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. 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 this recipe and any Indian and Asian food: “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 down 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.
- 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
- 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
- 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.
Posted in Chicken, Dishes, F word, Indian
Tagged almonds, cardamom, cayenne pepper, chicken korma, chicken korma recipe, chicken recipe, chicken stock, cinnamon, Cookshelf Chicken, coriander, cumin seeds, double cream, garam masala, garlic, Indian food, indian recipe, korma, tom bridge, tom bridge cookshelf chicken, traditional recipe
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 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:
Cotlete marinate de miel
Timp preparare: 30 minute
Timp de gatit: 1 1/4 ore
- 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
- 2 lingurite seminte susan
- 3/4 (175 ml) cana iaurt (repet: cel mai gras, de preferat cel grecesc)
- 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).
Posted in Dishes, F word, Indian, Lamb
Tagged ardei iute, cardamom, champ masala, chimion, coriandru, cotlet miel, cotlete marinate de miel, cuisoare, ghimbir, Golden India - Indian Recipes, iaurt grecesc, migdale, nucsoara, orez basmati, orez Tilda, piper rosu, reteta champ masala, reteta cotlete marinate de miel, reteta cotlete miel, reteta indiana, reteta traditionala, retete cotlete marinate, sofran, susan
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. 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
Lamb Chops in Spicy Marinade
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)
- 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. 🙂
Posted in Dishes, F word, Indian, Lamb
Tagged almonds, basmati rice, butter, cardamom, cayenne pepper, champ masala, champ masala recipe, chillies, cloves, coriander, cumin, ginger, Golden India - Indian Recipes, indian recipe, lamb, lamb chops, lamb chops in spicy marinade, lamb chops in spicy marinade recipe, Naan bread, saffron, sesame, spicy marinade, traditional recipe, yoghurt
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
Preparation time: 2 1/2 hours
Cooking time: 30 minutes
- 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
- 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 go with basmati rice. You can never be wrong with this one. Just mix it after boiling, with butter or not.
Posted in Chicken, Dishes, English, F word, Indian
Tagged almond, almond flavoured sauce, basmati rice, cardamom, chicken, Chicken Badam Pasanda, chicken badam pasanda recipe, chicken breasts, chicken steakes, chicken steakes in an almond flavoured sauce, clove, coriander, corn flour, garlic paste, ginger paste, Indian food, indian recipe, Naan bread, onion, Parantha bread, saffron, sauce, stock, yoghurt