Tuesday, February 23, 2010
This recipe is from Food Network Magazine. I couldn’t find ground chicken, so I used ground turkey. I didn’t know what “korma” was, but when I tried it, I was delighted to find that it is an Indian dish. This was quite easy to make. I served it on the Soft Wrap Bread from The Baker’s Companion (p. 184). I used the leftovers to make calzones a few days later (as pictured above). The korma was great served both ways!
1 large red onion; ½ chopped, ½ sliced
1 (1-inch) piece ginger, peeled and thinly sliced
2 cloves garlic, smashed
½ teaspoon ground coriander
1 teaspoon ground cumin
¼ cup vegetable oil, plus more for brushing
¾ pound ground chicken
¼ cup plain yogurt, plus more for garnish (I recommend Greek yogurt for the garnish)
¼ cup frozen peas, thawed
¼ cup chopped fresh cilantro, plus more for garnish
4 pocketless pitas (I recommend the Soft Wrap Bread from KAF Baker’s Companion)
Chopped cashews and/or hot sauce, for garnish (optional)
Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, ½ teaspoon salt and ½ cup water.
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with ¼ cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.
To make the Calzone Dough:
2 teaspoons active dry or instant yeast
1 teaspoon sugar
1 cup warm water (110°F)
2 ½ cups all-purpose flour (plus more as needed)
1 ½ teaspoons salt
1 tablespoon olive oil
In a small bowl or 2-cup liquid measuring cup, stir together the yeast, sugar and warm water. Let stand for 5 minutes.
In the bowl of a food processor (with the dough blade), combine 2 ½ cups flour, salt, and olive oil. With the processor running on dough speed, slowly pour in yeast mixture. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky. Add additional flour or water if necessary. Process for 45 seconds to knead.
Transfer the dough to an oiled bowl and cover with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour. Divide into 6 balls and roll each out thinly (about 8-inch round). Place about 1/3 cup meat mixture on half of each circle. Fold remaining half of dough over; crimp edges to seal. Brush top of calzone with olive oil. Cut 3 small slits in the top of each calzone to allow steam to escape. Preheat oven to 400°F. Bake at 400°F for 10-12 minutes, or until calzones are nicely browned.