Since becoming a food blogger, my family and I have been eating a much more varied and interesting diet. It’s partly due to wanting to try out new things to keep the blog fresh, but also because I’m reading so many other food blogs and being inspired to test out their offerings. It’s this sharing aspect I think I enjoy most about becoming part of a food blogging community.
And this ethos of sharing good food is what I like so much about a new blog I’ve recently discovered called The Good Stuff. Written by two dads with young children, Matt and Corpy describe their blog as “a swap shop for new parents with a passion for good, healthy food”. It’s great too to hear some male voices out there amongst the cacophony of us mummy bloggers, plus they’re both from the West Country – my favourite part of the country. As well as posting their own scrummy recipes – take a look at this pair of risottos, for example, for kids and for dads – they also share tasty recipes offered by others. I was very chuffed when they recently featured my simple fish pie recipe.
Now I’m very excited to be able to return the favour. Here is a guest post from The Good Stuff’s Corpy for his Magic Chicken Korma, which I know my family are going to love when I try it out on them very soon. Over to Corpy!
Magic Chicken Korma
Way back when we first started telling friends that we were expecting a baby, a really wise friend of mine called Oli said “one of the great things about becoming a parent is that you get to experience all the stuff about being a kid that you forget when you get older”. He doesn’t have kids, as it happens, but he was so right. In many ways it is exactly this sharing a journey with our kids as they discover food that got us into writing The Good Stuff to start with.
Now we’ve progressed to a stage where our baby is a toddler – old enough to get involved with stirring, mixing, tasting and generally enjoying being in the kitchen – a new insight has emerged. Witnessing how he gets a thrill out of dough coming together or solid veg turning puree has shone a massive light on what it is I love about cooking. When you see it through a toddler’s eyes cookery is base magic, nothing short of alchemy. Raw ingredients, herbs and spices spell cast together into tasty meals. Although I’d long forgotten it – it’s this wizardry that explains why cooking continues to make me smile.
So what – you might well ask – has all that got to do with the good old fashioned Chicken Korma? Well in short there is real magic in them, there spices.
The ingredients list (although full of cupboard staples) reads like a witches brew – stick of cinnamon, cardamom pods, milk of coconut – and the way it comes together into a rich, tasty wholeness is worthy of Hogwarts. But like all good spells, its easy if you know how…
- 4 chicken breasts
- 1 large onion
- 2 cloves of garlic
- 150ml single cream
- 160ml coconut milk
- 2 carrots
- handful of frozen peas
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 stick of cinnamon
- 2 cardamom pods
- 1 bay leaf
- 1 handful of fresh coriander
- 1 glug of vegetable oil
- 125ml vegetable stock
This is going to make about four adult portions and is perfectly freezable.
- Start by prepping everything. Cut the chicken and carrots into small cubes, peel & grate the ginger, finely chop the onion and garlic.
- Heat a dry frying pan (with high-ish sides) over a medium heat and when it is hot add the cumin seeds. Cook them in the dry pan for a couple of minutes – they’ll smell lovely and pungent. If you have a pestle and mortar pour the seeds in there and smash with the other ground spices until a fine-ish powder. If you don’t use a flat surface and a heavy rolling pin. Next smash the cardamom pods and add them to the spice mix.
- Put the pan back on the hob and heat the oil. Once hot add the garlic, onion and ginger and soften a little before stirring in the spice mix and cinnamon stick. Keep the heat moderate, try not to burn the onion or garlic, and stir into a nice paste.
- Add the chicken and carrots. Cook until the chicken is browned and the carrots softened a little then add the stock, coconut milk and bay leaf, bringing it all to the boil.
- Simmer for 20 minutes until the liquid has reduced down, the chicken is cooked through and the carrots are soft. Add the frozen peas and cook for another few minutes until they are soft and tasty.
- Add the cream and fresh coriander, stirring all the while and trying not to let it boil too much. Take it off the heat and carefully remove the bay leaf, cinnamon stick and cardamom without burning your fingers!
Serve warm with rice or freeze for later.