Wednesday, 5 September 2012
Back to school and how to feed the kids quickly! Speedy Chicken Korma
So, September arrives and there is that need to get yourself back into some semblance of routine, as the six weeks of lie ins, lingering lunches and all round joie de vivre are banished in favour of something requiring a little more effort. Unfortunately I am far better at 'holidays' than I am at' work' , so it's a bit of a culture shock on a random Monday evening in September when I realise that I haven't got all the time in the world. I crash in through the door at night and the last thing usually that I want to do is cook really, so if I can get away with cooking something that can be done between dealing with kiddie issues, then that's pretty much excellent, as there is no getting a way with it - kids need feeding.
This is nicely mild but flavoursome and was appreciated by Lola and Finn alike. And I cooked it whilst dealing with lunchboxes and a bit of Lola 'angst'. Tremendous. Three jobs done without really realising.
Chicken Korma, adapted from 'Light Chicken Korma' from BBC GoodFood
Serves Mum, Dad, Lola and Finn with a little left over
a small knob fresh ginger, peeled and finely sliced (Mine was about 1 1/2cm long and I grated mine)
1 garlic clove
1 onion , sliced
1 tbsp vegetable oil
4 skinless chicken breasts, cut into bite-size pieces
1 tsp garam masala
100ml chicken stock (Yes, I used a stock cube)
3 tbsp low-fat fromage frais (Didn't have any, so I used double cream)
2 tbsp ground almonds
handful toasted, sliced almonds , to serve
coriander leaves, plain rice , naan bread or chapatis, to serve (I served basmati rice)
Cook the ginger, garlic and onion in a large pan with the oil until softened.
Add the garam marsala
Tip in the chicken and cook until lightly browned, about 5 mins, the pour over the stock and simmer for 10 mins until the chicken is cooked through. If you want a thicker consistency you can simmer for longer.
Add the ground almonds and stir in
Add the cream (or creme fraiche) and stir to combine. Taste at this point for seasoning.
Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.