It was only last night Hector received the news that Alison, long-time friend of Marg who resides in New Zealand, would be resident at Hector’s House for one night only. The second New Zealander to partake of Curry with Hector in as many weeks. Curry for The Ladies had to be Chicken. How long is it since Hector cooked his own Chicken Korma recipe? December 22, 2010 was the last time Hector was called upon to perform this task. On that day I did not even eat my own creation but went to The Village for something more substantial – Aloo Gosht to be precise.
There has been something approaching premonition in recent weeks that Hector would consume a Chicken Curry, tonight was the night.
How to play it safe
Being years since I have done so, I had to consult my own recipe for the ingredients and the order of preparation. Blending the Onions always feels like cheating, but is required to create the smooth paste that is the Korma Masala. I admit to overloading on the Seasoning and the Ginger, the Korma had to be fit for the Hector palate and the word – kick – would not be welcomed. The Dish also had to be gluten-free. When I considered the Masala to be on the thin side, I could not use Thickeners, but had to try and reduce the liquid by conventional means. This was difficult given that even Halal Chicken will turn to pulp if over-cooked.
Alison said she was starving. Marg was worried about me serving – Hector portions. There was more in the pot in case another diner turned up, one never knows. The table was set for four. Alison enquired as to the ingredients. Being particularly interested in all things healthy, she knows the health-giving properties of Turmeric, Ginger, Garlic etc. That I chose to put Ginger Strips as a Topping went down well. Marg made no comment about the Green Chillies, two slices, I got away with it.
Magnificent – was Alison’s verdict. The guest always has to be polite, however, Alison was emphatic that she had enjoyed her Korma and ate the lot.
For Hector this was Rice with a Creamy Sauce. The Korma was – pleasant – but as ever with Chicken I found that the Meat was incidental. What does Chicken add to Curry? I know not. Perhaps a Vegetable Korma may now suit me?
How long before Hector samples Chicken Tikka Masala?
Ramadan at The Village
Hector was in contact with Irram Baig today regarding the serving dates and times for the totally wonderful Ramadan Village Buffet. With sunset not until 22.00 at Glasgow’s northerly latitude, the Buffet will be served each night at 22.15 commencing on June 19.
It is also known that in Morocco the clocks are put forward by an hour for a few weeks over Ramadan. More on Maroc soon.
You could potentially have used gram flour to thicken the masala.
Hector replies:
Noted.
How was Mela?
Stewart replies:
Not a patch on prior years. Wandered about a bit bored, to be honest. In the past it ran over 2 days with many stages. Now it’s one day with reduced stages and performances. Guessing there’s a funding cut somewhere. But with less performance, it’s in danger of becoming more of a food festival, as the offerings were up on last year, with loads of stalls dotted around.