judi Archives • Mushroompride

Oreo Cream Cheese Brownies – Delishar

Fudgy dark chocolate brownie with a beautiful crackling top, filled with oreo cookies, a layer of cream cheese sits sandwiched in the middle, then topped with more oreo chunks. The combination is a match made in heaven! Sinful, yes… but oh so good!

Yes, it was worth every count of extra calories. Do not even think of using cheap chocolate when making brownies, because the main ingredient in brownie is the chocolate. And you are going through the trouble to make it, why not treat yourself to some good chocolate?

I can’t stress this enough, when working with flour, make sure not to overmix. We are making brownies, not kueh. Do allow the brownie to cool down and chill so that the cream cheese layer sets before cutting and serving. Keep in an air-tight container, and refrigerated after cutting. These brownies will last 7-10 days that way, if it not all gone the next day of course. 🙂

Cookies and Cream Brownies

Delishar

Makes a 8×8 pan

Brownie

15 pieces oreo cookies cut into smaller pieces
3/4 cup all purpose flour
2/3 cup sugar
170 g dark chocolate 60/70% couverture
1/2 cup butter softened
2 large eggs
pinch of salt
1 tbsp vanilla extract
1 tsp instant expresso powder

Cream Cheese layer

1 block 8oz cream cheese room temp
1/3 cup sugar
1/2 tsp vanilla extract

Preheat oven to 175C.
Line pan with aluminium foil and lightly grease pan.
On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.
Allow to cool for 5-10 minute.
In a clean mixing bowl, melt cream cheese and sugar over a bain marie.
Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.
Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined
Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!
Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.
Next, slowly pour in the cream cheese mixture and even out the top as much as you can.
Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.
Bake for 30-35 minutes until top of the brownie is set.
Allow to cool completely in pan.

Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don’t want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!
Adapted from averiecooks

Bon appetit!!

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Spicy Szechuan Beef – Delishar

I love the medley of flavours, colours, and textures of this simple stir-fry. The sweetness of the red pepper, crunchiness of the celery, and the lovely marinated tender beef, comes together and leaves you with a slight kick of good spicy numbness at the end with the Szechuan peppercorn. This dish beautifully compliments steamed fragrant Jasmine rice, and a light soup for a complete meal. This is more of a dry fried recipe, so there isn’t much sauce. But of course feel free to change it if you like something a little more saucy. 🙂

Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.

Heat pan on med high, and add peanut and sesame oil when pan is hot.
Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.

Add beef and stir fry until beef is almost cooked.

Add celery, carrot, and red pepper.
Stir fry for a minute.

Add spicy bean paste (doubanjiang), sugar, and a splash of water.
Stir fry until sauce is mixed through.
Serve garnished with some chopped spring onions.

Ingredients (Serves 3-4 as a side)

230g beef strips
1 tsp cornflour
1 tbsp light soy sauce
1 tbsp shaoxing wine / chinese cooking wine
White pepper to taste
1/2 red pepper, cut into strips
1 stalk celery, cut into bias slices
1 small carrot, julienne
2 dried chilli, rehydrated in hot water for 5-10 mins, then sliced
2 cloves garlic, minced
4 slices of old ginger
1 tsp Szechuan peppercorn
1 tbsp doubanjian / Spicy bean paste
1/4 tsp sugar
Splash of water

Method:

Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.
Heat pan on med high, and add peanut and sesame oil when pan is hot.
Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.
Add beef and stir fry until beef is almost cooked.
Add celery, carrot, and red pepper.
Stir fry for a minute.
Add spicy bean paste (doubanjiang), sugar, and a splash of water.
Stir fry until sauce is mixed through.
Serve garnished with some chopped spring onions

Bon appetit!

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Japanese Curry Beef Baked Rice – Delishar

This has got to be the ultimate comfort food… I thought Japanese Curry Katsu Don was already good enough. But throw some melted cheese, and oozing egg on a hot hot casserole of baked rice with that delicious Japanese Curry? How can you say no to that?!

I could have another one right now. Salivating so badly as I write this post, and being a little hungry to begin with ain’t exactly helping. Choose your favourite brand of Japanese curry, and pick your spice level to suit your taste. Do read the cooking instructions and add water accordingly. I’m going to give cooking instructions based on my brand of Japanese curry that I purchased at Meidi-ya.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Heat wok/large saucepan on med high.
Add 1 tbsp olive oil when hot.
Saute onions until soft.

Add shabu beef slice and separate slices.

When beef is half cooked, add water, potatoes, and carrot.
Bring to boil, lower heat to med, and cover.
Preheat oven to 180C.
Allow to simmer for 15 mins or until potatoes and carrot are tender.

