By Shaistha Banu
My name is Shaistha Banu. I migrated to Australia in 2013 from Madras (now called Chennai), India. Prior to 2013, I used to visit Melbourne every year to spend time with my daughter and her family.
Throughout my life I have lived in four countries and have travelled to many more. My favourite holiday trip has been to Venice – and I would love to visit Turkey one day.
I have two children who both live in Australia with their families. I live by myself in Tarneit and enjoy driving around my area and catching up with my friends.
I have a deep connection to the arts and love spending time creating. I love painting (on pots and canvas) including abstract acrylic art on stretched canvas, and love trying new arts and craft projects. I also have a deep passion for cooking and trying out new recipes. I have been teaching traditional Indian cooking for over 30 years. Many of the dishes I cook are family recipes that have been passed down through generations. For example, I learnt how to cook biryani, dosa and fish curries from my mother, many years ago.
Presently I have started my own part-time business cooking and selling authentic Indian eggplant and capsicum relish, and lemon pickle.
In my free time, I love dropping my grandchildren at school in the morning, picking them up in the afternoon, and hearing about their day.
I have been involved in the Wyndham Women’s Support Group since 2021. The group has provided me with a lot of support, giving me numerous opportunities (such as cooking demonstrations in Wyndham) and exposing me to other communities. I have made many friends through the group and enjoy spending time with them. Here is my recipe for Chicken Korma.
And if you’d like more information about the group please email wyndwomens.sg18@gmail.com
CHICKEN KORMA
Korma originated in the 16th century from the Mughlai cuisine of the Indian subcontinent. A korma is defined as a dish where meat or vegetables are braised with yoghurt or stock. Chicken, goat meat, beef, or lamb can be used in this recipe
Ingredients
- 1 whole chicken cut into 8 or 10 pieces
- 4-5 medium sized onions
- 3 tablespoons Garlic and Ginger paste
- 3 green chillies
- 3–4 tomatoes
- A bunch of coriander leaves
- A bunch of mint leaves
- 100gms of yoghurt (or one small cup)
- 2 tablespoons of almond meal
- 1 tablespoon turmeric powder
- 1 tablespoon Kashmiri chilli powder
- Salt to taste
- 2cm piece of cinnamon stick
- 3 to 4 whole cardamoms
- 3 to 4 whole cloves
- Canola oil for cooking
Method
- Cut the chicken into 10 pieces or so and wash and keep it aside.
- Slice the onions thinly.
- Chop the tomatoes into small pieces.
- Wash the mint and coriander and chop them up.
- Pound the cinnamon, cardamom and cloves together with a mortar and pestle. This paste is called Garam Masala.
- Take a big non-stick pot that has a lid and add a cup of oil.
- When the oil is hot, add the Garam Masala.
- Then add the onions, and fry till the onions become golden brown. Add a little salt while frying the onions.
- Add the garlic-ginger paste and fry this. Then add the chopped mint, coriander leaves, and whole green chillies. Keep the lid closed whilst frying.
- Add the chicken to it and fry till the water dries up and the oil comes to the surface.
- Add tumeric and kashmiri chilli powder and a little salt. If you want the dish to be hotter, add more chilli powder.
- Add the chopped tomatoes, then add the yoghurt and almond meal.
- Keep it on a slow flame and add one cup of water for the chicken to cook (optional).
