Saturday, January 27, 2007

Saturday dinner - an easy way out!

Finally - the weekend is here!! I love to spend my time cooking, but if you want to do something else, there are easier ways to make a good dinner. Last weekend I made chicken korma topped with gratin dauphinoise. And why be pretensious, buy a glass of korma sauce and premade potatostew. It will make a good dinner. The combination of the mild potato stew and spicy kormasauce is great. And if you want some more heat, why not add a hot chili or two!

1 package of gratin dauphinoise, premade or frozen (750 grs / 1 1/2 lbs read made potatoes)
1 glass of korma sauce
500 grs / 1 lb of meat (chicken, lamb, beef), diced
1-2 tbsp of sweet chili dipping sauce
1-2 hot chillies, sliced (optional)
3-4 oz mild grated cheese

Gratin dauphinoise is potaoes in a mild cream sauce. Here in Norway we can buy the sauce frozen, or make it from a packet. I love the frozen one. It tastes great with some cheese on the top. But first, the korma sauce.

Korma is a great mild curry sauce. You can use a premade glass, but I find the premade sauce contains a little bit too much vinegar, so I usually add some sweetness, sugar, maple-syrup, or sweet chilisauce. Fry one onion in oil with a few cloves of garlic in hot oil, the add meat. You can use different kind of meats, raw or precooked. I particularly like chicken. Then add the sauce, some sweet chilisauce. Here you can choose whether you would like to add some more chili if you want it hotter. Boil until meats has been warmed through. Allow to cool.

If you use a packet, make the dauphinoise according to description on the packet, and allow to cool. If you use frozen, allow to thaw slightly.

Pour the kormamixture into a tray. Place the dauphinoise potatoes on top. Sprinkle with cheese and bake in the oven until the cheese is golden. Serve with some bread and a salad.


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