Ok, so here’s the recipe contestant for today: http://www.food.com/recipe/chicken-korma-315761
And I have to admit, this already looks not nearly as good as day 1. I think because it just smells like onions, and not nearly as flavorful as the other. We’ll see how it tastes at the end.
13 1/2 ounces coconut milk (I’m using almond milk and subbing coconut oil for the oil)
150 ml double cream (leaving this out of course)
2 chicken breasts (1 cup potatoes, 1 cup cauliflower, 1 cup carrots, 1 cup red/green bell peppers, 1 cup peas)
salt and pepper (I used 1 tsp salt, 1/2 tsp pepper)
1 pinch sugar
3 onions (this is where I think the recipe is too much!)
2 garlic cloves
gingerroot, half a thumb (I used about a tsp)
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 cardamom pods
1 teaspoon turmeric
1 teaspoon garam masala (optional)
chili powder (1/2 tsp for us)
sunflower oil or ghee (I used coconut oil)
1 lime, juice of (we had a juicy one)
Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
Serve with fresh coriander and rice.
Check out yesterday’s Coconut Korma winner with a rating of 8 out of ten.
And we are back, and I’m giving this recipe a 5. Didn’t hate it, but didn’t like much about it. When I asked the children if it was a little yummy, a little yucky, or just right in the middle fine, they said right in the middle. So there ya go. This recipe is a 5 out of 10 from our family.