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
I am in the mood of writing today and have the spare time too, so I take advantage to put something here, something about food, as I haven’t done this for quite a while. I know that you don’t mind. 🙂 I just hope you haven’t lost faith of ever seeing a recipe here, after so much poetry and songs. Just you wait, mister! 😉
The recipe that follows is new to me, I have just found it in Marks & Spencer ‘Chicken. Simple and delicious easy-to-make recipes’ from 2005. In case you have the book, try the recipes, they seem nice and easy, if not, take a look in here. I have chosen this one because it has tarragon, which is a favourite spice of mine, so fragrant and in a way, cooling. If you try this out, let me know how you like it, I know I like it from the title. Also, I found this soup perfect for a cold day of autumn, when I would like to warm up, apart from that special one. 🙂
Chicken & Tarragon Soup
- 55 g (2 oz) unsalted butter (again, at least 80-82 % fat, please)
- 1 large onion, chopped
- 300 g (10 1/2 oz) cooked skinless chicken, shredded finely
- 600 ml (1 pint) chicken stock
- 1 tbsp chopped fresh tarragon (dried one goes well, if you don’t have fresh, but remember, dry spices are stronger in flavour so use 1 tsp of dried tarragon here)
- 150 ml (5 fl oz) double cream (don’t worry about the fat, you need it for the cold that comes, it won’t stay on your hips or elsewhere but it will be used to keep you warm)
- fresh tarragon leaves, to garnish (or a pinch of dried tarragon)
- deep-fried croutons, to serve
- Melt the butter in a large saucepan and fry the onion for 3 minutes.
- Add the chicken to the pan with 300 ml (1/2 pt) of the chicken stock.
- Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the remainder of the stock and season with salt and pepper to taste.
- Add the chopped tarragon, then transfer the soup to a warm tureen and stir in the cream.
- Serve in bowls garnished with fresh tarragon and croutons.
Posted in Chicken, Dishes, English, F word, Soups
Tagged chicken, chicken & tarragon soup, chicken & tarragon soup recipe, chicken and tarragon soup, chicken soup recipe, chicken stock, Chicken. Simple and delicious easy-to-make recipes, croutons, double cream, Marks & Spencer Chicken. Simple and delicious easy-to-make recipes, recipe with tarragon, soup, soup recipe, tarragon
I remember that I have made this recipe for the first and only time in London, when we were waiting for a guest. This chicken Veronique seemed tasty, exquisite and elegant for a party. And it proved it was. I found it in “Good Housekeeping All Colour Party Cookbook” 1992. I really love this recipe. It is fit for a king and I would eat it often. If you really want to make an impression on somebody, try this out for a romantic dinner or not. And prepare your nose and your tongue for an indulgence. Because you’re worth it!
- 50 g (2 oz) butter
- 1 tbsp chopped fresh tarragon (or 2 tsp dried tarragon)
- finely grated rind of 1 lemon
- 1 garlic clove, skinned and crushed
- 1,5 kg (3 lb) chicken
- 300 ml (1/2 pint) chicken stock (or water, but it won’t taste the same)
- 150 ml (1/4 pint) dry white wine
- 150 ml (5 fl oz) double cream
- 175 g (6 oz) green grapes, halved and seeded
- freshly ground pepper
- Soften the butter in a bowl with the tarragon, lemon rind, garlic and salt and pepper to taste. Put half the mixture in the cavity of the bird.
- Truss the chicken with the thread or fine string. Spread the remainder of the mixture over the outside of the bird (especially the legs), then stand on a rack in a roasting tin. Pour the chicken stock under the rack.
- Roast the chicken in the oven at 200°C/ 400°F, Gas Mark 6 for about 1 1/4 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Turn the bird and baste every 15 minutes or so during roasting.
- Carve the chicken into neat portions, then arrange on a warmed serving platter, cover and keep warm.
- Make the sauce. Blot off any excess fat from the roasting tin with absorbent kitchen paper, then place the tin on top of the cooker. Pour the wine, then boil to reduce to about half the original volume, stirring and scraping the tin to dislodge sediment.
- Stir in the cream and continue simmering and stirring until thick, smooth and glossy. Add the grapes and heat through, then taste and adjust seasoning.
- Pour a little of the sauce over the chicken, arranging the grapes as attractively as possible on each portion. Serve immediately, with the remaining sauce and grapes handed separately in a sauceboat, accompanied by crisply cooked mange-touts or French beans and a simple dish of plain boiled rice. Don’t forget about a chilled dry white wine. 🙂
Posted in Dishes, English, F word, French
Tagged chicken, chicken recipe, chicken stock, chicken Veronique, chicken veronique recipe, chicken with grapes, double cream, dry white wine, French cuisine, french recipe, Good Housekeeping - All Colour Party Cookbook, grapes, lemon rind, recipe with grapes, tarragon
For me, this recipe was a surprise the first time I saw it. I haven’t thought before of proper food with fruits. In my mind, fruits go with desserts, not other dishes. When I tasted this meal, I liked it. And I think you would agree if you are open to try. Plus, you can cook it ahead so if you want to eat it next day, all you have to do is to put the casserole in the preheated oven and this is it. Simple and easy. I have to say that I have found this recipe in Ann Ager’s book “Cooking in a hurry” edited in 1980 and I cooked it some years ago when I was in London. I would like to cook it again, someday. 🙂
Braised pork in orange sauce
Advanced preparation and cooking time: 45 min.
Preparation and cooking time on the day: 40 min.
- 2 medium onions, peeled and chopped
- 3 tbsp oil
- 500 g (1 1/4 lb) pork fillet, cubed seasoned flour
- 300 ml (1/2 pint) pure orange juice
- 150 ml (1/4 pint) chicken stock (or water if you don’t have stock)
- 225 g (8 oz) carrots, peeled and grated
- pinch of ground cinnamon
- freshly ground black pepper
- 2 oranges, peel and pith removed, cut into segments
- 150 ml (1/4 pint) double cream
- 2 tbsp chopped walnuts
- Fry the chopped onion in the oil for 3 minutes over low heat. Dust the cubed pork in seasoned flour and add to the onion. Cook over moderate heat until the meat is lightly browned on all sides.
- Gradually stir in the orange juice and chicken stock. Bring to the boil and add carrot, cinnamon, salt and pepper. Cover and simmer gently for 30 minutes.
- Stir in the orange segments, double cream and walnuts and allow to cool.
- Transfer to a casserole, cover and chill in the refrigerator overnight.
- On the day: cook in a covered casserole in a preheated oven at 180°C, 350°F, Gas Mark 4, for 40 minutes. In case you eat this immediately, skip the “chill overnight” step. And enjoy the flavours!
Posted in Dishes, English, F word, Pork
Tagged Ann Ager, Ann Ager Cooking in a hurry, braised pork, braised pork in orange sauce, braised pork in orange sauce recipe, carrot, chicken stock, cinnamon, Cooking in a Hurry, double cream, orange, orange juice, orange sauce, pork, pork fillet, pork recipe, walnut