Sunday Night Take Away!! I am once again cooking my Korma with a Kick recipe that’s 3 times since I blogged it!! It’s clearly becoming a favourite in this house!! Anyway I thought I would re-share it and hopefully entice a few more of you to give it a go. We LOVE it ❤
(18th May 2015) Whilst growing up eating and enjoying curries were a must with my family, forget your Sunday roast dinners; instead we would have a curry (much to my dismay when I was younger…’why can’t we have Sunday roast like everyone else’ I can hear myself moan to my mum) But with our Indian heritage curries and spice would be the food of choice on Sundays or family get together’s.
Usually these curries would be spicy and I always loved spice and chilli’s but as I have become older I seem to have lost my tolerance to these HOT dishes. These days when ordering an Indian take away I would steer more towards the Passanda’s or Korma’s.
This Korma however still has a kick, it’s creamy and spicy but not hot. Just enough spice so you can taste the flavours but it is definitely not mild!!
2 Large Chicken Breasts
2 Onions/ 1 Large Onion (roughly chopped)
3″ Chunk Ginger Grated
4 Cloves Garlic Grated
3/4 Cardamon Pods crushed
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tsp Turmeric
1 Red Chilli Chopped with seeds (Remove seeds if you prefer it milder)
4 Cloves (heads only discard the stalk)
1 Bay Leaf
3 Tbsp Ground Almonds
1 1/2 Tbsp Sugar
2″ Chunk Cream Coconut Block
1 Tsp Salt
2 Fl oz Cream
1/2 Juice of a Lemon
Melt butter in a deep-frying pan/sauce pan, add in the onions, garlic, chilli and ginger. Saute for about 10 minutes on a low-med heat until soft not brown. Add cardamom, cloves, cumin, coriander, turmeric, bay leaf and cook for a further 5 minutes.
Grate in the coconut block, add in the almond, sugar and salt cook for another 5 minutes.
Now transfer this onion mixture into a blender (remove the bay leaf) and blitz to a paste.
Set this aside.
Chop your chicken into chunks. Add a little oil to the same pan then add your chicken and cook until the chicken turns white.
Add in the paste. Stir to coat all of the chicken.
Add the water and lemon juice.
Taste the Korma. Add more salt if needed at this stage. I added a little dried chilli here as it needed a little more spice, so just add to taste.
Cook for a further 10 minutes until chicken is cooked then drizzle in the cream and stir.
Toast some flaked almonds in a dry frying pan sprinkle on top and serve with rice.