Fruity Chicken [Korma Style]

Although in my family we have always used a word korma to describe this dish, I have realized that curry specialists may not approve of this so I decided to investigate the subject further. From “Ultimate Curry Bible” by Madhur Jaffrey I learnt there are three variations of korma. In India, Pakistan and Bangladesh name korma suggests a rich dish cooked with loads of yogurt, expensive spices (nutmeg, cardamom or saffron) and nuts. Malaysian version uses yogurt as well, but also coconut milk and fresh green chilies. But if you order korma in an Indian restaurant elsewhere in the world, you will most probably get a mild, creamy dish.

Comparing the below version with the three characteristics I can say it has something in common with each one: there are almonds, coconut milk and chili there and the course is pretty mild and rich, too. But there are also some unorthodox additions like raisins and bananas. Therefore calling it korma-style is a much better idea. However even though this is not a really authentic dish, this Fruity Chicken Korma Style is authentically delicious.

INGREDIENTS (for 4 portions):

1 onion, roughly chopped,

0.5-1 red chili, deseeded and roughly chopped,

2 garlic cloves, crushed,

2 tbsp mild curry powder,

1 tsp turmeric,

3 cm piece of ginger, peeled and roughly chopped,

2 tbsp olive oil,

500g skinless and boneless chicken thighs, cut into 2-3 cm pieces,

1 cinnamon stick,

400ml can coconut milk,

150ml stock (chicken or vegetable),

150g raisins,

50g ground almonds,

2 small bananas (not soft), peeled and cut into half-slices,

Chopped fresh parsley.

METHOD:

1. Put the onion, chili, garlic, curry, turmeric and ginger to a food processor or blender and whizz everything together until you get a paste. You may have to add 1 tbsp of olive oil, if the paste is too difficult to whizz.
2. In a heavy pan heat up the olive oil, add the paste and fry it stirring for 1 minute.
3. Add the chicken pieces and fry them for 5 minutes on medium heat stirring often to coat in the paste and also to prevent from burning.
4. Add the cinnamon stick, coconut milk and stock, bring everything to boil and cook for approx. 20 minutes.
5. Stir in the raisins and almonds, check the seasoning and add bananas.
6. Serve with rice sprinkled with chopped parsley.

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Spicy Parsnip Soup [vegetarian]

Parsnip is a much underrated vegetable. At least that was the case in our (Polish) family for a very long time. I can remember my mother using it in 2 dishes only: as one of the ingredients of stock and of Polish vegetable salad. Actually, it was my husband who introduced me and my side of the family to roasted parsnip and we all were surprised how delicious it tasted just by itself.

Since then I have been more open minded and used it for other meals as well, I even plan to bake a parsnip cake one day! However for now, I am sharing a parsnip soup recipe that I have tested many times. The soup is creamy and smooth, and the slightly nutty taste of parsnip is very well complimented by curry powder.

INGREDIENTS (for 4 portions):

2 tbsp rapeseed oil,

1 onion, peeled and chopped,

2 garlic cloves, peeled and chopped,

1 bay leaf,

1-2 sprigs of parsley,

0.5-1.5 tbsp curry powder (the amount depends on the heat of the powder you use and on your own preferences),

500g parsnips, peeled and chopped,

1 l vegetable stock,

250 ml milk,

salt and pepper.

METHOD:

1. Heat up the oil in a big pot.
2. Add the onion, garlic, bay leaf, parsley, 0.5 tbsp curry powder and parsnip, stir everything well to coat in the oil and curry, and cook on medium heat for 10-15 minutes.
3. Add the stock and cook the soup for another 15-20 minutes until the vegetables are soft.
4. Liquidize the soup, season it (if it is not spicy enough, you can add more curry), add the milk and bring to boil.

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