The Mrs. and I were in Redmond and while driving back she decided that she wanted to go to the U District for Indian food at Cedar’s. The practical part of me saw Friday Seattle rush hour approaching so I insisted that we head straight home or face the consequences of a 2 hour commute.
Later that night I asked her what she wanted me to cook for dinner. She said, "I already suggested a dinner, so its your choice now."
WELL, what else could I do but make an attempt at making her the Indian food that she wanted in the safe and traffic-less confines of our home.
The result was: Chicken Shahi Korma w/ Cauliflower
This is from a recipe I found online that I adapted marginally. Here is the recipe that I found and I’ll just comment on the minor changes. I’m not accustomed to using recipes, but certainly for something like this, there’s no way I could do without.
8 cloves garlic, peeled
6 tablespoons water
5 tablespoons almonds, blanched
2 tablespoons chopped, peeled gingerroot
7 tablespoons vegetable oil
2 pounds lamb, cubed
1 teaspoon ground cardamom
6 whole cloves
1 cinnamon stick
2 onions, chopped
1 cup beef broth
2 teaspoons cumin
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1 1/4 cups whipping cream
1. In a blender or food processor, combine garlic, water, almonds and gingerroot; blend to a smooth paste. Reserve.
2. Heat oil in a wok or deep skillet over medium-high heat. Add cubed lamb, cooking a single layer deep at a time. Brown, then set aside.
3. Add cardamom, whole cloves, and cinnamon stick. Stir together, then add chopped onions; cook to a light brown. Reduce the heat and add reserved ginger/almond paste.
Stir fry for 3 to 4 minutes, then return the cooked meat with beef broth, cumin, cayenne pepper, salt, and cream. Bring to a boil, cover, reduce the heat to low, and simmer for 1 hour; stirring frequently. Skim any fat on top.
First, I didn’t use lamb, I used boneless, skinless chicken thighs. This is the meat that they use at Cedar’s for the Chicken Shahi Korma. I used less garlic (because my cloves are BIG) and I used half cream, half milk to make it a little less rich and bad for us.
The addition of the cauliflower was because half the time she is there, Heather orders the Vegetable Coconut Curry and one of its main ingredients is cauliflower.
The carrots are there, because I didn’t like how the colors were looking. I thought that it neededed little flair, so I chopped some carrots. I think that at Cedars, their Korma has saffron and it changes the color to a little more orange-y. I might consider putting a little bit of carrot in the paste from step 1 to make it a little more colorful or perhaps adding paprika (poor man’s saffron).
Served with basmati rice.
By The_Smiths on 2007-02-02 20:02:46