Blimey, it has been a busy week. Blogging has had to slip down the list of priorities. Family members and several friends foolishly signed themselves up four months ago to take part in the local am-dram performance of Aladdin and this week is the week of the performances. So out of a sense of comradeship I foolishly signed up to help with doing the stage make-up. This has been good fun and a lot of trial and error (poor old Widow Twanky) but it has meant snatched meals and quite a bit of forethought has been needed to make sure that the children and my husband haven’t felt neglected in the evening meal department.
Last night I prepared this Chicken Korma, it is an adaptation of several recipes that I read and I am not even sure if it qualifies for that name or if I should just call it Spicy Chicken. I was really pleased with the way it turned out. I have written before about how my curries are usually a bit disappointing and so I tend to rely on Patak’s pastes for my curries. Whilst Patak’s do make delicious pastes, it has always frustated me that I can’t manage to make a tasty curry of my own. Well, finally my goal has been achieved with this one.
It is great if you are busy because you can leave it to marinate, then spend a few minutes cooking the onion and tipping the marinated chicken into a pan and then leave it to cook gently until you are ready to eat.
4 chicken thighs, skinned and deboned
2 cloves of garlic, crushed
juice of ½ lemon
1 tsp root ginger, finely chopped
1 red chilli, chopped finely (with seeds for heat)
1 tsp turmeric
1 tsp ground cinnamon
1 tsp cumin seeds
1 tsp coriander seeds
seeds from 6 cardamom pods
150g natural yoghurt
25g ground almonds
5 fl oz (¼ pint) water
Flaked almonds, to serve
Place the cumin, cardamom and coriander seeds into a saucepan and place over a medium heat for a minute or so until their scent is released. Grind until fine in a pestle and mortar.
Slash the chicken thighs several times with a sharp knife to allow the marinade to penetrate into the meat and place in a non-metallic bowl. Add the garlic, ginger, chilli, lemon juice, spices and the yoghurt and mix well so that all is combined and the chicken is well covered. Leave to marinate at room temperature for one hour, or all day in the fridge.
Chop the onion finely and fry in a little oil until translucent. Tip in the chicken and the marinade and cook for a minute or so, then add the ground almonds and the water. Bring to a simmer and simmer gently for about 45 minutes until the chicken is tender. If you have an Aga then place it in the simmering oven and you can leave it in there simmering away until you are ready to eat. I left mine in for three hours and then placed it back onto the simmering plate to bubble away and thicken the sauce before serving with plain rice.
To toast the flaked almonds, place them in a dry pan and toast over a medium heat for a minute or so until lightly browned. Sprinkle over the Korma just before serving.