Chicken Korma – Cooking the Chef Asma Khan

Volvemos este mes con una una nueva propuesta de Cooking the Chef. Como cada mes, habrá que cocinar una receta de un chef famoso, o inspirarse en una de ellas. Este mes, April & Aisha nos acercan a Asma Khan, una chef india de Calcuta que se mudó a Inglaterra. Se puede ver un episodio de Netflix con ella en Chefs Table.

Me encanta la comida india y su punto picante. Hace tiempo viajé a Bangalore, India, por trabajo y fue una experiencia un poco chocante, tanto su comida picante cómo los lugares no turísticos.

Como me encanta el pollo Korma, he pensado probar una receta suya y resultó deliciosa. Me faltó solamente el pan indio para comer con el plato, pero no tuve tiempo de hacerlo.

INGREDIENTES

  • 500g de yogur griego.
  • 1 cucharadita de ajo en polvo (o mejor en pasta si tenéis).
  • 2 cucharaditas de jengibre en polvo (también mejor en pasta si tenéis).
  • 8 trozos de pollo (yo he cogido muslos sin huesos pero suele ser con huesos).
  • 2 cucharadas de leche entera.
  • Azafrán (cómo no tenia lo remplacé por una hoja de laurel).
  • 6 cucharadas de aceite de oliva.
  • 2 cebollas.
  • Garam masala en polvo. Solo encontré eso. La receta original contenia Indian bay leaves, 1 x 2½ cm pieza de cassia bark, 3 green cardamom pods y 1 clove.
  • 1 cucharada de cilantro en polvo.
  • ¼ cucharadita de chili.
  • 1 cucharadita de sal.
  • 2 cucharadas de almendras en polvo.
  • 1 cucharada de azúcar moreno.
  • 2 cucharadas de coco deshidratado o almendras si no tenéis.

RECETA

  1. Mezclar el yogur griego con el jengibre y el ajo y reservar media hora.
  2. Esperar unos 20 min antes de seguir la receta.
  3. Añadir el pollo en la marinada de yogur y dejar reposar en la nevera en un recipiente hermético.
  4. Calentar la leche en el microondas 15 s y añadir el azafrán si tenéis o las hojas de laurel como hice yo.
  5. Calentar el aceite en un wok y sofreír las cebollas cortadas en rodajas finas hasta dorar.
  6. Quitar y reservar.
  7. En el mismo wok, añadir el masala, mezclar con el aceite que queda y añadir el cilantro.
  8. Después de 1 min, añadir el pollo con la marinada de yogur.
  9. Remover y cuando esté caliente, añadir el chili, las cebollas y la sal. Bajar el fuego, tapar y dejar que cueza unos 35 min.
  10. Parar el fuego, añadir el azúcar, la leche infusionada, las almendras y el coco. Remover.
  11. Servir con arroz basmati.

Bon apétit

Kale & chicken wok

You can never be wrong with a wok. And you can almost throw anything good inside to make a lovely meal, the important things is to decide if you want the vegetables to be a bit crunchy or well done and the spices you want to use for the taste.

If you don’t have a wok, one of those that you can buy in a asian shop, you should get one. It heats up very quickly and if you have a gas stove done for wok, then it’s even better

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What do you need?

  • Chicken filet
  • White mushrooms (or any mushrooms)
  • Kale cabbage leaves
  • Shallot
  • Garlic
  • Ginger (fresh if possible)
  • Soja sauce
  • Salt, black pepper, coriander, cumin (fresh if possible)
  • Olive oil

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Steps:

  • You need to pre cook the kale leaves before. You can either boil them for a few minutes but it looses it’s vitamins faster, so i usually heat up a pan of water and put it on top in a  strainer so that it cooks with the steam.
  • If you like the cabbage to be crunchy, only steam cook it for 2 to 3mn.
  • Rinse with cold water and reserve
  • Prepare your chicken filet and slice them in big chunk
  • Heat up some olive oil at full heat and stir in the chicken very quickly as it will burn fast
  • Add the shallots that you can cut thinly, the ginger, the whole garlic cloves (3) and mushrooms that you can cut in big chunk
  • Continue to stir and add 1 tbsp of soja sauce, stir. Add salt, pepper and comino
  • Add the cabbage and stir in, add 1 tbsp of soja sauce again.
  • Taste and add as necessary more spices if necessary. Finish with the coriander
  • Enjoy

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Chicken, tomatoes cherry & nuts pesto risotto

If you regularly check my blog, you know that I like a lot rice or risottos. You can make so many different ways that it’s always an enjoyable moments. It all depends on the flavours.

