Springbok Beef Bourguignon
March 18, 2017
Cornflake Chicken Nuggets
March 18, 2017
Directions
1Prepare the rice by heating the oil in a large saucepan over a medium-high heat.
2Add the rice, turmeric and seasoning and stir well.
3Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.
4Remove from the heat and keep the lid on until ready to serve.
5Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally.
6Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.
7Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked with no pink showing.
8Stir in the cream and yogurt and adjust the seasoning to taste.
9Spoon into a metal serving bowl and garnish with a parsley leaf.
10Re-heat the rice if necessary and serve in a bowl with the poppadum’s alongside.
Ingredients
Korma
4 Skinless Springbok Chicken breasts, diced
50 ml Sunflower Oil
2 Cloves Garlic, minced
1 Onion, finely chopped
1 Inch piece of Ginger, minced
1/2 tsp Chili Powder
1/2 tsp Ground Cinnamon
1/2 tsp Ground Turmeric
1/2 tsp Ground White Pepper
250 ml Passata
4 tbsp Chicken Stock
2 tbsp Ground Almonds
4 tbsp Double Cream
4 tbsp Plain Yogurt
Salt
Pepper
Parsley leaves, to garnish
Poppadum’s, to garnish
For the Pilau Rice
250 g Basmati Rice, rinsed in several changes of cold water, then drained
500 ml Boiling water
1 tbsp Sunflower Oil
1/2 tsp Turmeric
Salt
Pepper