Hola Happy Friday!!!

I’ve updated my Korma recipe, with a few more photos, check it out….

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 really HOT dishes. These days when ordering an Indian take away I would steer more towards the Pasanda’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!!

Serves 4

Ingredients:

2 large chicken breasts

2 onions/ 1 large onion (roughly chopped)

3″ chunk ginger grated

4 cloves garlic grated

5/6 cardamom pods seeds only

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

100ml water

50g ghee

Method:

Melt ghee in a deep-frying pan/sauce pan, add in the onions, garlic, chilli and ginger. Saute for about 7-8 minutes on a low-med heat until soft not brown, it helps if you cover it. 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. You could also pop in a whole red chilli uncut to slightly spice it up more.

Cook for a further 10 minutes until chicken is cooked then drizzle in the cream and stir.

Ready!!!!

Toast some flaked almonds in a dry frying pan sprinkle on top and serve with rice and naan breads.

Enjoy xxx

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