Add Japanese curry roux.
Stir until combined and sauce thickens.
Remove from heat.

In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.

Top with cheese, cover the middle part with cheese as well.
Then crack an egg in the middle.
Season egg with a little salt and black pepper.
Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
Garnish with chopped spring onions.

Japanese Curry Beef Baked Rice

Sharon of Delishar

400 – 450 g shabu beef / thinly sliced beef
4 servings of cooked white rice
1 cup mozzarella & cheddar cheese mix
2 russet potatoes cubed
2 medium carrot cut into 1/2 inch rounds
1/2 yellow onion diced
4 eggs room temp
Japanese Curry Roux
Water as stated on package
Salt and pepper
Chopped spring onions for garnish

Heat wok/large saucepan on med high.
Add 1 tbsp olive oil when hot.
Saute onions until soft.
Add shabu beef slice and separate slices.
When beef is half cooked, add water, potatoes, and carrot.
Bring to boil, lower heat to med, and cover.
Preheat oven to 180C.
Allow to simmer for 15 mins or until potatoes and carrot are tender.
Add Japanese curry roux.
Stir until combined and sauce thickens.
Remove from heat.
In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.
Top with cheese, cover the middle part with cheese as well.
Then crack an egg in the middle.
Season egg with a little salt and black pepper.
Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
Garnish with chopped spring onions.

You can bake it in a large casserole too. Just portion each serving out.
Be very careful because it’s going to be hot!
Bon appetit!!

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Thai Stir-fried Morning Glory (Pad Pak Boong) – Delishar

When I first went to Thailand was was surprised to see ‘Morning Glory’ being offered on the menu. First thing that came to mind was the Morning Glory flower, and I thought it was a little weird. Nonetheless, I ordered it out of curiosity only to find out that it is actually Kang Kong! Kang Kong is known as water morning glory, or water spinach.

However, the dish taste different from the usual sambal kangkong that I’m used to. As with all other Thai food, I fell in love with it instantly. I love the crunch of the vegetable, the sharpness of spices used, and that lovely after-taste of fermented soybean that lingers with the spiciness of the hot chilli! Feels like a party in my mouth. LOL!

One thing that I love about stir-fried vegetables is the ease in preparation and speediness in cooking. This dish took me 10-15 minutes tops, from prepping to serving!

Pad Pak Boong (Thai Stir-fried Morning Glory)

Delishar

1 pack of kangkong / water morning glory cut to 2 inch pieces
1-2 chilli padi seeded and sliced on a bias (or to taste)
2 cloves garlic minced
1 tbsp fermented soybean paste tou cheong
2 tsp oyster sauce
1 tsp fish sauce
1 tsp sugar
water
1 tbsp oil

Heat pan on med high, when pan is hot, add oil.
Add garlic and chilli and stir-fry for 30 seconds.
Add kangkong and stir fry until it starts to wilt.
Then add fermented bean sauce, oyster sauce, fish sauce, sugar, and splash of water.
Stir fry until combined.
Remove from heat and serve immediately.

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Tom Yum Hor Fun (Rice Noodles with Tom Yum Gravy) – Delishar

A dear friend of mine told me she had Tom Yum Hor Fun at one of the local Thai restaurant. My little light bulb lit up! Why have I not thought of making it before?! It is a pretty straight forward recipe.

Warning: Do not be fooled by the ‘harmless’ looking gravy. If you are not into spicy tom yum, I suggest you reduce the amount of chilli padi used or try the original Hor Fun Recipe instead.

Whenever the husband thank me after his meal, or gives me a big sloppy kiss on my cheek after he return the plates to the kitchen, it meant that he had a really good & satisfying meal. Even I couldn’t get enough of the sauce! The intense sour and spicy broth made into this velvety smooth gravy that glides down your throat but leaves a punch of spice lingering in your mouth. Shiokness! An instant relief for my very bothersome sinus! LOL!

