It’s hot outside. Ongoing.
Fortunately the nights are somewhat cooler now than before. In the morning I really enjoy starting into the day w/ Qigong in fresh air.
Therefore cooking & baking isn’t so popular w/ me right now. Nevertheless sometimes …
I decided to do some Asian cooking meaning it’ll be a quick affair. (… & I could make 4 servings so that my better half & I would get twice lunch or dinner.)
Also … I’m fond of quick solutions for lunch & dinner nowadays because I’ve got a lot of work on my plate. We decided to move – meaning starting making deep dives into our home, especially attic & cellar, cupboards, store racks & whatever, then decluttering, sorting out … after about 20 years in our home. We rather soon noticed that there is a lot preparation work lying ahead – before discussing & starting the actual move. More about this soon on this blog.
I decided to make chicken korma based on a recipe I found when flipping through a cookbook about Asian cuisine. Of course I adjusted the process & the ingredients … a little bit. (My better half & I don’t like fresh coriander leaves … nor any peanuts or other nuts on top of a dish …)
What do we need?
There are 2 steps in preparation:
- marinating the chicken
- cooking the chicken.
So we start w/ 2 chicken breasts, which will be cur into small pieces.
There is also some Greek yoghurt & saffron which will be mixed to get this wonderful yellow color of the marinade. Just combine chicken & yoghurt. Let it rest for at least 30 min. (My cookbook recommended about 4 h, but I was in a hurry.)
In addition we’ll have:
- onion
- red pepper
- ginger
- cloves of garlic.
All will be chopped.
(I used a red pepper, however, you may also use some fresh red or green chili – if you like it hot & spicy!)
Furthermore there is:
- butter
- ground cardamom
- ground cinnamon
- ground coriander
- ground cumin
- coconut milk
- ground almonds.
While the chicken is still marinating … the butter & the spices will be heated up & melt in a pan simmering for some minutes. The chopped vegetables are added & fried in the butter mess – softly for some minutes.
Add the ground almonds & the chicken incl. all of the marinade & bring it to a boil.
Add the coconut milk. It should be unsweetened coconut milk w/o any artificial additions – just coconut & water.
Just stir everything together & bring it to a boil – once more. Reduce the heat so that the mess is just simmering. (Don’t add a lid: the liquid shall evaporate so that the mess gets thicker.)
After about 45 min we get a creamy chicken korma.
All we have to prepare now is some cooked rice.
Enjoy!
- 300 g chicken breast filets
- 1 pinch of saffron (1 packet)
- 200 g Greek yoghurt
- 1 onion (a big one)
- 1 clove of garlic (a big one)
- ½ red pepper (chopped)
- 1 tsp fresh ginger (minced)
- 50 g ground almonds
- 25-30 g butter
- a pinch of ground cardamom
- ½ tsp ground cinnamon
- 1,5 tsp ground coriander
- 1,5 tsp ground cumin
- 400 ml coconut milk (unsweetened)
- salt & pepper (to taste)
- Mix Greek yoghurt & saffron.
- Chop the chicken breasts & add to the yoghurt mess.
- Let the chicken marinate for at least 30 min (resp. up to 4 h).
- Chop the onion.
- Mince the clove of garlic
- Mince the ginger.
- Chop the red pepper.
- Let the butter melt in a frying pan.
- Add cardamom, cinnamon, coriander & cumin & fry gently for some minutes.
- Add the onion, the garlic, the ginger & the red pepper. Mix & let it fry for some minutes.
- Add the almonds & mix.
- Add the chicken & the marinade & bring it to a boil.
- Add the coconut milk & bring it to a boil.
- Reduce heat so that the mess may simmer … for about 45 min. The liquid shall boil away – until you get an almost creamy state.
- Add salt & pepper to taste.
