Chicken Korma (serves 4)

Chicken Korma by The Fat Foodie

I don’t know about you, but I’m always astonished at how much turkey is left over from Christmas Day. We’ve had our obligatory turkey sandwiches on Boxing Day, but I’m now completely done with anything roast dinner related and fancy something really different, well-flavoured and fresh. For me, a curry, such as this chicken korma, fits that bill perfectly and although I’ve named it chicken korma, you can easily substitute the chicken for leftover roast turkey.

Considering how often I make chicken korma, it’s surprising that I’ve never put the recipe up on the website. Yes, the ingredients list is long, but it’s well worth it because it makes a really fresh curry that’s streets ahead of thick, heavy pre-made korma sauces. I’ve said before that I’m a big fan of Indian food, but many curries can be harsh, too powerful with chilli and packed full of onion and garlic. It’s a recipe for disaster for an IBS sufferer. However, that’s not to say that the right low FODMAP curry can’t be created.

I’m a firm believer in the healing power of food. The right ingredients and spices hold the power to help our digestive systems when they’re at their most vulnerable and this chicken korma certainly does that thanks to its healing ginger, turmeric and cardamon. Chicken korma is often viewed as a wimp’s curry due to its light, creamy spicing and flavouring, but it’s actually made from quite a complex range of spices and this recipe produces a well-seasoned and lightly scented comforting curry. It’s an ideal antidote to the culinary over-indulgence of Christmas.

Ingredients:

4 chicken breasts (cut into bite-sized pieces) or leftover turkey

2 tbsps butter or vegetable oil

2 tbsps minced fresh ginger

2 tsps ground cumin

2 tsps ground coriander

2 tsps ground turmeric

1/3 tsp ground cinnamon

1/4 tsp ground nutmeg

1/3 tsp ground black pepper

The seeds of 8 cardamon pods

8 whole cloves

1/4 tsp dried chilli powder

320g of tinned coconut milk

20g desiccated coconut

2 tsps white sugar

Salt and pepper (to taste)

Method:

Put a large saucepan over a medium heat and add the butter, spices, ginger and chicken.

After the chicken has been cooking for 5 mins add the coconut milk and desiccated coconut and cook for 20 minutes. Make your rice in the meantime.

Once the chicken’s fully cooked add the sugar and any salt and pepper to suit your own taste.

Remove the cloves from the korma before serving in bowls with rice.

Chicken Korma by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017-2018

Beef Madras (serves 4)

Beef Madras by The Fat Foodie

Beef Madras by The Fat Foodie

Now that spring is creeping in, with its sporadic sunny, but chilly days it’s tempting to get work done in the garden. However, I know fine well that if I’m going to be working in the garden all day the last thing I’ll feel like doing when I get in is cooking a decent meal from scratch. I think a hot bath to take the chill from my bones (helped along by a warming glass of wine or two) will be a much stronger calling. So it was with a great deal of foresight that I prepared this beef madras in the slow cooker before I headed outside the other day.

The beauty of using the slow cooker to cook a curry is that it allows the spicy flavours to permeate into the casserole beef throughout the whole day while the slow cooking process also tenderises the meat. As a result, you’ve got a wonderful meal to come home to after a hard day’s work with very little effort and minimal prep work involved.

Upon tasting this beef madras, I discovered that it was a bit on the spicy side for my family so I kept my (dairy-free) portion aside and added lactose-free double cream into the rest. I don’t mind quite a generous amount of heat in my curries, but the addition of the cream seemed to be a resounding success with my family because it tamped down the heat of the chilli in the curry while adding a luxurious richness. Equally, you could omit the madras curry powder and use a garam masala curry powder instead, which will add flavour, but not heat.

If you like meals that involve very little work to prepare and curries with plenty of body and flavour then this beef madras is definitely one for you to try.

Ingredients:

450g diced casserole beef
360g of tinned chopped tomatoes
2 tsps hot Madras powder
1 tsp (heaped) ground turmeric
2 vegetable stock cubes
1 tsp salt
200g red bell peppers (diced)
60g desiccated coconut
1/2 pot lactose-free double cream (optional)
Serve with basmati rice
Method:
Set your slow cooker on low and put the beef, chopped tomatoes and desiccated coconut in.
Put the stock, Madras curry powder, salt and ground turmeric in a jug and add around 100ml of hot water to it and stir before adding to the slow cooker. Stir until everything is mixed together.
Leave the beef madras to putter away all day. About twenty minutes before serving add your diced peppers. Taste to see if you need to add any more salt. Make your rice.
When you’re ready to eat, serve as it is or add double cream (or a dairy-free cream) if you feel it’s a bit too spicy or if you just want to make it richer.
Serve with rice, naan breads or poppadums and fresh coriander.
Beef Madras by The Fat Foodie

Beef Madras by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017