Well into the nationwide lockdown, days may seem a little longer than before and, with autumn now here, they are a little cooler too. Experimenting in the kitchen to prepare a soul warming curry is the perfect antidote to longer, cooler lockdown days.
“As author and illustrator, Valerie McKeehan says, ‘Cooking with love, provides food for the soul’.
Cooking can be very therapeutic, especially when you have some time to experiment. Use the time in lockdown to be creative. You will find that you will find that while feeding your family, you will feed your soul,” encourages The Table Bay’s Executive Chef Keshan Ramburan.
He shares his Wild Garlic Chicken Korma recipe, which he says has some heat to it but is well balanced with coconut milk and the fresh flavours of ginger and coriander.
“As curries go, this one is quite easy and fuss free to prepare in less than 40 minutes,” says Chef Keshan.
Wild Garlic Chicken Korma recipe
Curry
- 50ml olive oil
- 100g chopped onions
- 10g wild garlic leaves
- 20g fresh, chopped ginger
- 2 cardamom pods
- 2 star aniseeds
- 1 cinnamon stick
- 20g mixed curry powder
- 200g chicken breasts, cut into cubes
- 200ml chicken stock
- 100ml coconut milk
- 1g saffron
- 100g large potatoes, peeled and cubed
- 5g salt
- 30g fresh coriander
Method
- In a thick based saucepan, heat the olive oil and cook onions, wild garlic leaves, ginger, cardamom, star aniseeds, cinnamon stick and mixed curry powder. Cook until fragrant.
- Add cubed chicken breasts and cook for 5 minutes.
- Stir the chick stock and coconut milk into the dish, bring to the boil and cook for about 1 minute.
- Add saffron and potatoes and cook for 10 minutes until potatoes are soft. Season with salt and add the coriander.
- Serve with the rice and tomato and onion sambals.
