Ok so I know Im on a bit of a Cork theme, but Im trying to catch up with all the amazing foodie experiences I had last time I was home. This time however, it comes from my London kitchen!
Green Saffron is a small family run business that opened in the well known foodie town of Midleton about 5 years ago. The brought with them a wonderful range of pre-mixed spice blends that made indian cooking incredibly accessible to those of us who just didnt know where to begin. Its a fun and easy way to make an authentic, healthy and delicious indian meal, without having to invest in time and money into spice kits and blending from scratch. The best part is that you can now order online! Get on it people!
When I moved over I brought with me several packets of various mixes and always manage to pick up a few more when I go back. I certainly have my favorites….Rogan Josh, Korma and Jalfrezi are all great. They also do lovely seasonal mixes. In the summer, fresh fruity cordials appear while at Christmas, warm gingerbread and other traditional fare is on offer.
I regularly make a HUGE pot of one of these blends which makes 4 sizeable dinners for two of us. You can also vary the choice of meat. For the recipe below, I chose chicken but I usually make a lamb version. The best thing about this korma is there is no cream so it is far healthier than most versions! I really hope you guys try it!
Green Saffron Chicken Korma
Serves 6-8, Approx 4 PP per serving
- 500g onions, finely chopped
- 15g butter
- 1 tbsp olive oil
- 1kg chicken breast
- 8 cloves of garlic
- 2 inches ginger
- 1 tin tomatoes
- 1 tbsp sweetener
- 1 tin low fat coconut milk
- 300ml low fat natural yoghurt
- 1 Packet Green Saffron Korma spices
- Melt the butter in a large casserole and add the oil. When melted, add the onions and sweat.
- Blitz the ginger and garlic in a food processer to make a paste then add them to the pan.
- Stir in the Green Saffron spices and stir well.
- Turn up the heat slightly and stir in tomatoes and sugar. Cook for 5 minutes to reduce.
- Stir in the coconut milk and reduce by half to thicken the sauce.
- Once the sauce has thickened, stir in the meat and yoghurt.
- Cook over a medium heat for approximately 30 minutes.
- Serve with fluffy white rice and naan breads, its also lovely with a little raita poured on top!