Much Work = Little Blogging

This last week has been a whirlwind of activity. None of which I would consider pleasure.
Markwin is writing exams and this means that yours truly has been learning everything she needs to know, and has long forgotten, about triangles, the American revolution, punctuation, earthquakes and volcanoes. Nothing about baking exotic cakes or preserving the peaches I bought and now are too soft for anything except the bin!

I did manage to make one of my favorite suppers yesterday, in between learning about the American Indian Wars and painting my bathroom windows.

I pause for the loud applause I am hearing from everyone reading this.

Chicken Korma is a lovely meal, and only takes a few minutes to put together and then you can leave it to simmer until you have memorised the Bill of Rights!!!

Chicken Korma - use the quick recipe as per Madhur Jaffrey

4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar
¼ tsp cumin seeds
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 plum tomatoes, chopped
1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
¼ - 1 tsp chili powder
¼ tsp salt
12 Button mushrooms (this is not authentic, but I had to use them before they went the same way as the peaches)
3 tbsp single cream
250ml/8 ¾fl oz water

Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
Put the oil in a wide frying pan or saute pan and set over high heat.
When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
Stir and fry for about three minutes or until the onions turn brownish.
Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
Put in the chopped tomatoes and fry for another minute.
Add in the chicken, chili powder, salt and 250ml/8 ¾fl oz water.
Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
Add the mushrooms if you are using them.
Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.

I serve it with Basmati Rice. You can top it with toasted cashew nuts and coriander, but as I had neither, I just used a little parsley. This is a very impressive meal and excellent for a party as you don't have to stand in the kitchen cooking while everyone is having a good time without you.