Nadhiya Hussain's Bengali Korma

                                             Photo credits to my better half ??
                  The first time I heard about Nadhiya Hussain was   on Facebook. She was the first second generation Bangladeshi  Bristish muslim (not to mention hijab clad) to win the Great British Bake Off. Now she has released a cook book done television shows.
So when the ladies in Muslimah Food bloggers group announced  that this month's challenge was  to create a Bangladeshi recipe I decided to try her Bengali Chicken Korma. 
It was unlike the usual korma recipes I have seen, there is no yogurt, no cream or much spices and she used eggs in it . The main ingredient was onions , garlic and ginger and they cooked until they become sweet and mush.  Give it a try , it has a nice mellow taste. I used corn oil instead of butter but I think the butter would have made it even more richer and I reduced the garlic to 8.

Recipe: Bengali Chicken Korma recipe take from Prima magazine Aug2016 issue, recipes were from Nadhiya Hussain's book , Nadhiya's Kitchen.

1( 1200g) whole chicken, skinned and cut into large pieces
5 tbsp oil
1  whole cinamon stick
3 dried bay leaves
5 cardamon pods, ends snipped off
1 whole star anise
8 cloves of garlic
1 1/2 inch ginger
2 large onions, finely chopped
250 ml water
4 hardboiled eggs, shelled 
4-6 green chillies slit in to two length ways

Grind the garlic and ginger together with a little water to a smooth puree. set aside.

Put a large pan ,(I used a non stick one) over a medium high heat. Add the oil and let the oil heat up, add the whole spices into the oil and let them darken.

Add the pureed garlic/ginger paste and cook over  a low heat , stirring now and then for about 10 minutes. 

Add the onions, you need to finely chop it, so a food processor is a good idea to use here.  Cook the onions with a pinch of salt, stirring now and then. I kept the lid on.  The onions become mushy, (don't bring the heat up, cook over low heat).  You have to cook for a long period of time say about 15 -20 minutes.  Add 100ml of water to prevent it  from sticking at the bottom and also to make a sauce like consistency. Add the chillies and then add the chicken ( seasoned with a little salt), Stir it around , add the remaining water and cook , covered till the chicken is cooked through. Stir in the eggs and cook a few more minutes, taste adjust salt, and switch off.

Enjoy with some rice pilaf , salad another milder curry. Make sure you check out what the rest of the ladies in our group had made. 

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