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We are very excited to introduce you to FIRST FRUIT TABLE. Not only does Franchette take the most beautiful photographs of food, but she also creates some extremely delicious and healthy recipes.

Like us, she is a food enthusiast with a passion for nutritional food and clean eating. All the recipes she creates are wheat and sugar-free, just perfect for the SMUK reader. Her dishes are so practical and nutritious, although she loves to experiment with new ingredients from time to time.

Franchette has always been a foodie. She learned most of her cooking tips when growing up – in the kitchen! To further her knowledge, Franchette took a diploma in nutrition to educate herself on the benefits of nutritional foods on our bodies.

We are delighted to share one of our favourite recipes from FIRST FRUIT TABLE on SMUK Universe.

CARDAMON & COCONUT KORMA WITH FRAGRANT CHICKPEA RICE

Author: Franchette
Serves: 8-10 portions
INGREDIENTS
  • 125ml full fat yogurt
  • 8 chicken fillets, cut into pieces.
  • 1 cup soaked almonds
  • 1 large onion
  • 2 cloves of garlic
  • 2.5 cm piece ginger
  • 2 or 3 chilies
  • 2 tbsp ghee/butter/coconut oil
  • 15 cardamon pods
  • 10 cloves
  • 1 tsp black peppercorns
  • 3 tbsp garam masala
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • 1 stick cinnamon
  • 400ml coconut milk
  • 2 tbsp poppy seeds
METHOD
  1. Marinate the chicken overnight by rubbing the chicken with 1 tbsp garam masala and 1 tsp cinnamon and coat it with the yogurt. Refrigerate overnight in an airtight container.
  2. Soak 1 cup almonds in water with a pinch of salt overnight.
  3. Blend the onion, garlic, ginger and chillies in a food processor until a puree forms. Heat 1 tbsp of ghee in a large pot to sauté the onion puree until its cooked. Stir continuously to avoid it from burning. Once cooked, remove from the heat and set aside.
  4. Grind together the cardamon seeds, cloves and black pepper in an old salt grinder or with a pestle and mortar. Add the ground mixture to the remaining spices (tsp ground cinnamon, tsp ground cumin,1/2 tsp turmeric powder, 2 tbsp garam masala).
  5. Heat 1tbsp of ghee in a small pan and fry the spice mixture. Once it has released aromas and a paste forms, add the paste to the larger pot with the onion puree.
  6. Bring the onion puree and paste mixture back on a low heat.
  7. Strain the almonds and blend it with 2 cups of water. Add it to the pot.
  8. Add the coconut milk and the poppy seeds with the stick of cinnamon.
  9. Up to now you have made the base for the korma. Add more coconut milk if the base is too hot.
  10. Drop the marinated chicken pieces into the pot.
  11. Leave to simmer on a low heat until the chicken has been cooked.
  12. Serve with chapati or fragrant chickpea rice, fresh coriander and yogurt.
NOTES
You can make the base for the korma the day before or keep it in the freezer.
I also use the base for vegetarian versions with butternut, sweet potatoes, chickpeas and cauliflower.
I add more coconut cream to make the base go further.
 

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