Thai Green Chicken Curry

I was lucky enough to travel around Thailand a few years ago, and as I LOVE Thai food I decided to visit a cookery school. There they taught us how to make authentic Thai curry pastes and curries and we got to pick out all of our fresh ingredients from the local markets, it was a such and amazing experience.

This was one of the recipes, it seriously is one of the best green curries I have eaten. It is so fresh in taste. As some Thai ingredients are not readily available to us I have adapted the recipe using spices that you may be more likely to get hold of.

Paste Ingredients

Ingredients

Paste

1 tsp coriander seeds

½ tsp cumin seeds

3 shallots

2 large cloves of garlic

2” chunk of fresh galangal (use ginger if you can’t find this)

3 large green chillies or 6 small birds eye

20g anchovies

1 lemongrass stalk; lower third only

20g coriander; stalks only

½ tsp grated nutmeg

½ tsp turmeric powder

zest of a lime

juice of half a lime

1 tsp black peppercorns

Curry

400g tin of coconut milk

2 shallots; sliced

1 lemongrass stalk

2 slices of fresh galangal

optional red chilli

chicken breast 1 small piece per person; sliced into strips

1 tsp sugar

2 tbsp. desiccated coconut

1 tsp fish sauce

2 tsp light soy sauce

150g bamboo shoots, I like to slice them into thinner strips

2/3 dried lime leaves

30g fresh coriander; chopped

Method

To make the paste, dry fry the cumin and coriander seeds then crush into a powder with a pestle and mortar then pop these and the rest of the ingredients into a hand blender and blitz up to be a paste.

Open the tin of coconut milk, what you want is the watery liquid part for now, save the cream for later. It may help to pop the tin in the fridge before opening. Pour this liquid into a wok or deep frying pan, on a high heat reduce this until it becomes an oil. It will happen so stick with it.

Once it forms an oil add the shallots and cook for a few minutes until they soften.

Add the lemongrass, galangal, whole red chilli, cook for 2 minutes more then add 2 tablespoons of the paste.

Fry this for a few more minutes then add you chicken. Coat the chicken in all of the paste, and once the outside of the chicken turns white add the rest of the tin of coconut milk, the sugar and the desiccated coconut. Stir well add a little water if it is too thick. Add the fish sauce and the soy, taste and add a little salt if needed. At this point you can add more chilli if you would prefer it hotter.

Add the bamboo shoots and the lime leaves.

Cook this until the chicken is cooked, then stir in the fresh coriander.

Serve with rice and an extra sprinkle of coriander and desiccated coconut.

Enjoy xxx

PRINTER FRIENDLY VERSION BELOW

by Lulu Lemon and Lace

Ingredients

1 tsp coriander seeds

½ tsp cumin seeds

3 shallots

2 large cloves of garlic

2” chunk of fresh galangal (use ginger if you can’t find this)

3 large green chillies or 6 small birds eye

20g anchovies

1 lemongrass stalk; lower third only

20g coriander; stalks only

½ tsp grated nutmeg

½ tsp turmeric powder

zest of a lime

juice of half a lime

1 tsp black peppercorns

Curry

400g tin of coconut milk

2 shallots; sliced

1 lemongrass stalk

2 slices of fresh galangal

optional red chilli

chicken breast 1 small piece per person; sliced into strips

1 tsp sugar

2 tbsp. desiccated coconut

1 tsp fish sauce

2 tsp light soy sauce

150g bamboo shoots, I like to slice them into thinner strips

2/3 dried lime leaves

30g fresh coriander; chopped

Method

To make the paste, dry fry the cumin and coriander seeds then crush into a powder with a pestle and mortar then pop these and the rest of the ingredients into a hand blender and blitz up to be a paste.

Open the tin of coconut milk, what you want is the watery liquid part for now, save the cream for later. It may help to pop the tin in the fridge before opening. Pour this liquid into a wok or deep frying pan, on a high heat reduce this until it becomes an oil. It will happen so stick with it.

Once it forms an oil add the shallots and cook for a few minutes until they soften.

Add the lemongrass, galangal, whole red chilli, cook for 2 minutes more then add 2 tablespoons of the paste.

Fry this for a few more minutes then add you chicken. Coat the chicken in all of the paste, and once the outside of the chicken turns white add the rest of the tin of coconut milk, the sugar and the desiccated coconut. Stir well add a little water if it is too thick. Add the fish sauce and the soy, taste and add a little salt if needed. At this point you can add more chilli if you would prefer it hotter.

Add the bamboo shoots and the lime leaves.

Cook this until the chicken is cooked, then stir in the fresh coriander.

Serve with rice and an extra sprinkle of coriander and desiccated coconut.

