Sunday, March 18, 2012

Chicken Korma Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Cut the chicken breasts into bite sized chunks. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.

Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.

Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.

Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. Add the chicken and the marinade and continue to stir fry for another 10-minutes. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.

Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).

Remove from heat, add lemon juice and salt to taste. Mix well.

Jamie Oliver Forums

Spinach Paneer

750g/1½lb baby spinach, washed*
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. *If you use frozen spinach, you can omit this step

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.


Wednesday, March 14, 2012

Teriyaki Chicken

3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup)
3/4 cup sake
3/4 cup mirin
4 Tbsp sugar
A 1-inch piece of ginger, grated fine
4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp)
2-3 Tbsp sesame seeds

Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover. The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes. If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking.

While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.

Remove the chicken breasts from the teryaki sauce, set on a plate and wrap with foil. Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally.

To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.

Simply Recipes