LIKE clothes, food tends to be a seasonal thing for most people. Summer ushers in light and airy salads, autumn is about more substantial robust fair, winter sees potjies and soups become standard while spring brings back easy living recipes.
This autumn has seen a nip in the weather that has us hauling out our electric blankets way ahead of winter. This also means hearty foods such as light stews are becoming regulars.
One of the best ways to ease into the cold months is with curries - starting with mild fragrant ones around May and finishing off with full-flavoured power-punching dishes in the middle of winter.
Jamie Oliver s cookbook is packed full of all sorts of delicious curries such as the chicken korma, ideal for this time of the year.
5 2 < ,#-=
@BB 5 5 / * < = # *.,BB 5 : 5 *+> ? 5 *.,BB 5 5 8 . / F 5 >BB * Cut the chicken into 3cm pieces. Finely slice the onions. deseed and finely slice the chilli if you re using it. Finely chop the ginger. Pick the coriander and finely chop the stalks. Drain the chickpeas.
5
Put a large casserole-type pan on a high heat and add some oil. Put the chicken thighs into the pan and brown slightly for five minutes (if using breasts, don t put them in yet). Push the chicken to one side of the pan and stir in the onions, ginger, chilli and coriander stars with the butter. Keep stirring until evenly golden brown.
Cook for about 10 minutes. Add the korma curry paste, coconut milk, half the flaked almonds, chickpeas, desiccated coconut and sliced chicken breasts (if using).
Pour half a cup of water, stir and bring to boil. Turn down the heat and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it s not drying out; add extra water if needed.
When the chicken is tender and cooked, taste and season with salt and pepper. * To serve curry Serve with any fluffy rice. Add a few spoonfuls of natural yoghurt dolloped on top, and sprinkle over the rest of the flaked almonds.
Finish by scattering over coriander leaves and serve with lemon a wedge to squeeze over.