"It's not much but it's ours"

Wednesday, June 14, 2006


I have been feeling really lousy recently. I have been laid low with a cold that seems to have taken up permanent residence and, despite being the very definition of the brave little soldier, I need my comfort food.

So tonight,the one Indian dish that always proves a winner when prepared for friends and serves to improve my mood no end. In no small part, I don’t doubt, to the large amount of cream involved in its making

Chicken Korma has its roots in the Persian conquests of Northern India I am told. It was a royal dish served to the Moghul Emperors and made with prize ingredients like almonds and often served layered with gold leaf.

My version isn’t quite up to that, but people always make appreciative noises when eating it and even more when I give them the recipe and show them how quickly it can be made.

So here it is

Chicken Pieces – I either use chicken breasts in chunks or skinned thigh and leg portions.

2 cloves of garlic finely minced
2 green chillis finely minced

1 cup of single cream
1 cup of ground almonds
2 cups boiling water

1 tsp turmeric
1 tsp salt
1 tsp sugar

Zest of half a lime
Juice of half a lime

Bunch of coriander leaves

It could not be easier.

Place the ground almonds in a bowl with the cream, the sugar, salt and turmeric and stir to form a paste. Add the boiling water and mix well. Leave to one side until the boiling water lets the oils out of the almonds. This is what will thicken the sauce.

Heat a little oil in a frying pan or wok and add the chilli and garlic. Cook for two minutes until soft and then add the chicken ( if using pieces on the bone, I par cook in the oven first ) fry until cooked and then add the sauce.

Turn down the heat to a low setting and cook gently until the sauce thickens. If it gets too thick add a little water

Place in a serving bowl and sprinkle with lime juice, zest and coriander leaves. You can if you like, also top with a few toasted flaked almonds

That’s it. A really delicious dish that is even better then next day

I didn’t bother with the coriander or the almonds. I just wanted to tuck in and finished up ladling the rich creamy sauce into my mouth straight from the bowl. I also had some closed cap mushrooms left so sliced those and added to the sauce at the last moment.

I am not sure if the Dr I am visiting tomorrow will approve of my self medication, but it certainly made me feel a damn sight better
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