I haven’t cooked this for quite some time, but in the colder months it is a great recipe and is one of my favourites. It is also a great recipe when you have guests over, as most of the cooking time is spent in the oven.
Leftovers are also great the next day with the chicken shredded up with pasta. Or it would make a great pie filling.
Even though I enjoy cooking and count it as one of my hobbies/passions I, like everyone else, have days where I just really don’t feel like cooking. Whether it has been a long day at work, my neck is playing up (which has been the case for the last few weeks), or it is just a stinking hot day (which we get quite a few of here in Perth), there are days where I just don’t want to spend much time (if any) in the kitchen.
So I love finding recipes like this one that are full of flavour but require very little time or effort in the kitchen. This is a great recipe for summer when it is hot and you don’t want to warm the house up by using the oven/stove top for too long (you can use the bbq instead if you want). You can even ‘cheat’ and use bought roast/bbq chicken or leftover chicken. I have made this recipe both ways and it was just as tasty with bought roast/bbq chicken as it was marinading and cooking the chicken myself. Although the marinaded chicken is beautifully moist and tender.
I have adapted the recipe to add some green vegetables, but you can omit them or replace them with any you prefer. I also like adding a small amount of the coconut milk to the dressing, however this wasn’t in the original recipe and you can omit it if you prefer.
This is a great, flavoursome recipe. Filling while also being light and refreshing. Best of all, it takes hardly any time or effort to make.
Browsing through some new cooking magazines the other day, this puy lentil dish reminded me of some of the everyday home cooking we enjoy when we visit Jerome’s parents in France. So of course I had to try it. It’s only in the last few years I have started using lentils and beans in a lot of my cooking. I really like using them now as they add a different texture to food, and are also very filling.
Although the recipe takes a while to cook, it doesn’t require a lot of effort and the end result is very satisfying, rich and filling while still having a freshness from the addition of lemon and parsley.
I found the sauce tasted great even before the addition of mustard and crème fraiche at the end, so if you can’t eat dairy or want a slightly lighter meal, you could omit the crème fraiche and still have a great dish. I admit, it isn’t the prettiest looking dish , but the flavour more than made up for the appearance.
My threshold for hot/spicy food is very low, so when we do eat Indian food a korma is usually my dish of choice. Unfortunately, a creamy korma isn’t the best choice if you are trying to watch what you eat. So my interest was sparked by a recipe in the Hairy Biker’s latest book and TV show The Hairy Dieters’ : How to Love Food and Lose Weight for a chicken korma that was less than 300 calories per portion (without rice). As I’ve said on this blog before, I really like finding healthier alternatives to favourite foods/dishes rather than cutting them out altogether. That way I don’t feel like I’m missing out.
I’ve cooked this twice now and have been happy with the results both times. It doesn’t feel like a light/diet version of something. It still has the creamy texture and rich taste of a korma from the blended cooked onion mix and the very small amount of cream added at the end. So now I can enjoy my korma at home without the guilt.
I like to add some steamed green beans at the end, as I feel the dish needs some added vegetables. I also prefer to cook this with chicken thigh fillets, though the original recipe was for chicken breasts. Don’t be put off by the long list of ingredients. That is mostly the spices. The actual recipe itself is, in my opinion, quite easy to cook. Next time I think I’ll try it just with a variety of different vegetables.
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