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
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
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
- 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
- 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
- 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)
- 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.
Posted in Chicken, Dishes, English, F word, Indian
Tagged basmati rice, butter, chicken, chicken breasts, chicken curry, chicken curry recipe, chili flakes, coconut milk, coriander, cumin, curry, curry powder, fish sauce, flour, garlic, Indian food, indian recipe, lemon, lemon grass, lime, Naan, onion, pepper, stock, turmeric