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Tom Yum Hor Fun

Sharon of Delishar

2 servings of Horfun/Kway Teow
1 tbsp fish sauce
1/2 tsp sugar
1-1/2 tbsp oil
3 cups low sodium chicken stock
1-2 tbsp fish sauce or to taste
1 tsp sugar
Juice of 1 lime or to taste
1 coriander root
2 stalks lemongrass ends only, bruised, & cut into 2 inch pieces
3 lime leaves crushed
6 slices of galangal
2 cloves garlic crushed
2 chilli padi sliced & seeded
Bunch of chye sim cut into 2 inch pieces
4 straw mushrooms quartered
1 chicken breast thinly sliced
6 large prawns shelled & cleaned
Corn starch slurry 2 tbsp corn flour + 4 tbsp tap water
Salt and pepper
1 egg lightly beaten (optional)
Chopped coriander to garnish

Season chicken in a little salt and pepper.
Toss kway teow/horfun in fish sauce.
Heat pan on med high, then add oil.
Stir fry kway teow/horfun quickly with sugar. If kway teow is hard, add a splash of water to soften. Set aside.
In wok, bring chicken stock to boil.
Add garlic, galangal, lime leaves, chilli padi, and lemongrass. Allow to boil for 5 minutes.
Lower heat to med, add chicken, and mushrooms.
When chicken almost cooked through, season broth with fish sauce, lime juice, and sugar.
Add prawns and cook for a minute.
Fish out lime leaves, lemongrass, and galangal.
Add chye sim to broth.
Add egg while stirring constantly.
While stirring, drizzle in corn starch slurry until sauce thickens into a thick gravy.
Remove from heat and serve over prepared kway teow/horfun.
Garnish with chopped coriander, and serve immediately.

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Oreo Chocolate Cheesecake Cookies – Delishar

I have a box of Oreo cookies laying in my pantry begging me to used them, so I’ve been quite obsessed about baking with Oreo lately. Initially, I wanted to make Oreo cuppies, but I only had 2 eggs, which was not enough for me to make the Swiss Meringue Buttercream to frost the cuppies. And yes, I was too lazy to walk to the supermarket to get more eggs.

So there was a change of plans! I needed to bake something badly to destress as work has been pretty hectic. And these cookies were easy to make and they taste great! My co-worker gets to share some of my stressors because I bring my bake goods to share with them at work. They often kid that they should stress me more so that they get to enjoy more goodies.

I love the pairing of Oreo and cream cheese. They are a pair made in heaven, and with mini chocolate chips in the tangy, sweet, buttery, and chewy cookies to boot? What’s not to love?

Ingredients (makes about 30-35 cookies) adapted from tablefortwo

1 cup plain flour
1/2 cup unsalted butter, softened
4 oz cream cheese
2/3 cup castor sugar
1 tsp vanilla bean paste/vanilla extract
pinch of salt
1/2 cup mini chocolate chips
10 oreo cookies, cream removed & crushed

Method

Preheat oven to 190C.
Line baking sheet with parchment paper.
In your mixer beat butter and cream cheese until combined.
Add sugar, salt, and vanilla extract and beat until combined.
Then gently mix in flour and fold in chocolate chips.
Roll about 1-1/2 tbsp of dough into a ball.
Then coat it with oreo crumbs, and place it on cookie sheet. Continue until all the dough is rolled and coated.
Bake for 12-15 minutes until edges starts to brown.
Let cook on tray for 5 minutes, then transfer to cool completely on cooling rack.
Store in airtight container for up to 5 days.
Serve with a glass of milk!

Bon appetit!!

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Lemongrass Roast Chicken with Nam Jin Jaew – Delishar

After my first spatchcocked Peri Peri Chicken, I fell in love with preparing or roasting chicken that way. Personally, I felt that the chicken needs a shorter period to be cooked, and it makes serving/eating the chicken much easier too!

All I needed to do was to cut the chicken up into 4 portions and serve. Butterflied chicken also allows gives me a flatter surface to work on so I can evenly marinade the chicken with whatever marinate that was prepared. For this recipe, I used a blender to save time. The preparation of this dish is pretty simple, and the marination can be done a day before. If you do not have a blender, then you will need to mince the ingredients by hand, or use a mortar and pestle.

We thoroughly enjoyed the chicken, and the husband commented that the sauce was amazing. He thinks this should be the dipping sauce for anything grilled or roasted. The kids polished the chicken on their plate and was asking for more. I served the roasted chicken with some rice cooked in chicken stock.

Lemongrass Roast Chicken with Nam Jin Jaew

Delishar

Lemongrass Roast Chicken

1.4 kg whole chicken butterflied/spatchcocked
5-6 whole lemongrass bruised
1/2 cup chopped lemongrass
1 inch thumb galangal / blue ginger
1 tbsp whole black pepper
1 tbsp coriander seeds
1/2 tbsp cumin powder
1/2 cup garlic cloves peeled
1 tbsp brown sugar
1/2 tsp salt
1 tbsp fish sauce
1/2 cup coconut milk
1 tbsp oyster sauce
Splash of water
Lime wedge to serve

