Indian Spiced Chicken Korma

This rich Indian sauce is packed with enough spices and layers of flavour, you will want extra rice or naan bread to mop up every bit of sauce left on your plate.
Korma 8
  • 2 white onions, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 4 teaspoons curry powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander seed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons extra virgin olive oil
  • 3 large tomatoes, diced small
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup ground raw almonds
  • 1 cup unsweetened canned coconut milk
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 a small red chili, de-seeded and minced (dried or fresh)
  • 1 tablespoon brown sugar (packed)
Korma 7

Key to making a dish like this is to have all your ingredients ready at hand.  Here I’ve blended all the dry spice together so it is ready to be stirred in at the moment I need it.

Korma 2

Chefs call this “mis en place”, which simply means having everything ready to go, BEFORE you start cooking at all.  It sure does make things smoother!

Instructions

  • Place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
  • Measure out the spices (curry powder through nutmeg) into a small bowl.
  • In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.

Korma 6

  • Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.

Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. 

Korma 4

I had roasted a whole chicken the day before and felt like this Korma would be the perfect way to eat it all up the next day.  Use a rotisserie chicken for a quick dinner if you don’t have leftover chicken on hand.  Honestly, when we eat out, we usually order lamb korma, so you could just as easily use any protein of your choice – or go vegetarian and stir a bunch of fresh vegetables in.

Korma 3

Served today with homemade naan and the best crispiest crunchiest vegetable pakora!

Indian Vegetable Pakoras

Don’t even think twice about giving these a try – super easy and more flavour in every bite than you can imagine.

Pakoras 1

Look at the bits of craggy onion strips, potato shreds, broccoli bits and moist zucchini – how can you not love this?

I’ve been wanting to try making pakoras for some time now, they are one of my top five Indian dishes to order in a restaurant.  These hit it out of the park on my first try!!  So delicious, full of intense flavour, you can use as much or little of the spice as you like.  Crispy, craggy and loaded with fresh vegetables, you can make it just the way you like.

 

Ingredients

  • 1 cup chickpea flour or besan
  • 1/2 tsp baking powder

 

  • potatoes, cut into thin, small fingers/chips/cubes and washed
  • cauliflower, or broccoli, broken into small florets or chopped (or other vegetables)
  • onion, peeled and chopped
  • spinach leaves, washed and chopped
  • 2 tbsp coriander leaves, chopped (optional)
  • 2 tbsp mint leaves, chopped (optional)
  • 2 tbsp fresh fenugreek or methi leaves, chopped (or use 1/2 tbsp. dry methi leaves)
  • 1-2 green chillies, chopped finely. Omit if you like the pakoras to be mild

Use your imagination for the vegetables, these are only suggestions.  For this amount of spice, and the chickpea flour you will need a total of 4 cups vegetables.

  • 1 1/2 tsp salt, adjust to taste
  • 1 tsp  chili powder, adjust to taste
  • 1/4 tsp coarsely crushed coriander seeds
  • 1 tsp coriander powder or the spice blend, Chat Masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • Oil for deep frying
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Todays mixture included broccoli, zucchini, potato and onion – use whatever is fresh (or you need to use up). :o)

Instructions

  1. Place all vegetables in a bowl and sprinkle salt, as well as all the spices over the vegetables, and toss to combine.  Allow to sit for about 30 min so the water drains out of the vegetables.
  2. Add sifted (sift to remove lumps) chickpea flour/besan & baking powder slowly and make a slightly stiff mix of vegetables and besan, just enough to hold the vegetables together.  Usually, no additional water is required, as there is enough water released from vegetables. If the mix is too stiff, sprinkle a little water, so that all vegetables are bound lightly by besan.
  3. Heat oil in a wok. The oil is correct temperature, when a test pakora dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper when cooked in medium hot oil.
  4. Drop small blobs of this mix into the hot oil gently, about 1- 1 1/2 tbsp. at a time. Wait until they sizzle to the surface and then turn them over. Continue turning intermittently, until all Pakoras are evenly golden brown and crisp on all sides.
  5. Rest to drain on an absorbent kitchen paper.
  6. Continue this way until all pakora mix is used up.
  7. If you need to keep them warm, put them in your oven at 200, perfect temp to keep them crispy and not overcook them.
  8. Serve immediately with chutney.
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Served tonight with chicken korma over rice, homemade naan bread (surprisingly easy) and these intensely flavoured pakoras.

Garden Fritters

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Make enough of these and it is a total meal, or use as an appetizer or side dish, either way, you are going to love these intense vegetable fritters.

