Posts Tagged ‘spices


My Quick Chicken Korma

My Quick Chicken Korma

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

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 (I will sometimes
cheat and just use ground cardamon)
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned chopped tomatoes.
1.5 kg/3lb 5oz chicken pieces, skinned and cut into small chunks
¼ – 1 tsp chilli powder
¼ tsp salt
3 tbsp Thick Plain Yogurt
250ml/8 ¾fl oz water
1 handfull dessicated coconut
2 handfulls sultanas


1. Put the ginger, garlic and 3 tbsp water in the container of an
electric blender. Blend until you have a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat.

3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves
and cumin seeds. Stir once or twice and put in the onions.

4. Stir and fry for about three minutes or until the onions turn brownish.

5. Put in the paste from the blender, and the ground coriander and ground cumin
and fry for a minute.

5. Put in the chopped tomatoes and fry for another minute.

6. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.

7. Bring to a boil. Cover, turn the heat to medium add the sultanas
and cook for 15 minutes, sirring now and then.

8. Remove the cover, add the cream and the dessicated coconut cook
on high heat for another 7-8 minutesor until the sauce has thickened.
Stir gently as you do this.

My Fragrant Rice
This is simple just Boil some basmati rice
with a cinnamon stick and saffron (or a pinch of Turmeric),
drain and serve.

By Hex

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I don’t use kidney beans in mine as i don’t like them but you can add if you like tablespoon of oil (i use garlic olive oil mm)
2 onions chopped quite small
4 cloves of garlic crushed
1tablespoons dried oregano
2 tablespoons of chilli or whichever you desire
1 teaspoon ground cumin
2 green peppers chopped small
1 tin of diced tomatoes sometimes i use another one depending on how much you make
tomato paste or tomato purée which i use a full tube off as most places don’t have the paste
steak mince or corn mince which i usebrown your mince then take out place in a bowl
fry the onions, garlic , chilli ,oregano and ground cumin in the oil until the onions have went soft
then add the peppers, wait until they have softened then add your tomato purée or paste
then add your mince and tins of tomatoes and cook until ready

try it with linguine instead of rice its beautiful or i also like having watercress, spinach and rocket salad with it, or maybe try having tortillas with grilled cheese and some sour cream mmmmmmmm

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Crunchy Chinese Style Chicken

Crunchy Chinese Style Chicken


1kg/2lb chicken (skinless & boneless breast)
1 egg, lightly beaten
50ml/1/4cup soy sauce
2ml/1/2tsp salt
pinch powdered All Spice or Ginger
750ml/3cups Crunchy nut Cornflakes , crushed to 250 ml (1 cup)


1. Wash chicken pieces and pat dry.

2. Marinate in mixture of egg, soy sauce, salt and All Spice for at least half an hour

3. Coat evenly with cornflakes and place in a single layer, on a well greased or foil lined baking tray. Bake at 180°C (350°F) until chicken is tender. Do not cover or turn chicken while baking.

2 – 4 servings

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