This time I made a risotto starting with tomatoes cherry with some chicken and finally added a nuts pesto to strengthen the taste. Really lovely.

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What do you need?

Serves 2

  • Chicken filet for 2
  • 20 cherry tomatoes
  • Rice (1 glass)
  • 1 onion
  • 1 shallot
  • 20cl of white wine
  • 1/2l of broth (homemade is much better but you could skip it with a prepared one if you don’t have time to make it)
  • Broth: 70cl of water, 3 carrots, 2 tomatoes, 1 celery branch, 1 onion, 2 garlic cloves, 1 turnip, salt, black pepper, cumin
  • Handful of nuts
  • 40g of parmesan cheese
  • 2 table spoon of olive oil
  • Salt, black pepper
  • Basil (handful)

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Steps:

  • If you decide to go for the homemade broth: in a large saucepan, put 70cl of water and all the vegetables and spices mentioned above for the broth. Boil for 2hours
  • In your Le Creuset cocotte, start by cooking the chicken filet and when alsmot done add the chopped onion & shallot
  • Add the cherry tomatoes (keep 3 for the pesto) and stir for 10mn at medium heat
  • Remote the tomatoes and reserve for later
  • Add some olive oil and the rice and stir without stopping for 2-3mn
  • Add the white wine, continue to stir until dry
  • Add a ladle of broth and stir without stopping
  • Continue adding broth until the rice gets aldante.
  • Meanwhile, prepare the pesto in your blender: Put the basil, 3 cherry tomatoes, nuts, 2 tbs of olive oil, salt and black pepper. Blend until obtaining a smooth texture
  • When the rice is nearly done, add the tomatoes, chicken and 3/4 of the pesto (keep a bit to decorate your place)
  • Service the risotto using a round form and serve warm

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Noodles, chicken & trumpets

It’s this time of the year when you can find diverse mushrooms. Trumpets – trumpets of death, these mushrooms are quite nice and give a nice flavour to your dish.

That reminds of my dear mummy who loved mushrooms, she would go from time to time when we lived in the alps and spend hours cleaning and drying them to keep them for later during the year. Of course she would make an amazing sauce with creme fraiche for a meat dish. I can still not believed she left us so early, I miss her so much.

The pictures are very basic and quickly done as you can see but it was to marked the occasion, didn’t have time to prepare the photo shoot properly… oops!

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What do you need?

Serves 2

  • 2 filets of chicken
  • 100g of trumpets
  • 4 spoon of creme fraiche or philadelphia cheese if you don’t have cream
  • 10cl of white wine
  • Butter
  • Shallots, garlic, salt, black pepper
  • noodles saba
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Steps:

  • Wash of the mushroom and dry them off
  • Fry at medium heat the mushrooms, shallots and garlic in butter
  • Add the chicken and cook for 10mn
  • Add the white wine and stir, add a bit of water to dilute the juice
  • Add the creme fraiche and cook at low heat for 5mn
  • Add salt & black pepper
  • Boil the noodles for 3mn or as indicated on the box
  • Serve all together and enjoy
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Chicken & Figatellu Croquettes

I made croquettes for the first time actually the other day. I love croquettes, not super healthy but it can be so good. All is on the flavour and the texture.

My first one were quite good, not the best yet but I will make an other try very soon.

These ones were made from chicken and sausage that I brought from Corsica: Figatellu. Very delicious

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What do you need?

