November 21, 2006
Yesterday was a resounding success. I managed to stay sober until the food was ready and use the art of delegation to perfection.
Nicki washed up the early lot of empty tupperware, while Alice served drinks, Francesca stirred food and Polly laid the table. All I had to do was co-ordinate the process and masalas at the right stages. Oh, and lead the Bollywood dancing lessons at the end.
The girls were attentive until the wine shortened their combined concentration span to that of a dragonfly. I think they may need the recipe for the chicken korma, so they can test their new found skills (I live in hope ladies)…
Here is my recipe to serve 4:
750gms chicken (I used a mix of drumstick and leg pieces)
2 large onions, sliced fine
3 garlic cloves
3/4 tsp turmeric powder
3/4 tsp chilli powder
Whole spices: 4 cardamoms, 4 cloves, 4 whole black peppers, 2 small bay leaves
Half tsp sugar
3/4 tsp garam masala
300ml thick Greek yoghurt
Half cup water
3 tbsp sunflower oil
Salt to taste
Heat the oil and when hot, add the whole spices and sugar. When the sugar caramelises, add the onions and fry until translucent. Puree or chop finely the ginger and garlic. Add these to the translucent oinions and fry until the micture starts going brown.
Add the turmeric and chilli powder. Fry for five minutes until the pungent smell goes. Then add the thick yoghurt and fry for another five minutes.
It’s very important to use very thick set yoghurt because thin slippery yoghurt will split and give you a horrible curd like gravy. Thick yoghurt will split too but reconstitute while cooking and make no difference to the final taste and texture of the dish.
Now add the chicken and stir it well into the masala mixture. Brown the chicken and then lower the flame, add half a cup of water and simmer untiltthe chicken is almost done. To finish, stir in the garam masala for the last five minutes of cooking and add salt to taste.