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DOMINION LENDING CENTRES OUR HOUSE WINTER 2018 33 Ingedients Chicken Breast » 1 ½ lbs skinless and boneless chicken breasts, trimmed of fat » 1/3 cup cooking oil » 1 Tbsp salt » 1 Tbsp ground cumin » 1 Tbsp ground coriander » 1 tsp ground cayenne pepper (optional) » 1 Tbsp paprika (optional) » 1 tsp ground dried ginger (optional) Chicken Thighs » 1 ½ lbs skinless and boneless chicken thighs, trimmed of fat » 1 ½ cups plain yogurt, stirred » 1 ½ cups puréed tomatoes (2 to 3 medium) » 3 Tbsp finely chopped garlic (9 medium cloves) » 1/4 cup cooking oil » 1 Tbsp + 1 tsp salt » 3 to 4 black cardamom pods (optional) » 1/2 Tbsp ground cayenne pepper (optional) » 2 Tbsp ground coriander » 3 Tbsp ground cumin » 1 Tbsp + 1 tsp paprika (optional) » 1 tsp ground dried ginger or 2 ½ Tbsp finely chopped fresh ginger (optional) » 1 Tbsp celery seed » 10 cloves (optional) » 1 cup water Serves 6 to 8 Our House magazine couldn't pass up on a chance to get at least one recipe from the award-winning chef. So if you're ready to wow your family or guests for the big party, Vij has provided his favourite recipe for Chicken Korma. Vij's Chicken Korma Peparation Chicken Breasts In a medium bowl, combine chicken breasts with oil, salt, cumin, coriander, cayenne, paprika and ginger. (Do not use fresh ginger, as it burns while you grill the chicken.) Coat the chicken, then cover and refrigerate for at least three hours. Chicken Thighs Preheat the oven to 350°F. With a knife, crack the cardamom pods. With your fingers, peel back the shell to release the black seeds and collect them in a small bowl. Discard the shells. Crush the cardamom seeds with a rolling pin or a mortar and pestle. Set aside. In a medium cassoulet dish (or another baking dish with a lid), combine chicken thighs, cardamom seeds, yogurt, tomatoes, garlic, oil, salt, cayenne, coriander, cumin, paprika, ginger, celery seed, cloves and water. Mix well, cover and bake for about 40 to 45 minutes, or until chicken is cooked through. Remove chicken from the oven, but keep covered until you are ready to serve. Finish Chicken Breasts Once the chicken thighs have been in the oven for 35 minutes, preheat the barbecue or stovetop iron grill to high. Place marinated chicken breasts on the grill and cook for four to five minutes. Turn chicken over and grill for another four to five minutes. Gently poke one breast with a knife to check if it's cooked through. If the meat is still pink, grill each side for one minute more and check again. To Serve: Serve with Indian white basmati rice

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