour mixture into a bowl and set aside. You have now a masala paste.
  • Melt butter/ oil in a large kadhai (wok) or pan. Add onions and fry till golden brown. Stir in the masala paste and fry for 5 minutes stirring constantly. Add a spoonful water at a time if the mixture becomes too dry. Add the lamb chops and fry 10 minutes on medium heat, turning chops frequently.
  • Beat the remaining yoghurt and saffron together, pour it into the lamb and mix well. Bring to a boil the reduce heat to very low, simmer for 1/2 hour.
  • Preheat oven to 150˚C/ 300˚F.
  • Transfer chops into a casserole and put into the oven to cook for at least 25 minutes. After that you have a taste of India. 🙂

Bon appetite!

 

Chicken Badam Pasanda


Have you eaten this food? If not, you either don’t like Indian food, and you lose nothing or you do and lose one of the tastiest chicken recipes you have ever eaten in your life. I know you may not agree with me here, this is only my humble opinion. 🙂

I started writing about Indian recipes for the moment and I thought of some that are worth knowing about. Chicken Badam Pasanda is one of them. I have it from the cookbook “Golden India – Indian Recipes” 1996. I was told that this book has the recipes closer to the original in their native land. I guess that most of the time, the international recipes in cookbooks are adapted to reach more people. And probably, the tastes differ. Not much, but there is a difference.

But no food is worth anything unless you share it with someone. I saw yesterday “Woman on top” and I thought that she was right: “the last and most important ingredient is to share it with someone you love.” All this talk about food and recipes, tastes and flavours, they are just bed-times stories. 🙂 I let you try this wonderfully tasty dish and share it. Share it with all your heart. Sharing is the magic ingredient.

Chicken Badam Pasanda

Chicken steaks in an almond flavoured sauce

Serves 4-5

Preparation time: 2 1/2 hours

Cooking time: 30 minutes

Ingredients:

  • 10 pcs chicken breasts (medium size), cleaned, flattened
  • 50 g (1/2 cup) almonds, blanched and sliced
  • 340 ml (1 3/4 cups) chicken stock
  • 8 – 10 cloves
  • 4 tsp coriander, chopped (optional)
  • 1 tbsp corn flour (or plain flour if you don’t have corn flour)
  • 3 tbsp garlic paste
  • 3 tbsp ginger paste
  • 5-6 green cardamoms
  • 210 ml (1 1/4 cup) oil
  • 2 onions (medium-sized), finely chopped
  • 1 g saffron, dissolved in 1 tsp milk
  • salt to taste
  • 1 tsp white pepper powder
  • 1 cup yoghurt

Method:

  • Keep aside 6-7 blanched almonds. Grind the rest into a paste and keep aside.
  • Rub ginger and garlic paste into the steaks. Whisk yoghurt and salt together in a bowl and coat the chicken pieces evenly with it. Keep aside for 2 hours. It smells so cover the bowl with plastic foil. I would try to do this in the evening and keep everything for the next day or early in the morning. That way, the chicken breasts marinade better. But you do as you like.
  • Heat oil in a pan and fry the steaks till almost done. Remove and keep aside. At this time they smell like heaven. Try not to eat them yet. The best is yet to come.
  • In the same oil, sauté onions, cardamoms and cloves. Stir in the almond paste, fry a while, then add white pepper powder, chicken stock and flour. Cook till the gravy is rich, smooth and thick.
  • Remove from fire, strain the sauce to remove whole spices and reheat.
  • Add the steaks to the gravy and let it simmer for 10 minutes or until the chicken is tender. Add dissolved saffron.
  • To serve, garnish with sliced almonds and chopped coriander (optional). Serve hot, accompanied by Naan or Parantha bread. I have it eaten Naan bread, it is soo delicious, but if you don’t have it (it is not yet in Romanian supermarkets) go with Basmati rice. You can never be wrong with this one. Just mix it after boiling, with butter.

Bon appetite!