  • 150g of chicken
  • 100g of Corsica sausage
  • 350ml of broth that we will make
  • 550ml of full fat milk
  • 150g of butter
  • 150g of flour
  • 1 onion
  • 1 laurel leave
  • 1 egg
  • 1 carrot
  • 30g of flour
  • 30g of breadcrumbs
  • Salt, black pepper
  • oil for frying

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Steps:

  • Start by cooking the chicken filet and sausage with oil and onions finely cut
  • When it starts to get brown, add the water, carrot and laurel to make the broth
  • Meanwhile, start the bechamel by melting the butter and adding the flour
  • Once well incorporated, add the milk & broth and cook for 10mn at low fire without stopping to stir.
  • Cut the chicken and sausage in tiny bits with a mixer or knife
  • Integrate the meat in the bechamel
  • Leave in the fridge overnight to get it set
  • Make small croquettes with the mixture, roll in flour, then the beaten egg and finally in breadcrumbs
  • Fry on all side a few minutes in oil
  • Set on kitchen paper to absorb the oil and eat while still warm

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Chengdu Leng Mian Chicken – Cooking The Chef

Aunque en verano no hay reto de ‘Cooking The Chef‘, ese blog donde dos chicas eligen un chef nacional o internacional y nos proponen el reto de cocinar un plato suyo para publicarlo en nuestro blog y recoger todas las recetas en el suyo. En los meses de verano podemos volver a cocinar recetas de los chefs de la temporada anterior.

La chef Ching-He Huang me gustó mucho cuando hice su receta de Sopa de gambas laksa, así que esta vez para inspirarme he elegido sus noddles Chengdu Leng Mian. Como siempre, algo sencillo de cocinar y con mucho sabor.

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Ingredientes?

  • 2 pechugas de pollo
  • Noddles (Puedes elegir los que más te gusten, en esta ocasión eran noodles de arroz)
  • 1 cucharada de aceite
  • 1 cebolleta
  • 1 ajo
  • 1 cucharadita de salsa de frijoles amarillos
  • 1 cucharadita de pasta de sésamo
  • 1 cucharadita de jengibre fresco
  • 10 cl de vino blanco
  • 1 cucharada de salsa de soja
  • 1 cucharadita de vinagre balsámico
  • 1 cuchara de azúcar moreno
  • 1 cucharadita de aceite de sésamo
  • 1 cucharadita de aceite de chili (opcional)
  • 15-20 hojas de espinacas
  • 3 champiñones

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Elaboracion:

  • Corta muy fino la cebolleta, el ajo y el jengibre.
  • Marca el pollo en un grill y cocínalo unos 6 min. Después seguirás cocinándolo dentro de la salsa que vas a elaborar.
  • Calienta el aceite en un wok y cuando esté muy caliente cocina los champiñones unos 5 min a fuego medio. Después pon la cebolleta, el ajo, el jengibre, la pasta de sésamo y la salsa de frijoles amarillos.
  • Cocínalo durante 2 minutos y añade el vino, el vinagre, el azúcar y la salsa de soja.
  • Añadir el pollo que marcaste previamente y déjalo cocer unos 10 min.
  • Calienta agua para cocer los noodles, los tendrás en 3-4 min. Acláralos con agua fría para parar la cocción.
  • Antes de servir, pon los noddles en la salsa y las hojas de espinacas. Mézclalo todo unos minutos y ya está listo para servir.

利用

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Thai chicken & wild rice

Asian food is always a delicious alternatives for lunch or dinner. This thai chicken was one of them and it is not difficult to prepare. You would fine maybe recipes on the internet and many different alternatives with flavours that can vary quite a lot.

Coconut milk always makes delicious sauce this is one of my favourite dish.

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What do you need?

  • Chicken
  • Rice
  • Coconut milk
  • 1 teaspoon of  de corriander
  • 1 teaspoon of cumin
  • 1 teaspoon of  curcuma
  • ½ onion
  • 40ml of coconut milk
  • ½ teaspoon of fresh ginger
  • 2 garlic cloves
  • 15g of lemongrass
  • 1 red chily
  • olive oil
  • salt and black pepper
  • Small lemon
  • 1 tablespoon of brown sugar

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Steps:

  • Start by cutting finely the onion, ginger, garlic and lemongrass
  • In a mixer, put all the ingredients together (coriander, cumin, curcuma, onion, ginger, garlic, lemongrass and onions) to make a paste. If it’s too dry, add a spoon of coconut milk
  • In a walk, heat up some olive oil and start frying slowly the paste that you obtained during 2mns.
  • Add the coconut milk, chicken stock, lemon and sugar.
  • Cook for 20mn at low fire
  • Meanwhile start marking your chicken on a grill. You don’t need to cook it entirely, it will finish cooking in the sauce
  • Add the chicken to the sauce and let it cook well
  • you can add the spicy if you like it hot! 😉
  • You can serve it with wild rice like I did or with some noodles.

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