Chicken Korma

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.  Serves : 2  Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste
Directions:

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Fried Halloumi, Warm Olives and Honey

 

Fried Halloumi, Warm Olives & Honey

It’s likely you’ve forgotten, whether by design or by chance, to bring measuring utensils on your camping trip. If you don’t have any such thing with you, generously coat the bottom of your frying pan with oil—it will probably be close enough to the indicated measure. If purchasing olives from an olive bar, the medium-size clear tubs usually hold 2 cups (500 mL).  

Ingredients:

¼ cup (60 mL) olive oil
1 pkg (250 mL) halloumi cheese, cut into generous 1 inch (2.5 cm) chunks
Juice of 1 small orange
2 cups (500 mL) mixed olives
Honey for drizzling
Coarsely ground black pepper
1 to 2 red finger chilies, thinly sliced
Directions:
Prepare coals to medium. Set a medium cast-iron pan over the grill, and heat oil. Add cheese and fry until golden all over, 15 to 30 seconds per side. Remove cheese to a board or bowl and set aside.

Squeeze orange juice into pan and immediately add olives. Loosely cover pan with foil or another pan and cook until olives are warmedthrough, about 3 minutes. Remove cover, stir in cheese; remove from heat.

Drizzle with a modest amount of honey (you can always add more later if you wish) and season generously with pepper. Sprinkle withsliced chilies and serve in the pan while still warm.
Serves 4

Crab Linguine With Chili And Cilantro

 

Crab Linguine With Chili And Cilantro

A minimal pasta dish like this demands the best ingredients to make it 
shine, so stint on the quality of pasta, olive oil or crab at your peril.
Ingredients:
12 oz (375 g) linguine
⅓ cup (80 mL) olive oil
1 to 2 Thai bird’s-eye chilies, seeded and minced
1 clove garlic, thinly sliced
8 oz (250 g) flaked, cooked, shelled crab meat, about 1½ cups (375 mL)
2 tsp (10 mL) finely grated lemon zest
¼ cup (60 mL) fresh lemon juice
⅓ cup (80 mL) finely chopped cilantro
2 tbsp (30 mL) unsalted butter, softened
Kosher salt and freshly ground black pepper to taste

Directions:
In a large pot of boiling, salted water, cook linguine until al dente, about 9 minutes.

Meanwhile, in a small skillet, heat oil over medium-low heat. Add chilies and garlic. Cook, stirring, until fragrant, about 7 minutes. Don’t let the garlic colour (reduce heat if it looks like it might). Stir in crab meat, lemon zest and juice. Increase heat to medium-high and bubble for 1 minute.

Drain pasta well, reserving ½ cup (125 mL) pasta water. Return pasta to pot. Add crab mixture and cilantro to pasta and toss well, adding enough reserved pasta water, if necessary, to moisten pasta. Stir in butter until it melts. Season with salt and pepper to taste.

Serves 4