Category: Cooking

Chicken Korma

A quick recipe I whipped up after a friend requested it.

 

Chicken Korma curry with coriander
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Chicken Korma

A quick recipe I whipped up after a friend requested it.
Course Main Course
Cuisine Indian
Keyword Chicken, Curry, Korma
Prep Time 15 minutes
Cook Time 1 hour
Servings 5
Author Nathan Raj
Cost ££

Equipment

  • Wok/Pan

Ingredients

  • 1 tbsp. Chilli powder
  • 1 tsp. Turmeric powder
  • 1 kg chicken cubed
  • 2 tsp salt
  • 1 tsp lemon juice
  • 250 grams yoghurt
  • 4 medium onions
  • 4 finger chillies
  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1 tsp cumin seeds
  • 4 tbsp coconut oil
  • 2 inch cinnamon stick
  • ¼ tsp Asafoetida
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 600 ml coconut milk
  • ½ cup finely chopped coriander
  • 1 chicken stock cube crumbled (not in water)

Instructions

  • Marinate chicken with salt, lemon juice chilli powder, turmeric powder, yoghurt for 4 hours.
  • Blend onions & chillies to paste.
  • Dry roast cinnamon stick and cumin seeds for 1 minute then add coconut oil and asafoetida for 2 minutes.
  • Add ginger and garlic paste and cook for 2 minutes
  • Add the onion-chilli paste and cook until the loose liquid dries. Approx. 5 minutes
  • Add coriander and cumin powder. Mix thoroughly and saute for 1 minute.
  • Add marinated chicken and fry until sealed.
  • Add coconut milk and 3/4 of the coriander leaves and stock cube. Cook until chicken is done. 20-25 minutes.
  • Serve with remainder of coriander.

Lamb Curry Recipe

A recipe I have slowly honed for those days where you have plenty of time and want a great meal.

 

Lamb curry in a white bowl with a metal spoon.
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Lamb Curry

A recipe I have slowly honed for those days where you have plenty of time and want a great meal.
Course Main Course
Cuisine Indian
Keyword Curry, Lamb
Prep Time 30 minutes
Cook Time 3 hours
Servings 5 People
Author Nathan Raj
Cost ££

Equipment

  • Spice Blender
  • Wok/Pan

Ingredients

Masala Spice Blend

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp cardamom seeds green
  • 4 cloves
  • 2 cinnamon sticks
  • 2 dried red chillis
  • ¼ tsp nutmeg freshly grated
  • ¼ tsp asafoetida

Curry

  • 3 tbsp ghee
  • 500 g lamb 1cm cubes
  • 3 tbsp garlic crushed
  • 3 tbsp ginger grated
  • 1 fresh red chilli finely chopped
  • 1 tsp turmeric ground
  • 10 fresh curry leaves
  • 400 g chopped tomatoes
  • 500 ml lamb/chicken stock
  • ½ tsp rose water
  • 1 tin coconut cream approx. 160 ml
  • chopped coriander to taste
  • spring onions cut on bias, to taste

Instructions

Masala Spice Blend

  • Dry-fry all spices in spice blend except for chillies, nutmeg and asafoetida for 2 minutes.
  • Place in a spice blender or mortar and pestle with chillies, nutmeg and asafoetida. Grind to a fine powder.

Curry

  • Put ghee in the pan and start browning lamb cubes in batches for about 4 minutes per batch, setting aside once brown.
  • Add some more ghee then cook onions for 2-3 minutes until soft.
  • Add ginger & garlic, chillies, turmeric and curry leaves. Cook for 1-2 minutes.
  • Add spice blend and stir well until combined.
  • Return lamb to pan and stir until combined.
  • Add tomatoes, stock and rose water and bring to boil.
  • Reduce the heat to low and cook until tender, approximately 1.5-2 hours.
  • Add half of the coriander & coconut cream then cook for 10 minutes.
  • Serving immediately, garnished with remainder coriander & spring onions. Eat with rice or paratha bread.