Nam Jin Jaew

1 cup water
1 thai chilli/ chilli padi seeds removed and chopped
2 tbsp rice vinegar
1 tbsp grated galangal/blue ginger
2 cloves garlic pressed/minced
3 tbsp fish sauce or to taste
1/3 cup palm sugar
Corn starch slurry 2 tsp corn flour + 2 tbsp water
1 tbsp chopped coriander

Lemongrass Roast Chicken

Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.
Blend until you get a paste, add splash of water if too dry.
Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.
Preheat oven to 200C.
Place lemongrass on the base of baking sheet.
Place chicken on top of lemongrass.
Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.
Continue baking for another 30-35 minutes or until cooked.
Garnish with lime wedges and serve with Nam Jin Jaew

Nam Jin Jaew

Bring water to a simmer and dissolve palm sugar in a sauce pan.
Add in all the other ingredients, except corn starch slurry.
Taste and adjust seasoning to taste (fish sauce or sugar)
Allow to simmer for a minute over low heat.
Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.
Remove from heat, and stir in coriander.
I like mine still slightly runny.
Serve with lemongrass chicken.

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Satay Chicken Burger with Spicy Peanut Sauce – Delishar

I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

500 g minced chicken
1 lemongrass minced
1 tbsp grated galangal
2 cloves garlic minced
1/2 tsp turmeric powder
1 tsp curry powder
3 tbsp chopped cilantro
1/2 onion diced
1/4 cup panko bread crumbs
1 tbsp fish sauce
1 tsp brown sugar
Black pepper to taste
2 tbsp coconut milk
Cooking oil to grease pan
4 burger buns buttered
shaved cucumber/cucumber slices for topping
shaved carrot/ shredded carrot for topping
Cilantro for topping
Spicy peanut sauce for topping

Spicy Peanut Sauce

1/2 cup coconut milk
1/4 cup peanut butter
1 tbsp thai red curry paste or to taste
Fish sauce to taste
2 tsp brown sugar
1 tbsp vinegar

Satay Chicken Burger
In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.
Season with fish sauce, sugar, and black pepper.
Mix to combine with hands.
Divide mixture into 4 patties.
Cover with cling wrap and allow to marinate in fridge for 30 minutes.
Grease grill pan or frying pan.
Grill chicken patty for 2-3 minutes each side.
Toast buns.
Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

Add coconut milk in saucepan and bring to a simmer.
Stir in red curry paste, fish sauce, and vinegar.
Add peanut butter and sugar, and whisk till combined.
Remove from heat.
Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:
http://www.delishar.com/2014/04/hand-cut-baked-fries.html

2015-04-26-19-00-29_deco

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Best Moist Double Chocolate Muffins – Delishar

“Wow! This is unbelievable!”, was what my 3 year old exclaimed when she took her first bite into these moist, chocolatey and totally delicious one bowl bake. Yup, you got it right. A one bowl, no mixer required, super easy, ultra yummy muffins! Took me about 15 minutes to prep, as speedy and easy as a premix! But definitely more delish! The husband said that this has got to be one of the best things I have made to date, and he carried on to say that I have made a lot of different food.

I took half the batch to work, and one of my female colleagues had 2 of these muffins at one go. And with every bite, she was going “Mmmm Mmmmm Mmm”. Enough of me trying to convince you how good these muffins were. If you are not planning to make it, then you are probably missing out on something really really good.

This is the wholemeal flour I like to use.

Best Moist Double Chocolate Muffins

Sharon of Delishar

1 cup 128g whole wheat/meal flour** (or all purpose flour if you don’t have any, read note)
1 cup 128g all purpose flour
3/4 cup 150g castor sugar
1/2 cup 64g good cocoa powder (I used Valrhona)
1 tsp espresso powder ** optional, read note
1 tsp baking soda
1/2 tsp salt
1 cup 175g chocolate chips
1 cup 245g greek yoghurt
1 egg
1/2 cup 120ml + 2 tbsp (30ml) milk
1/2 cup 120ml vegetable oil
1 tsp vanilla bean paste/vanilla extract
1/4 cup 45g chocolate chips for topping

Preheat oven to 180C.
Line muffin pan with paper liners.
In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.
Whisk to combine.
In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.
Whisk till combined.
Pour wet ingredients into dry ingredients.
Using a spatula, mix until batter is just combined and still lumpy.
Do NOT overmix!
Spoon batter into prepared liners, and top with remaining chocolate chips.
Bake for 18-20 mins or until skewer comes out with a few moist crumbs.
Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.
Store in airtight container.
Serve with a glass of milk.

