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I feel like korma tonight...
Feb. 10th, 2011 07:42 amChicken Korma, Jamie Oliver style:
This is what I made for dinner tonight, with some minor variations to accomodate sensitive tummies. It turned out quite nicely. Here is the link to the original recipe, and my version is below:
www.jamieoliver.com/forum/viewtopic.php
Ingredients:
2 pounds chicken breast, cut into bite-sized chunks
1 tablespoon of powdered ginger
1 tablespoon powdered garlic
200g plain yogurt
a few dashes of Tabasco sauce (I used the milder jalapeno version)
1 tablespoon onion powder
1.5 tbsp butter
1.5 tbsp ground coriander
Pinch of ground black pepper
1.5 tsp turmeric
1.5 tsp garam masala
14 ounce can coconut milk
2 - 3 large potatoes, cut into bite-size pieces (or about a third of a head of fresh cauliflower, cut into florets)
4 large carrots, cut into bite-sized pieces
salt, to taste
1/4 cup cashew butter
water
2 - 3 teaspoons lemon juice
1/4 cup (approximate, to taste) fresh or bottled/canned coconut water or unsweetened coconut cream (optional)
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinate for 12 hours or in the fridge overnight. (I only marinated it for about 15 - 20 minutes, but will try marinating it overnight next time.)
3. Heat the butter in a pan.
4. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
5. Add the chicken and the marinade and continue to stir fry for another 10-minutes. Stir in the onion powder & hot sauce.
6. Add the coconut milk. Stir in the ground almonds or cashew/almond butter and some salt. Add the potatoes & carrots. Add enough water to just barely cover the chicken & vegetables.
7. Reduce heat to low, cover the pan and simmer until the vegetables are tender (about 30 minutes), stirring occasionally.
8. Remove from heat, add lemon juice, coconut water or coconut cream, and salt to taste. Mix well. Serve over rice (I cook the rice with saffron, butter & salt.)
This should feed four hungry people with a serving or two remaining for leftovers.
KEEWERD
This is what I made for dinner tonight, with some minor variations to accomodate sensitive tummies. It turned out quite nicely. Here is the link to the original recipe, and my version is below:
www.jamieoliver.com/forum/viewtopic.php
Ingredients:
2 pounds chicken breast, cut into bite-sized chunks
1 tablespoon of powdered ginger
1 tablespoon powdered garlic
200g plain yogurt
a few dashes of Tabasco sauce (I used the milder jalapeno version)
1 tablespoon onion powder
1.5 tbsp butter
1.5 tbsp ground coriander
Pinch of ground black pepper
1.5 tsp turmeric
1.5 tsp garam masala
14 ounce can coconut milk
2 - 3 large potatoes, cut into bite-size pieces (or about a third of a head of fresh cauliflower, cut into florets)
4 large carrots, cut into bite-sized pieces
salt, to taste
1/4 cup cashew butter
water
2 - 3 teaspoons lemon juice
1/4 cup (approximate, to taste) fresh or bottled/canned coconut water or unsweetened coconut cream (optional)
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinate for 12 hours or in the fridge overnight. (I only marinated it for about 15 - 20 minutes, but will try marinating it overnight next time.)
3. Heat the butter in a pan.
4. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
5. Add the chicken and the marinade and continue to stir fry for another 10-minutes. Stir in the onion powder & hot sauce.
6. Add the coconut milk. Stir in the ground almonds or cashew/almond butter and some salt. Add the potatoes & carrots. Add enough water to just barely cover the chicken & vegetables.
7. Reduce heat to low, cover the pan and simmer until the vegetables are tender (about 30 minutes), stirring occasionally.
8. Remove from heat, add lemon juice, coconut water or coconut cream, and salt to taste. Mix well. Serve over rice (I cook the rice with saffron, butter & salt.)
This should feed four hungry people with a serving or two remaining for leftovers.
KEEWERD
