F&W Pick: Chicken Korma
Mercier Press, €22.99
It’s hard to believe this is the first cookbook to be released by popular gourmet store and cookery school, Donnybrook Fair. With recipes written by chef Niall Murphy, this book stays true to the ethos of the school, which is all about simple food, done well and getting the best out of ingredients. It’s ideal for those looking to improve their skills and create fabulous food for friends and family, with an eclectic mix of traditional recipes as well as dishes inspired by the chef’s travels.
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 garlic cloves, grated
- 4cm piece of fresh ginger, peeled and grated
- 4 whole cloves
- 4 cardamom pods, crushed
- 1½ teaspoon ground cumin
- 1 teaspoon mild chilli powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground allspice
- 1 teaspoon ground coriander
- 4 chicken fillets, cut into bite-sized pieces
- 100g ground almonds
- 450ml chicken stock
- 2 teaspoons tomato purée
- 250ml double cream
- Salt and freshly ground black pepper
- 75g flaked almonds
- Chopped fresh coriander, to garnish
- Basmati rice, to serve
1 Heat the oil in a large saucepan or frying pan set over a medium heat and fry the onion, garlic, ginger, cloves and cardamom pods for a few minutes, until the onion begins to soften. Add the remaining spices and stir them around the pan, allowing them to release their flavour.
2 Add the chicken and coat well with the spice mix. Add the ground almonds, chicken stock and tomato purée and bring to a simmer. Gently simmer for 30 minutes but don’t allow to boil, as this will cause the chicken to become tough.
3 Add the cream and simmer until the sauce has reduced to the consistency of thick cream. Taste and adjust the seasoning.
4 Place the flaked almonds on a dry pan set over a medium heat and toast, turning regularly, until the nuts take on a light colour. Transfer to a plate to cool. Scatter the chopped fresh coriander leaves over the curry along with the toasted almonds. Serve with basmati rice.