Ushi Goshalia

Sugar ‘n Spice recipes: Chicken Korma

Yudhika Sujanani on Sugar 'n Spice - Feast of Eid

Yudhika Sujanani on Sugar ‘n Spice – Feast of Eid

Sugar ‘n Spice shoot days are big fun…a little stressful at times but always fun. The Saffron/Ochre team are fabulous and I am always delighted to work with them! Stephen de Kock (the boss), Ushi Goshalia (my other boss), Danny (cameraman extraordinaire), Levar DUB DUB (he makes divine cocktails) and the Zaheera Mohammed/Gavin Poonjala (the money master minds)…what more could a girl ask for??? Oh yes, one more thing…Alexa Wilson…she had me looking like Indian Barbie all day…everyday!

Yudhika and the boss - Stephen de Kock from Ochre Media

Yudhika and the boss – Stephen de Kock from Ochre Media

My other boss, Ushi Goshalia

My other boss, Ushi Goshalia

The shoots are fun…the days are long and there are lots of festive cheer…not to mention the lunch time feasts and doggie bags – It’s all part of the Sugar ‘n Spice experience!

In episode five of Sugar ‘n Spice, I prepared the classic…or should I say my version of the classic Chicken Korma. This is said to have originated in Persia and was brought to India in the 16th Century during the Mughal Empire. This is also not a dish for the faint hearted, calorie conscious eater…the sauce is lightly spiced with cardamom, red chilli, bay leaves and cinnamon, thickened with cashew nuts and finished with a generous glug of fresh cream….perfect for any feast and for those who prefer mild dishes.

Yudhika's Chicken Korma on Sugar 'n Spice

Yudhika’s Chicken Korma on Sugar ‘n Spice

CHICKEN KORMA

Ingredients

800g chicken fillet, sliced
60ml sunflower oil
1 bay leaf
1 cinnamon stick
5 cardamom pods
60ml desiccated coconut
2 onions, finely sliced
60ml boiling water
185ml cashew nuts
250ml boiling water
15ml crushed ginger
15ml crushed garlic
10ml red chilli powder
5ml ground coriander
5ml garam masala
250ml fresh cream
Pinch of sugar
Salt to taste
Fresh coriander to garnish
Edible gold leaf, to garnish

Here’s How:

Soak cashew nuts in 250ml boiling water for ten minutes. Saute the onion slices with a little oil in a non stick frying pan until golden brown. Remove and drain on absorbent paper towel.
Place the 60ml boiling water in a Kenwood blender with the onion slices and process until smooth. Place the onion paste in a bowl.
Process the cashew nuts in the Kenwood blender with the water until smooth.
Heat oil in a 30cm AMC pot on medium. Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant. Add coconut and stir until the coconut turns a light golden brown. Stir in the crushed ginger and garlic.
Mix in the onion paste and saute until the excess moisture evaporates. Stir in the red chilli powder, coriander and garam masala. Stir for a few seconds before adding the chicken fillets.
Coat the chicken in the spices and fry until the pieces are sealed. Sprinkle in the salt.
Pour in cashew paste and a little boiling water. When the chicken fillet is almost done and the cashew sauce thickens, add the fresh cream and sugar.
Reduce heat and simmer for 2 – 3 minutes. Adjust the seasoning and garnish with fresh coriander leaves.
Gently dab the gold leaf over the chicken and serve.

Yudhika’s Tips

Use 6 plump chicken fillets for 4 people.
For a more nutty flavour, add coconut milk instead of fresh cream.
A Kenwood blender/liquidiser works best when making onion and cashew nut paste – a food processor leaves lumps in the paste and does not result in a smooth sauce.

Advertisements

The Big Move….

Sugar 'n Spice

Sugar ‘n Spice

I think most of you have heard me ramble on about my first cooking show on Saffron TV.  I talk about it often but then again, who wouldn’t?  It’s been a big marker in my cooking career.  I received a mail from Ushi Goshalia, Saffron TV Channel Manager, a few weeks ago with the most surprising news….Sugar ‘n Spice will now be aired on The Home Channel!

After the initial surprise, I am pleased – in fact, way more than pleased…delighted….no more than delighted…so while I mull over the right words to describe how I feel about my big move, I will share the details with you!

Here is a link on ‘The Home Channels’ website:

http://www.thehomechannel.co.za/shows/food/sugar-and-spice

The show goes out at the following times…

Monday 2pm
Wednesday 6pm
Thursday 11pm
Friday 10am
Saturday 8:30am and 5:30pm
Sunday 12pm and 9:30pm

Once again, I can’t thank my support team aka sponsors who have played such a big part in bringing the show to life!  AMC cookware for every pot I could possibly imagine (small, medium, large and super king sized – nothing was struck off the list), My Spar for the ingredients (believe me, there was a long list), Jo Borkett for the lovely wardrobe and Whirlpool for the amazing kitchen appliances!