 

I’m having a fritter moment.  It seems like a magical way of getting pounds of vegetables eaten up in record time, just when it is all at the peak of freshness, and who doesn’t love that?  I had to call these garden fritters, due to the tangle of grated zucchini, the wilted swiss chard, the crunchy pop of corn kernels fresh off the cob ….  Now just add to that a bunch of herbs, some garlic and a bit of cheese.  In today’s version I used feta and a bit of cumin.

If you make fritters just a few times you will quickly realize you don’t really need a recipe, but here is my general guideline:

  • 4 cups of vegetables
  • 1 clove of garlic (completely variable depending on your garlic love)
  • 1 egg
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • salt, pepper and seasonings to taste

Now – once you’ve got  this far, just use your imagination with seasonings, and/or any cheese you decide to add.  Cheese certainly isn’t necessary, just adds another level of tasty goodness.

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These fritters have grated zucchini, lightly wilted swiss chard, corn kernels cut off a fresh cob, and herbs of parsley and chives.  One garlic clove and a bit of cumin with some feta cheese crumbled in created an intensely mouthwatering fritter.

A cast iron frying pan works best but any non stick pan will work well.  Lightly coat with oil, and on medium heat drop in dollops of the mixture.  Fry until golden brown and cooked through, about 3-4 min per side.

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HEAD’S UP – these delicious little kernels of corn will actually pop and sizzle like crazy in the oil – be prepared for the splatter.

I served these with a dip resembling tsatsiki:

  • 1/2 cup mayonnaise
  • 1 garlic clove
  • 1/3 cup grated cucumber
  • 1 tsp basil
  • 1 tsp dill weed
  • 1 tsp lemon juice
  • salt & pepper to taste

Korean Bibimbap

Quick disclaimer here …. this is unapologetically inauthentic!  At Fat Boy Moves in Mexico City we ate Bibimbap a couple of times and this is my version of trying to replicate that in my own kitchen, minus of course the stone bowl to serve it in….

Bibimbap

What’s missing you say?  Any authentic Bibimbap will have a soft egg on top!

In terms of recipes, this is more of a guideline.  I’m sure you can find lots of real, true Korean Bibimbap recipes out there, but for my own preferences, in my kitchen, this was pretty delicious.  I think it is key to have either a cast iron frying pan or a stainless steel pan to get the rice nice and crusty.

First, make a sauce:

  • 1/4 cup soya sauce
  • 2 tbsp roasted sesame oil
  • 1 tbsp chile garlic sauce
  • 1 tbsp gojuchang

Taste the sauce, I can’t say that enough, make sure it is delicious …. each of those components will be slightly different by brand so hit a balance you like.

Second, make pickled cucumbers:

  • cut about a 4 inch piece of cucumber in half, lengthwise
  • scoops out seeds and slice very thinly

Put cucumbers in a bowl, and sprinkle with 1/2 tsp each of salt and sugar.  Sprinkle with 2 tbsp rice vinegar and mix well.  Set aside.

To assemble you will need:

  • cooked rice
  • protein (if you like, easy to just make it vegetarian also)
  • stir fried veg
  • pickled cucumbers
  • sesame seeds
  • cilantro
  • slivered chives

Thinly sliver nori sheet and toast until crispy

If you are using a protein, cover your steak, chicken or prawns with a light bit of gojuchang and allow to marinade for an hour.  Grill, and once rested, slice into bite size pieces.

Prepare the vegetables you are going to use, today I used coloured sweet peppers, onions, snow peas, bok choy and cabbage.

Heat fry pan until very hot, add neutral oil and sauce some ginger and garlic.  Add in vegetables and stir fry just until tender.  Set aside.

Reheat the pan, barely cover the bottom with sesame oil and then cover the bottom with the rice.  Allow to sit undisturbed until the rice is heated through and the bottom develops a nice golden brown crust.

Centre your cooked vegetables on the rice, scatter the protein around the edge and garnish with the pickled cucumber, toasted nori and sesame seeds.  Drizzle over the prepared sauce and enjoy!

 

Tart and Tangy Thai Pork Noodles

This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping.  As always, please please, taste your marinade before adding cornstarch.  If you don’t smack your lips and say yum yum, try adjusting.  Maybe you like it spicier?  – add chile flakes.  Maybe you like it more tart?  – add lime.  Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.

Pork noodles

INGREDIENTS

  • 1 lb boneless pork loin,  cut into strips
  • tablespoons hoisin sauce
  • tablespoons soya sauce (reduced sodium)
  •  4 tablespoons fresh squeezed lime juice
  • 1 tablespoon honey
  • 1 1teaspoons cornstarch
  • 1 1teaspoons sesame oil
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 8 ounces rice noodles
  • 2 teaspoons vegetable oil, divided use
  •  broccoli florets
  • carrot, sliced 1/8 inch thick
  • 1 sweet red bell pepper, seeded and cut into thin strips
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 8 ounces mushrooms, sliced
  • bamboo shoots (optional)
  • water chestnuts (optional)

Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.

