We’ve not yet made anything from Diana Henry’s A Bird in the Hand which hasn’t been anything short of delicious. That said, we’ve tried lots of recipes for curries over the years and often find that there’s something missing… so we were curious to see what Diana’s recipe for chicken korma turned out like.
First thing you need to know here is that this recipe takes a long time. I think end to end I was probably in the kitchen for about 2 hours. This is because there are quite a few separate things you need to do, some of which take quite a lot of time. You have to salt some chopped onions and leave them to drain for 30 minutes; you also have to soak some saffron for a long time… none of it is especially hard, but there are just a lot of things keep track of.
You also have to use the food processor a few times – firstly you fry the onions and then you have to blitz them into a paste. Separately you have to soak some nuts in hot water and then blitz those into a separate paste. It’s certainly enough to keep you busy!
But as I said none of this is hard, and the end result is definitely worth it. Is it the most authentic tasting curry I’ve ever made? Hmmm… probably not, but it’s tough to say with a korma because it’s such a rich rather than spicy dish. It certainly tasted close to the real thing, and it certainly tasted delicious. Time consuming, but worth the effort.
It’s been a while since we cooked anything from Simply Nigella, and fancying some sort of mince and potato dish this recipe for Indian Spiced Shepherd’s pie looked like a good candidate. People seem to agree too, because the photos for this have had more likes than any of our photos before now!
The recipe takes a little while to put together. First you boil the sweet potato with some cardamom, peppercorns and pieces of lime peel. Meanwhile you blitz together onion, garlic, ginger, cumin seeds, cardamom seeds and coriander seeds to form a paste and fry this – supposedly with coconut oil but I just used butter and olive oil.
Next you add the turmeric, chilli flakes and garam massala before finally adding the lamb mince. When it’s all cooked add some red lentils, chopped tomatoes, Worcestershire sauce and water before seasoning and putting a lid on whilst it simmers for about 20 minutes.
You’re still not finished though! Now you have to mash the potatoes. Nigella is ambiguous about whether you should fish the lime/peppercorns/cardamom out. I did, or at least I removed as much as I could. To make the mash a bit easier to work with, Nigella suggests saving some of the potato cooking water and mixing it in as you mash.
Next you transfer the mince mixture to a your dish(es) and put the sweet potato mash on top, then bake it in the over for 15 – 25 minutes. It’s not supposed to go crispy on top, but mine did a little bit (possibly because I added some ridges with a fork) and was all the better for it.
Something magical happens with this dish. Before it went in the oven I thought it tasted a bit bland, but when it came out the flavours had deepened tremendously and the dish was a really tasty, interesting and satisfying dish.
Mark is late home tonight, so I needed a dinner I could make and keep warm in the oven. This one from Simply Nigella seemed to fit the bill.
This recipe is for six people, but there are only two of us… but we do have big appetites. So things got scaled back a bit, but not enormously… I’d say I probably ended up making enough for four and then eating half of it myself. And I even had a slice of honey pie for dessert.
I couldn’t find wild rice in the store, so I had to make do with a mix of wild and basmati. Nigella says the wild doesn’t soak up as much liquid so I think the end result here was a bit drier than it should have been. Also the crunch of the coriander seeds came as a bit of a surprise when eating but, long story short, it’s delicious. Highly recommended. Let’s just hope Mark likes it when he finally gets home.