Going Indian II


:)). Mi-a placut atat de mult sa povestesc despre curry ca nu ma pot abtine sa nu scriu despre o alta reteta indiana extraordinar de gustoasa. O singura data am realizat-o dar si acum ma gandesc la ea cat de buna a iesit si ce mult ne-a placut. Am mancat atunci unul din cei mai gustosi piepti de pui din viata mea. Nu stiu de la ce, dar ma gandesc ca marinarea lor in niste minunatii de mirodeiii si iaurt i-a facut atat de buuni si de moi, efectiv te lingeai pe degete. Asa mi-ar placea sa ii ma fac , poate candva, undeva.

Reteta asta e specific indiana dar atat de buna. Ingredientele sunt destul de inaccesibile iar unul nu se gaseste de loc dar in rest se poate face mancarea. Merita, macar o data. Este delicioasa. Si are si un nume haios, parca s-ar juca copiii cu cuvintele. Poate inseamna ceva dar ce mai conteaza. Poate inseamna ce e scris sub titlul ei in engleza. Da, si reteta asta e dintr-o carte de bucate in engleza “Golden India – Indian Recipes 1996”  si din ce mi s-a spus, cartea asta are retetele mai aproape de original decat multe altele. De ce? Pentru ca se pare ca multe carti de bucate le adapteaza pentru a fi accesibile si mai aproape de gusturile europene. Daca este sau nu asa, prove me wrong!

Ca de obicei, sa nu uit sa adaug, ca orice mancare orientala care se respecta, ca se consuma cu orezul cel mai bun din lume, orezul basmati. Ca sa il faci cu adevarat delicios, dupa ce il fierbi conform instructiunilor de pe punga, amesteca-l nu cu ulei ci cu unt. Nici nu ai idee cat de bun iese si ce incantator miroase. Pune mult unt si il mananci cu nasul si cu ochii. Asta ca side dish. Ca fel principal, treci la distractie in bucatarie.

Pui Badam Pasanda

Pui cu sauce aromat de migdale

4-5 portii

Timp preparare: 2 1/2 ore

Timp de gatit: 30 minute

Ingrediente:

  • 10 bucati piept de pui, marime medie, dezosati, fara piele si batuti
  • 50 g (1/2 cana) de migdale feliate
  • 340 ml (1 1/3 cana) supa de pui
  • 8-10 cuisoare
  • 20 g/  4 tsp coriandru tocat (optional)
  • 15 g/ (1 lingura) amidon sau faina de grau daca nu ai amidon
  • 3 linguri pasta de usturoi
  • 3 linguri pasta de ghimbir
  • 5-6 nucsoare verzi (hm, nu am vazut pe aici, sorry)
  • 1 1/4 cana ulei
  • 2 cepe medii, tocate marunt
  • 1 g de sofran, dizolvat intr-o lingurita de lapte (ce culoare frumoasa o sa se faca, e splendida)
  • sare
  • 1 lingurita de piper alb
  • 1 cana de iaurt (asta e un ingredient minune, fragezeste extraordinar, dar alege unul gras, e mai bun)

Preparare:

  • Pune deoparte 6-7 mgidale iar restul piseaza-le pana le faci pulbere si pune-le deoparte. Eu le-as pune in robot sa le faca repede.
  • Unge pieptii de pui cu toate minunatiile: pasta de usturoi, pasta de ghimbir. Amesteca intr-un bol iaurtul cu putina sare si  pune inauntru pieptii sa se acopere pe toata suprafata, apoi lasa-i la marinat vreo 2 ore la frigider. Pentru a nu mirosi prea puternic, acopera bolul cu folie transparenta.
  • Incalzaste uleiul intr-o tigaie si prajeste apoi puiul pana este aproape facut. Scoate-l si lasa-l intr-o parte sa se odihneasca. Saracutul, e plin de arome acum dar nu te infige in el. Inca. The best is yet to come.
  • In acelasi ulei, prajeste usor ceapa, nucsoarele verzi si cuisoarele. Pune si praful de migdale, mai prajeste putin apoi adauga piperul alb, supa de pui si amidonul. Lasa pe foc pana cand sosul se ingroasa.
  • Scoate de pe foc minunatia, strecoara totul printr-o sita si reincalzeste.
  • Adauga in acest sos delicios pieptii de pui si lasa-i la foc mic cca 10 minute sau pana cand puiul este moale. Adauga sofranul dizolvat.
  • Ca metoda de servire,adauga deasupra  felii de migdale si coriandru proaspat tocat (optional). Serveste fierbinte cu paine Naan sau Parantha. Sus am spus ca il servesti cu orez basmati, pentru ca in Romania inca nu am vazut painea indiana. Si ce delicioasa este si asta, incalzita in cuptor si apoi cu putin unt pe ea. Te lingi pe degete , nu alta. Dar pana atunci, orezul e perfect.

