
Recipes courtesy of chef Ajit Singh of
Curry-Mary
Chicken Korma in a Coconut and Saffron Sauce
Serves 2.
Ingredients:
- small chicken breast cut into small pieces
- 2 pinches of Spanish saffron added to 3/4 cup of hot milk (allow to
sit)
- 2 Tbsp. coconut milk
- 2 Tbsp. of 35% cream
- 1 Tsp. fresh crushed ginger
- 4 crushed garlic cloves
- chicken stock
- fresh coriander
- salt
- ground tumeric
- ground black pepper
- ground red chillies
- 1/2 Tsp. garam masala
- 3 Tsp. 100% vegetable oil
Method:
- Heat pan and add oil, ginger, and garlic.
- As soon as ginger and garlic begin to brown lift pan from stove.
- Add salt, pinch of ground tumeric, black pepper, ground
red chillies and garam masala.
- Add chicken and cook over low heat.
- Add coconut milk, cream, and 2 Tbsp. saffron milk.
- Add 1 Tbsp. chicken stock and fresh coriander and let simmer until
chicken is cooked and sauce thickens to required consistency.
- May garnish with fresh coriander or spring onion and red red or
green peppers.
- Serve with rice or bread.
Cucumber Raita
Ingredients:
- Fresh cucumber
- Yogurt (preferably homemade)
- Salt
- Black pepper
- Ground roasted cumin seeds
Method:
- Mix yogurt with spices (to taste).
- Grate cucumber and squeeze water out.
- Mix grated cucumber with yogurt.
- Garnish with dry parseley.
To make homemade yogurt:
- Heat required quantity of milk.
- Mix 1 Tbsp. plain yogurt per 1 litre of milk
- Remove from stove, and leave covered overnight at room-temperature.
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Last updated: Jul 06/95