Friday, 28 September 2012

Chicken Korma and Peshwari Naan

When I made curry, I was rather pleased with my culinary efforts and so was the husband, so I thought I'd note it down for posterity.

As I have previously stated, I am in no way, shape or form any kind of domestic goddess. I tend rather towards the 'lazy', particularly in my less liked tasks. One of which is definitely cooking. I will never quite understand why I can so heartily detest the art of cooking when I find baking therapeutic. Some might say that they are closely related, but I can tell you now, cooking practically brings me out in hives, and baking calms me right down so...

This is one of the reasons, perhaps, why I don't mind this meal as much. Like the ubiquitous homemade pizzas, this meal retains a little of the baking goodness - I guess anything that uses the KitchenAid is a good thing (of course I am going to have to state here that you can also knead the dough by hand, but I'm also going to try to subconsciously ignore that fact, as doing all this stuff by hand kind of suggests I don't need the KitchenAid, when I quite obviously do!)

First I made the naan bread dough - a few hours before the meal as that was when I had a spare moment. I turned to the BBC recipe pages, which I generally find quite good (and usually pop up quite early on Google, haha). I used this recipe, although I only used half and didn't really measure the liquids - just chucked in some milk and oil until I could scooch my dough hook around in the bowl to make some recognisable dough. I left it to knead itself and played with my son in the garden. (Thank you KitchenAid, what a much better mother you make me! Let's ignore the fact I fed him 'breakfast' for dinner last night, shall we...)

After proving I decided I wanted to concoct them into peshwari naan. To do this, I got out my block of Creamed Coconut - this is a store cupboard essential as it also features in the curry sauce. I heard a little rumour that coconut fats are really quite healthy, so that makes it much healthier than the 'cream' option suggested on the curry jar. I'm not going to research it just in case I am proven wrong - but feel free to do so yourself if that floats your boat. You will also need raisins and I put in some ground almonds because I had some.

Mix together the coconut, about half an inch of the block, a handful of raisins and a sprinkling of ground almonds. When your dough has proved, split it into 2 (remember, I halved the attached recipe). It should stretch quite satisfyingly and be quite fun to work with. Flatten/stretch it out - I didn't roll, I just used my hands - into a roughly circular shape and place your filling in the centre, folding over like some kind of exotic pasty. I did this a good couple of hours before cooking and it didn't seem to have any adverse effects. I followed the recipe for the cooking part. Do remember to heat up the baking tray, as that is how the bottom gets cooked. I didn't 'serve with butter' - too much faff for me!

I use a little jar of Korma Curry Paste to make my curry. I basically follow the instructions on the jar to start with - soften the onions, add the paste, brown the chicken (I usually use thighs rather than breast), add some water. However, I don't add cream, as it isn't something we keep in and using a third of a pot in a curry sauce just means we scoff the rest - or, as we aren't great pudding eaters, it goes off. Instead, just crumble in about an inch of creamed coconut to add the creamy-ness. It suits us anyway, and it's a great tip I picked up from my mum who is the queen of store cupboard cooking. What I like about this meal is I have everything in to make it, and just have to pick up the chicken (or keep some in the freezer) so it makes it super easy.

And here is where I wish I'd taken a photo to add to the post... sorry guys. My naans looked like naans though, which is quite a triumph I think!

Happy Eating!

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