Food Diaries Recipe | 26 Feb 2023 | Recipes: Afghani Korma & Chocolate Pots | Zarnak Sidhwa | Masala TV

Method
Put the dried plums in a bowl, cover with warm water and leave to soak for 1 hour. Heat the oil brown the chicken add salt and pepper. Transfer the browned chicken to a bowl. Add the onions to the pan and fry until golden. Add the ginger and garlic, and cook, then add the turmeric. Drain the earlier soaked channa daal and tip into the pan along with the tomatoes and chillies. Continue to cook. Stir in the yogurt, stock and some more seasoning. Return the chicken pieces and any resting juices to the pan, then drain the plums and mix these in. Turn the heat down to low, so yogurt doesn’t curdle. Cover and cook for about 15 mins, then remove the lid and cook for 15-20 mins more until the chicken is cooked through and the liquid has thickened. Scatter over the sliced chillies and coriander, then serve with lemon wedges and naan or rice.

Method
Grease ramekins and sprinkle the inside with granulated sugar. Melt the chocolate and butter until smooth. Beat the egg yolks and half the sugar until the mixture is light. Stir the mixture into the warm chocolate. In another bowl, beat the egg whites until soft peaks form. Add the remaining sugar in small increments, beating until stiff peaks form. Fold the egg white mixture into the chocolate. Fill the ramekins 3/4ths full of the chocolate mixture. Place 1 piece of bittersweet chocolate in the center of each ramekin (it will sink as the dessert bakes). Place the ramekins in the oven and bake at 350 degrees F for 15-20 minutes or until they are puffed and cracks begin to form in the tops. Remove the ramekins from the oven and let the baked hot chocolate cool slightly before serving with whipped cream.