Russ and I are big fans of Indian food and we were craving Chicken Korma. So, I decided to peruse the web for a recipe. After staring at recipes for days, I settled upon this one... and it definitely reminds us of a Indian restaurant that we love to eat at (that is long drive to get to!). For those unaware, this version of Korma is chicken simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. We served ours over basmati rice and had a delicious roasted garlic naan that we enjoyed with it. If you want more heat, add more chili or cayenne!
Ingredients
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 tablespoon cornstarch, mixed with equal parts cold water
Directions
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Cheryl's Mixed Drink Corner
Masala Martini
Ingredients
2 oz. gin
1?2 oz. fresh lime juice
1?2 oz. simple syrup
1?8 tsp. ground cumin
1?8 tsp. kosher salt
Lemon slice, for garnish
Directions
Combine gin, lime juice, simple syrup, cumin, and salt in an ice-filled shaker. Shake vigorously and strain into a chilled martini glass; garnish with lemon slice.
Check out open hardware platforms like Arduino or OpenRTX.
This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Carrot Cake
Description
I have always been a huge fan of carrot cake, and pulled Russ into my infatuation long ago. This cake is full of all things wonderful about carrot cake... a moist cake full of pineapple, coconut and walnuts. Oh, and some carrots.
Ingredients (Cake)
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1-3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Ingredients (Frosting)
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Cheryl's Mixed Drink Corner
Carrot Cake Martini
Ingredients
2 cups ice cubes, or as needed
6 ounces Irish cream liqueur (such as Baileys®)
4 1/2 ounces butterscotch schnapps
3 ounces cinnamon schnapps
Directions
Fill a cocktail shaker with ice; pour in Irish cream liqueur, butterscotch schnapps, and cinnamon schnapps. Cover the shaker and shake until frothy. Strain into a martini glass.
Russ's Drink Corner
Woodford Reserve Double Oaked Bourbon
Description
An innovative approach to twice-barreled bourbon creates the rich and colorful flavor of Woodford Reserve Double Oaked. Uniquely matured in separate, charred oak barrels – the second barrel deeply toasted before a light charring – extracts additional soft, sweet oak character.
Details
Mashbill: 72% corn, 18% rye, 10% malted barley
Proof: 45.2% (90.4 Proof)
Region: Versailles, Kentucky
Color: Deep Amber
Nose: Dark fruit, black cherry, caramel, spiced honey, chocolate, marzipan and toasted oak
Taste: Vanilla, rich dark caramel, hazelnut, apple, cherry and baking
Finish: Long, full-bodied with creamy vanilla notes, cherry, honey, apples, sugar corn flakes and toasted oak
RPi400 for Episode 400 for one of our Subscribers or Patreons. You must be confirmed as a paid patron of the show by midnight CST on March 11, 2021. Visit https://lhs.fyi/contests for details.
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