CHICKEN KURMA

Today I made kurma for the first time using dried coconut. It was different and quite delicious. This recipe is ideal for those not so keen on hot curries and prefer it mild.

Over the years I learnt and tried so many curry recipes, also learned to use whole spices and grind my own at home which makes a big difference in taste, I found. If I am using ready packed ground spices, I always dry fry them for a minute or two, just to freshen them up before adding the spices to the pan.

Today I started by preparing the COCONUT MILK for the curry. For this, I used 1 cup of desiccated coconut and 2 cups of hot water, mix and let it sit for 30 minutes then liquidise in a blender, then strain the coconut milk. Set aside.

Next prepare the CURRY PASTE.

• 3 tsp coriander powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 1/2 tsp turmeric powder
• 2-3 garlic cloves
• 1 cm piece of fresh ginger
• salt
• 2-4 tbsp water

Place all above ingredients in a blender together with water to make a smooth paste. Set aside.

Next, CHICKEN THIGHS or chicken breasts. Wash and cut the extra fat from the pieces. I used 7 chicken thighs or you can use 4 - 6 chicken breasts.

Now, chop up 2 medium onions in a large frying pan with 2-4 tbs oil and fry until browned. Add the spice paste and saute for 5 minutes. Then add the chicken pieces and stir fry for 5-7 minutes. Add 1 can of chopped tomatoes and the coconut milk and more water to the pan if necessary to cover the chicken pieces. Bring it to boil and then simmer for 30 minutes. Mix it occasionally so it won't stick to the bottom of the pan. Add some more water if needed.

Add chopped coriander just before serving.

ZUCCHINIS ( COURGETTE ) STUFFED WITH COUSCOUS ( KUSKUSLU KABAK DOLMASI )

Hi all, last night I made these stuffed courgettes which turned out quite delicious. I made two batches, one to cook on conventional oven and one to cook in microwave. They were both equally good. Makes 12.

INGREDIENTS

• 3 courgettes
• 3 tbsp couscous
• 6 tbsp boiling water
• 1 tbsp finely chopped leeks
• 1 tbsp olive oil
• 1 tbsp finely diced mushrooms
• 1 tbsp grated medium fat cheese
• 1 tbsp chopped fresh coriander or 1 tsp dried herbs
• pinch of cumin powder and chili powder
• Salt and pepper to taste
• Half a cup of hot water
• 2 tsp tomato puree
• Drizzle of olive oil
• Cheese slices or grated cheese  for the top

METHOD

1) Cut the courgettes in half then cut each one longways from the middle, as shown above, to make 12 pieces. Place them on a large plate and microwave them for 5 minutes on full power to soften them. Let the courgettes cool for 10 minutes then scoop the middle out with a spoon or cut with a knife. Set aside.

2) In a separate bowl soak the couscous with hot water, cover and leave for 5-7 minutes. Then add rest of the ingredients up to salt and pepper. Mix well.

3) Place about a tablespoonful of the stuffing for each courgette and place them into a oven proof tray. Mix tomato paste in hot water and pour in to the baking tray. Drizzle with olive oil and sprinkle extra cheese on top.

4) Bake in pre- heated oven on  200 C  for 30-45 minutes or until golden brown.

MICROWAVE METHOD

Prepare the courgettes as above and place them into a microwave safe dish. Cover with cling film and make one hole in the middle for steam to escape. Cook on full power for 10 minutes. Then grill on high heat on preheated grill until the cheese bubbling and crispy on top.

NOT: I used 650 W microwave on full power. Please adjust your cooking times for different power settings.

RED LENTIL SOUP WITH CUMIN AND CORIANDER(kirmizi mercimek corbasi)

INGREDIENTS

• 100 g red split lentils
• 1 onion, chopped
• 1 tbsp olive oil
• 1 potato
• 1 carrot
• 750-800 ml chicken stock or water
• 1 tsp cumin powder
• pinch of chilli pepper
• Some salt to taste
• Juice of half a lemon
• handful of fresh coriander

METHOD

Wash the lentils in cold water and drain it for couple of times. Heat the soup pan add the oil and the onion and stir fry it for 2-3 minutes. Wash and dice the potato into small pieces, add to the pan. Add the grated carrot together with the water, cumin powder, chilli pepper and salt. Bring the soup to boil. Turn the heat to low and place the lid on tilted. Simmer the soup for 25-30 minutes or until the lentils are tender and mushy. Remove from the heat, add the lemon juice and sprinkle with chopped coriander just before serving. Serves 4.