DIRECTIONS

  1. Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes.  Remove enough just to cover pork and place in bowl.
  2. Add pork, marinate while preparing pasta and vegetables or up to overnight.
  3. Cook (or soak) rice noodles according to package directions, drain.
  4. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
  5. Add vegetables and saute until crisp-tender (about 5 minutes).
  6. Remove vegetables from skillet and keep warm.
  7. Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
  8. Remove pork, keep warm and stir in remaining marinade to skillet.  Cook until bubbly so the cornstarch is cooked through and thickens.
  9. Return pork & vegetables to skillet, add rice noodles, heat through and serve.

Garnishes:  sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.

This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:

  • sliced chicken thighs
  • prawns
  • seafood

We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.

Crunchy Broccoli Slaw

Broccoli Slaw

Huge thanks to SmittenKitchen for this delicious, crunchy and addictive slaw.  We loved it!  I’ve tried a few recipes out, but this one hits all the notes and it will be on repeat all summer long.

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or if you are like me, and always have some pickled red onions in the fridge, use those ….. so pretty!)

Using a jar, combine all dressing ingredients and shake vigorously to combine.  Set in fridge while you prep the salad.

Peel the broccoli stems and either use a mandolin on a fine setting, or dice quite small.  Separate the broccoli florets into bite size pieces, slicing the larger bits.

In a large bowl, combine broccoli, cranberries, and red onion.  Pour dressing over, and stir to mix well, sprinkle with toasted almonds.

Enjoy!  This works exceptionally well as a side to any grilled meat – tonight we served it with smoked baby back ribs.

Coconut Curry Noodle Bowls with Peanut Dressing

I’ve been trying to simplify some of my dinner plans ….. as much as I like puttering in the kitchen for a couple of hours after work (what I call kitchen yoga), there are times I just need to make a quick dinner.  This is one of my favourites …. quick, easy, healthy and most of all, absolutely delicious.  You don’t really have to make the peanut dressing to drizzle over, but honestly, isn’t everything better with peanut sauce?

coconut-curry-noodle-bowl

Tonight’s version of this bowl included prawns, mushrooms, snow peas, bok choy and lots of colourful peppers.

PEANUT DRESSING:
1 Tbsp toasted sesame oil
1 heaping Tbsp natural salted peanut butter
1 Tbsp brown sugar
1/2 Tbsp low sodium soy sauce
splash of lime juice
scant 1/4 tsp chili garlic sauce
1/2 tsp fresh ginger, minced or grated
splash of very hot water (only if too thick)

COCONUT CURRY:
1 tablespoon oil
2 shallots
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1 14-ounce can regular coconut milk
1 ½ cup reduced sodium chicken or veggie broth
2 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce

2 tablespoons lime juice (optional)

BOWL: (These are suggestions, use whatever veg you have on hand)

4 ounces rice or egg noodles
1 tablespoon oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage
sesame seeds & chopped peanuts for topping
limes for serving
a handful of fresh basil & cilantro for serving

I’ve also used snow peas, zucchini, sweet peppers & bean sprouts.

To prepare your peanut sauce combine all ingredients except the hot water, blend well and stir in just enough of the hot water to allow everything to become smooth and creamy.

Preparing the curry sauce is pretty easy.  Heat oil in a sauce pan and stir in shallots and fresh ginger, saute briefly just until translucent and stir i the curry paste.  Fry curry paste for 2-3 minutes, just to allow flavours to wake up.  Stir in the coconut milk, and stock.  Simmer for a few minutes just to allow flavours to get to know each other…… Taste …. if you can handle a bit more heat stir in the hot chili paste.  Remove from heat and add the sugar, fish sauce and soy sauce.  Taste again and adjust.  Remember, every brand of these ingredients will have a slightly different profile, and you need to make adjustments for that.  Last thing is to add the lime juice.  It should wake everything up and make you want to keep tasting …..

The method is fairly flexible, saute your veg in a wok with the oil just until crisp tender and set aside.  Alternatively, if you are using egg noodles, once you have removed the egg noodle from the boiling water, plunge the veg in for just 1-2 minutes until crisp tender and remove.

SERVING TIME:

Place noodles in the bottom of your bowl, layer on the veg, and sprinkle with toppings.  Gently pour over the coconut curry.  You can make this as saucy as you like by doubling up the curry sauce if you want more of a soup.  Drizzle over the peanut sauce and enjoy!