Whole wheat and wholemeal flour is the same thing. If you are not using whole wheat flour, then there should be a total of 2 cups of all purpose flour in this recipe.
The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and it is too little to keep you up like what cup of coffee does. If you don’t have it or is uncomfortable adding, then please omit.
Adapted from allrecipes.com

Bon appetit!!

I am linking this post to the event “Little Thumbs Up (May 2015: YOGURT)” organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

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Chicken Tikka Masala on Spiced Basmati Rice – Delishar

A friend of mine and I were talking about Indian Cuisine. Interestingly, it is one of those cuisine that I enjoy, but have never really attempt to understand. I always have the misconception that it labour intensive, and requires a lot of time for prepare a meal. The other thing that kept me away was the unfamiliar herbs and spices used in indian cooking.

So when she sent me a recipe from her mom, I took a glance at it and was pleasantly surprised at how simple it was! She gave me a recipe of Masala Prawns which I’ll share as soon as I get to making it when I feel better from my surgery. One dish that I have always liked was Chicken Tikka Masala. I’m so glad that it was so easy (in my opinion) to put this dish together. Thinking about it now is making my mouth water.

I’m also a big fan of spiced Basmati rice, I’d recommend you to stir in some raisins into the spiced rice when it’s done. The sweetness will come together nicely, and give the whole meal a nice oomph! And this is coming from someone who does not enjoy raisins. I did not add any to this recipe, simply because I ran out of raisin. I though I still had some for the girls, but I was wrong.

If you are a regular reader, you’ll know by now that the husband rewards me with a kiss when a meal I made was exceptionally nice. This is one such meal. 🙂

Spiced Basmati Rice

Delishar

2 cups basmati rice rinsed
2 tbsp coconut oil / butter
3 cloves garlic minced
2 cardamom pods*
1 inch cinnamon*
3 cloves*
1/2 tsp cumin seeds*
1/2 tsp mustard seeds*
1/2 tsp turmeric powder*
1 bay leaf*
1 shallot chopped
1/2 cup frozen peas
Chicken stock
Raisins optional

Heat pan on med high, add oil when pan is hot.
Saute onion until soft, then add spices marked *.
Saute for 30 seconds, then add garlic, and saute for another 30 secs.
Add rice and toss to coat, and remove from heat.
Transfer rice to rice cooker and add enough chicken stock on rice cooker pot indicator.
Add frozen peas, and cook as per normal.
When rice is cooked, fish out bay leaf, cardamom, cinnamon, and cloves.
Add raisins and fluff rice.

Chicken Tikka Masala

Chicken Tikka Marinade

500 g chicken thighs cut to 1 inch pieces
3-4 tbsp plain / greek yoghurt
1/2 tsp turmeric powder
1/4 tsp cayenne pepper or to taste
1/4 tsp black pepper
1/4 tsp garam masala
1/2 tsp curry powder
Juice from 1/2 lemon
Salt to taste

Masala Sauce

2 tbsp coconut or butter
3 cardamom pods
2 cloves
1 bay leaf
1 inch cinnamon
1 yellow onion diced
1 tbsp grated ginger
3 cloves garlic minced
1 tbsp ground cumin
1/2 tbsp ground coriander
1/4 tsp cayenne pepper or to taste
1 can tomato puree 14.5oz or 411g
2 tbsp tomato paste
1 cup water
1 heaping tbsp brown sugar
3/4 tsp garam masala
4 tbsp heavy cream
Salt to taste
Chopped cilantro to garnish

Add all the ingredients for the chicken except oil into a bowl and toss to combined.
Leave to marinade for 30 minutes.
Heat wok on med high and add oil.
Brown chicken, then set aside.
In the same wok, heat on med high and add oil.
Saute onion until softened, then add cinnamon, cardamom, bay leaf, cloves, and garlic.
Saute for 30 secs, until fragrant.
Then add tomato puree, cumin, garam masala, coriander, cayenne pepper, and tomato paste.
Stir to combine.
Add sugar, and season with salt to taste.
Bring to boil, add browned chicken pieces, and add enough water to cover chicken.
Stir to combine, and lower heat to med low.
Allow to simmer, covered for 20-25 minutes until sauce thickens, and chicken is tender.
The sauce should be of thick pasta sauce consistency, so add water or turn up heat to adjust to that consistency.
Turn heat to low, then pour in cream.
Season with more sugar, salt, cayenne pepper, garam masala if needed.
Remove from heat, and fish out bay leaf, cardamom, cloves, and cinnamon stick.
Serve on spiced basmati rice, garnished with chopped cilantro.

Bon appetit!!

I am linking this post to the event “Little Thumbs Up (May 2015: YOGURT)” organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

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