Katies Korma-Curry

Coming to the conclusion that I love Indian food and would love to eat more of it, being able to /cook/ an actual indian-esque meal is something of an accomplishment for me. Working with my burned copy of Winnipegger Ken Kostics "Whats For Dinner?", I used the base of a vegtable curry and just sort of did whatever the hell I wanted / whatever I had on hand, as we women are known to do. It also stained whatever it touched bright BRIGHT yellow, so that was rather amusing. (thats the Tumeric for you.)


1 small red onion, diced.
4 cloves of garlic (I like my garlic)

Put these in a saucepan and sautee untill onion is soft and translucent.

1/2 c. Coconut milk
1 bunch of Coriander, ribboned
1 1/2 tsp. curry powder

mix that about for a few minutes and then add...

2 carrots, coined, on a bias
1 tin of chickpeas
more coconut milk
a pinch of tumeric

let this thicken up for about 7 minutes on med-hi, covered.

Add 1/4 plain yoghurt and sprinkle with fresh corriander. Serve over Basmati rice and enjoy!

my boyfriend Ian said It was awesome and he doesn't even like chickpeas. :)

Peas Massalam

Peas Massalam



I got this recipe from my dad ages and ages ago. He and Barb had a visitor who showed him this one. mmmmmmmmmmmmmm tasty!

1-2 Tbsp olive oil
1 or 2 large onions finely sliced
2 large ripe tomatoes - chopped
1 tsp salt
1 1" piece of ginger root finely sliced and diced
2 cloves of garlic chopped/sliced
1 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp cinnamon
1 tsp brown sugar
1 c frozen peas

You could put all the ingredients into a food processor (except the peas) and puree then cook it up and add peas, but I don't do this. I prefer this method:

Heat oil in a pot, and add the onions and saute. Add the salt and saute until soft. Then add garlic and ginger root and continue sauting for a few minutes (until soft?) Add the tomatoes and spices and cook, stirring until the tomatoe starts to soften, then add brown sugar and reduce heat to simmer for about 10 minutes. (The mixture will darken) Then add the peas - I always add them frozen and it seems to work out just fine. Continue simmering until the peas are cooked.

The McNarland Contribution to the Easter Feast

Fantastic feast! Yesterday I roasted 5 chicken breasts with olive oil, white and black pepper, and Alder Smoked Sea Salt (just to try it out). I cut a little piece off of one as I was puttering and then made Meag taste it, we then stood there and ate one of the breasts a chunk at a time. It was amazing and much harder than it should have been to put the other 4 away for the next day.

This afternoon, I made Meaghan's Chicken Curry recipe using the new Madras curry powder from Epicure. Food has no business being that shade of yellow. Dredge the chicken pieces in flour, curry powder and cumin then saute them till they're done. Pull them out of the pan and deglaze using equal parts chicken stock and orange juice. Add a couple of tablespoons of mango chutney and boil it till it's thickened. Whisk in some sour cream, add the chicken back and heat it all up. I'd like to add a little fresh cilantro next time.

After I wrapped it up, Meag went in and used the roasted chicken breasts to make her Chicken Kormadoori again (a good recipe has to be repeatable and she totally pulled it off). I'll get her to post the recipe.

Now I'm going to harass Erin until she posts her side of things although I may return to wax rhapsodic about the chicken and spinach.