Home Courses Corporate TY Cooking About Signup Blog Click & Cook Login

Chicken Korma

recipe May 19, 2021

Serves 4

If you don’t have coconut milk, you can combine cream and some chicken stock to create a sauce.  There are many different ways to add that subtle coconut flavour. I often add in some dessicated coconut...
 

4 chicken fillets
For Marinade
100ml natural yoghurt
1 clove garlic
1 tsp turmeric
For Korma Sauce
50g butter or oil
1 onion
2 cm piece fresh ginger
pinch chilli powder (or fresh chilli, or tabasco)
half teaspoon cinnamon
6 cloves (optional)
1 tin full fat coconut milk (use creamiest part in tin)
salt and pepper, to taste
25g flaked almonds
25g fresh coriander herb, to garnish

To serve: 1-2 cups rice

 

  1. To Marinade Chicken: Cut chicken into 2cm cubes. Put into a bowl with yoghurt, garlic and turmeric.  Cover and marinate for 15 minutes.
  2. For Sauce: Peel and dice onion finely. Peel and grate the ginger.
  3. Melt butter on HIGH for 30 seconds. Add onion, cook on a high heat for 2 minutes.  Stir in ginger, cloves, cinnamon and chilli powder, cook on HIGH for 1...
Continue Reading...

Carrot Cake 3 Ways: How to transform one simple recipe into lots of different variations

recipe Jun 07, 2020
 

 

Carrot cake fans seem to fall into two categories: those who vehemently insist their carrot cake should be light, fluffy and cloud-like; and those who equally strongly believe the perfect carrot cake is dense, moist and rich. I fall into the latter. The only thing the two camps seem to agree on is that the cake should definitely include a thick layer of cream cheese frosting with a citrusy hint. Historically carrots were a good source of sweetness when sugar and dried fruits were extremely expensive. Carrot cake seems to have its roots in a sweet meat dish. Much like mincemeat, it slowly lost its meat and gained sugar over the centuries. During the second world war, carrot cake took off, making the best use of a home grown source of sweetness. The oil in the mixture means this is a beautifully moist cake which will keep very well. Once the frosting has been added, the cake should be refrigerated. A butter-based cake will firm up in the fridge, but the oil in this cake means...

Continue Reading...
Close

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.