Pofta buna!

Mi-am adus aminte de painea indiana ca tot am scris despre ea si trebuie s-o laud si pe ea putin. Este prea buna. As manca-o si goala, doar unsa cu unt, atat de mult imi place. Am avut o incercare nereusita acasa pentru ca faina nu a fost buna, mi-au lipsit si seminte de ceapa ca sa ii dea gustul specific, in fine, chiar nu mi-a iesit deloc. Dar nu imi pare rau. E atat de buna in comert. Cand va aparea si la noi, va avea acelasi succes ca lipiile. Sunt sigura.

Chicken curry


I know. You know. Curry is one of the tastier dishes I have ever eaten. I hadn’t heard about Indian food until I went to London. There I discovered the international cuisine.  And the tastes behind it. I can’t believe how lucky I am.

I have many favorite recipes and one among them is curry. Any curry. I have cooked and eaten fish, chicken, lamb curry and other Indian recipes that are absolutely delicious. I am only sorry that in Romania I can’t cook them all. For some dishes there are absolutely no spices here and there is no way I can replace them. If I do that it will be no longer an Indian recipe. Too bad. My wish is to make accessible the recipes for those who love cooking in Romania. I know that sometimes is impossible or let’s say it is impossible for the moment. I hope for the best. 🙂

For today I have mixed two curry recipes I have, to try to make an easy one. The taste of India remains. 🙂 So

Chicken curry

Ingredients:

  • 350 g skinless chicken breasts, cut into 2-5 cm (1 in) pieces (or you can try with 2 chicken breasts)
  • 30 g butter (or more for more chicken)
  • 2 packets of curry powder (this is how you find it here and I have to say I am not at all satisfied about its quality, or about 2 tbsp of really good curry powder)
  • 1 large (about 200 g) onion, sliced
  • 1 clove garlic, crushed
  • 1 tbsp chopped fresh lemon grass (you won’t find it in Romania, yet)
  • 1/2 tsp red chili flakes (for a spicier recipe, yummy ;))
  • 2 tsp chopped fresh coriander
  • 2 tsp lime juice (or lemon juice)
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric (again, not yet in Romania)
  • 1/2 tsp fish sauce (optional)
  • 1 tsp sugar
  • a pinch of pepper
  • 2 tsp plain flour
  • 300 ml chicken stock
  • 1 can coconut milk (you can make it by putting 75-100 g coconut in a bowl, pour over the 300 boiling water and leave to stand for 30 minutes. I have done this and I don’t like it. There is nothing as good as the coconut in the can or if you are reaaaaaaly lucky, the milk from a fresh coconut)

Method:

  • Heat butter in a pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper. You can buy the chicken meat ready cooked but you will never beat the taste and smell of a freshly buttered cooked meat.
  • Reheat the pan, add onion, garlic, lemon grass, chili, coriander, juice, seeds, turmeric and sauce, curry powder, pepper, cook , stirring, until the onion is soft. Stir in chicken, sugar and flour, then the stock and milk, stir over heat until mixture boils and thickens.
  • Serve with the best Indian rice: basmati rice.

Bon appetite!