I must say it’s been wonderful being able to spend some time with my family during my short uni break. I don’t get much time off in my busy schedule so opportunities like these are few and far between. However like I always say, it is imperative to make time for your loved ones, they made you who you are after all. My family are a big part of my life and shape my world and so I try my upmost to keep in regular contact, as we all should.
Another thing we share a lot when I return, is of course food as you probably guessed. My mum and I were feeling for an Indian dish of some sort for dinner, and my best friends will tell you that it has always been one of my favourite cuisines. The love was so deep that not so long ago I made it a tradition to go to an Indian restaurant for my birthday for a good few years. I mean, who can blame me, when it’s such a beautiful testament to the produce that graces their land as well as the strategic use of spices and impactful flavour.
Photos from my 19th birthday
Transport yourself thousands of miles to the British Isles and one thing is clear: us Brits love a curry. Walk down the streets of London and then to places like Liverpool and Newcastle on a Friday night and you’ll bump into lads banging on about tucking into their favourite curry with a glass of their chosen beer. Everyone seems to enjoy the taste explosion they get from a well-made curry and one of our favourites is chicken korma. This 16th century dish is heavily influenced by Persian flavours and literally means “braising the meat” and often nuts and yoghurt (or cream) are added.
From my research, there is far more to a good Korma than meets the eye and it’s quite hard to reach the level of authenticity to do it justice. But it can’t hurt to try so hopefully you will enjoy this one guys…
1 kg chicken breasts, 2 inch pieces
1 2-inch piece ginger, minced
4 tbsp lemon juice
4 cloves garlic, minced
3 tbsp sunflower oil
2 large onions, minced
1 tbsp tomato paste
2 cups natural yoghurt
60ml coconut milk
1 tbsp salt
3-4 green cardamoms
1 cup chicken broth
3 tbsp honey
2 tbsp garam masala
1 tbsp dried coriander
1 1/2 tsp cinnamon
1 1/2 tsp turmeric
1 1/2 tsp ground coriander
1 1/2 tsp red chilli flakes
1 1/2 tsp cumin
Add salt, lemon juice and 1 teaspoon of each of the spices to the chicken pieces and leave to marinate for 4 hours.
Heat a frying pan add the sunflower oil then roast the onions, garlic, remaining spices, ginger, cardamoms and cloves for a 1 minute.
Turn down the heat and leave until the onions are caramelised.
Remove and set aside.
Brown the chicken, turn the heat down and continue to stir.
Add the onions, chicken broth, yoghurt, coconut milk, honey and stir.
(Garnish with cashews and raisins if desired).
Cover and allow to simmer for 30-40 minutes until the chicken is thoroughly cooked.
To take this dish to another level why not make some homemade naan?
Here’s a great recipe:
1 tsp dried activated yeast
1 tsp sugar
1 tsp warm water
225g plain flour
1 tsp salt
4 tbsp yoghurt (more may be needed)
Mix the yeast, sugar and warm water.
Leave in a warm place for 10 minutes.
Mix the yeast, salt and flour in a large bowl.
Add the desired amount of yoghurt gradually.
Bring the dough together and knead well.
Cover with cling film and leave for 15 minutes.
Separate into balls and flatten.
Grill at 180 degrees Celsius until browned.