Tuesday, 22 January 2008

Going for an English

This year, my resolution was to learn to cook Indian food properly. Not so much in the "lose weight, stop this, stop that" way I know - but I long ago decided that making resolutions that I just know I won't keep is not the best way to start a year. So now I resolve to do things that I've wanted to do for a while. Ticking off goals, if you like.

Tonight I got started. Armed with a copy of Madhur Jaffrey's Simple Indian Cookery, I made her 'Creamy Chicken Korma with Almonds' for our dinner. It was so eay to make and so much fun to do somethng completely new - as a bonus it tasted totally LUSH!
To go with the curry, I did a bowl of plain basmati rice in the rice machine, chopped some cucumber and tomato with a little mint for a side salad and made some naan bread. These I have been making for a while. Even when curry making consisted largely of opening jars, I did do my own naans most of the time. I can't swear to how authentic they are (having not an iota of Indian blood or influence), but they do taste lovely...

Naan Bread (sort of...)

The kalonji, or black cumin, are fairly easily obtained from any shop with a reasonable selection of spices. They may also be labelled 'nigella seed'.

1/2 tsp easy-blend dried yeast
250g white bread flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp kalonji
1 tbsp sunflower oil
3 tbsp plain yoghurt
100ml warm water

Stir all the ingredients together into a roughly combined dough, then knead until smooth and springy. Put the ball of dough into a bowl, cover with clingfilm and put it somewhere warm to double in size. As my kitchen is like a fridge, I switch the oven on - low - before I start, then switch it off and stash the bowl in there for the dough to rise.
When your dough is ready, divide it into four and roll each piece out to an oval, naan bread-ish shape. Put these onto lightly greased baking sheets (you'll need two sheets, two breads on each) and bake at 200°c for 15 minutes until puffy and golden brown. Eat warm, with all sorts of good things.


Anonymous said...

Cath - could you share your recipe for Creamy Chicken Korma with Almonds. It sounds delicious and hopefully would be easy for someone like me who is very new to Indian cooking.
- now in Florida

Cath said...

It's not my recipe, it's Madhur Jaffrey's, from the excellent book I mention in my post. The recipe (and detailed instructions) are available on the BBC website here. Good Luck - let me know how you get on!

elaine said...

Thanks so much for directing me to the recipe Cath. I have printed it out and plan on giving it a try on Saturday - it looks delicious.
I will also try by local library here to see if they carry the book.
Thanks again.
Elaine in

Anonymous said...

Hi Cath: Well, tried out the Chicken Korma with Almonds and you were right, it's delicious and easy to make too. I could not find cardamom pods but did have some ground cardamom so used that instead. Very tasty recipe and definitely a keeper. My meat and potatoes husband even remarked on how good it tasted! Thanks again for letting me know where to find the recipe.
Elaine in


Related Posts with Thumbnails