Chef Time!

Chef Time!

Sunday, February 5, 2012

Mardi Gras

It brings cheer and fun to my heart, as Mardi Gras comes around. The very first time I went to New Orleans for Mardi Gras was back in 1979. I wasn’t really prepared for what the atmosphere that came with the festival, but it made a lasting memory as time passes.
The last time I went was back in 83, and it never miss a beat then either. I mostly remember some of the most delicious dishes, they were quite flavorful and interesting if not short of being exotic. Because of those memories, I’ve always try to bring to my friends and family, a taste of the wonderful world of Cajun (or Creole) cooking whenever I can. You can’t help slip in a recipe or two from the French, for they are the descendants of the Creoles.
So over time I hope to do the same for all my readers as well.


Butter chicken

Butter chicken

3 tsp. garam masala
1 tsp. chili powder
2 tsp. ground ginger
2 tsp. ground coriander
2 tsp. lemon juice
2 tsp. tomato paste
½ c. plain yogurt
2 lb. chicken thigh fillets, trimmed, quartered
2 ½ oz. butter, chopped
1 brown onion, halved, thickly sliced
2 garlic cloves, crushed
1 cinnamon stick
3 cardamom pods, bruised
2 tsp. smoked paprika
1 c. chicken stock
1 ½ c. tomato passata
½ c. pure cream
Steamed rice to serve
Combine garam masala, chili powder, ginger, coriander, lemon juice, tomato paste and yogurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.
Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.
Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.
Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change color. Add stock and passata.
Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.
Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.

No comments: