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:

  1. Heat pan and add oil, ginger, and garlic.
  2. As soon as ginger and garlic begin to brown lift pan from stove.
  3. Add salt, pinch of ground tumeric, black pepper, ground red chillies and garam masala.
  4. Add chicken and cook over low heat.
  5. Add coconut milk, cream, and 2 Tbsp. saffron milk.
  6. Add 1 Tbsp. chicken stock and fresh coriander and let simmer until chicken is cooked and sauce thickens to required consistency.
  7. May garnish with fresh coriander or spring onion and red red or green peppers.
  8. Serve with rice or bread.

Cucumber Raita

Ingredients:

Fresh cucumber
Yogurt (preferably homemade)
Salt
Black pepper
Ground roasted cumin seeds

Method:

  1. Mix yogurt with spices (to taste).
  2. Grate cucumber and squeeze water out.
  3. Mix grated cucumber with yogurt.
  4. Garnish with dry parseley.

To make homemade yogurt:

  1. Heat required quantity of milk.
  2. Mix 1 Tbsp. plain yogurt per 1 litre of milk
  3. Remove from stove, and leave covered overnight at room-temperature.


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Last updated: Jul 06/95