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Juicy’s Jamaican Chicken Curry with Rice and Beans

Happy Sunday Folks,

Wondering what to cook this afternoon?  Why not try this Jamaican style curry, it is very tasty and warming, forget your Sunday roast have a full chicken cooking in a curry!!  You do not need to use the bishop crown chillies, any hot chilli will do!!

Lulu xxx

Juicy’s Jamaican Chicken Curry

Serves 4

IMG_4730

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

IMG_4745

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

IMG_4600

Bishop Crown Chilli

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

IMG_4885

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder/berries ( I used berries)

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma.

Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

8

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily.

Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

IMG_4748

While this is cooking blitz up the garlic, ginger and chillies in a hand blender.

Add this to the pan.  Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

5

Then squeeze in the juice of the lemon.

Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock.

4

Stir well. Then pour in the coconut milk.

3

Add the sugar and the creamed coconut block and the extra star anise.

2

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

IMG_4750

After the chicken has cooked for 20 minutes add these potatoes to the pan.

1

Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 20 minutes more.

Once the potatoes are cooked add in the coriander.

img_6720

img_6711

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes.

Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice, with a great coconut taste. Serve with the curry.

img_6730

Enjoy

Love Lulu xxx

❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

PRINTER FRIENDLY VERSION BELOW

Juicy's Jamaican Chicken Curry with Rice and Beans

  • Servings: 4/5
  • Difficulty: easy
  • Print

img_6720

by LuluLemonandLace

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma. Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily. Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

While this is cooking blitz up the garlic, ginger and chillies in a hand blender. Add this to the pan. Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

Then squeeze in the juice of the lemon. Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock. Stir well. Then pour in the coconut milk.

Add the sugar and the creamed coconut block and the extra star anise.

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

After the chicken has cooked for 20 minutes add these potatoes to the pan. Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 25 minutes more.

Once the potatoes are cooked add in the coriander.

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes. Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice. Serve with the curry.

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Chicken Sambar

This was a favourite curry of mine as a kid, it was not a family recipe but it was something my Mum would always order from the local Indian take away!! It was really good; spicy, lemony and tasty. Not many places would have this on the menu but my Mum would always ask if they could make it especially for her, the answer was usually yes!

A few years ago I remembered this curry and decided to recreate it. I researched sambar which is a lentil curry using sambar masala spice; usually a vegetarian dish. However I always remembered Lemon being a vital ingredient, and we always had it with Chicken in, so this is my version of the sambar I had as a kid….

IMG_2755

Serves 4/5

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 tsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crushed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

IMG_2756

Let the lentils bubble away

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

IMG_2757

IMG_2758

Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

IMG_2759

The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

IMG_2760

Cook the onions until they are soft then add in the dry spices and stir.

IMG_2762

Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

2

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix.

3

Cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

4

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

IMG_2761

Once the lentils are cooked and are nice and soft set aside with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

IMG_2769

Then add your chopped coriander. Stir well.

5

READY!!!!

Serve with Pilau rice and your favourite Indian breads!

The lemons should be so soft you can eat the whole thing!!

img_6670

Enjoy xx

printer friendly option

Chicken Sambar

  • Servings: 4-5
  • Difficulty: easy
  • Print

img_6670

by LuluLemonandLace

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 dsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crsuhed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli (optional)

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

Cook the onions until they are soft then add in the dry spices and stir.

Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix,, cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

Once the lentils are cooked and nice and soft set aside along with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

Then add your chopped coriander. Stir well.

READY!!!!

Serve with Pilau rice and your favourite Indian breads.

The lemons should be so soft you can eat the whole thing!!

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

find me on Yummly

Recipe Update…Chinese Beef Curry….

Hola Folks,

Hope you’re having a good weekend so far, this is a recipe update of my Chinese Beef Curry with new photographs, check it out….

I love cooking and eating curries, and as my family have Indian roots I have been brought up with curries and spice. I have also been lucky to travel and experience food from all over the world which has influenced and inspired me to create my dishes.

This recipe however was influenced by an old school friends mum. She is Chinese and as a teen I would spend all of my time at their home. I have to say everything she cooked was delicious, even her toast in the morning tasted amazing; I have no idea how she buttered it!!  But my favourite dinner was the Chinese curry and I always hoped that would be on the menu when I stayed over!!

I lost touch with this friend for a while but always remembered this curry and started to try different recipes out to recreate the taste I once loved as a teen. Finally one day I came up with this recipe that tasted good and as I could remember.

Through the help of social media I managed to get back in touch with this friend after 15 years, thankfully we are now good friends again and once when I was back in my home town she invited me over to her mum’s to have a curry!! This time her mum told me her recipe, and I was very pleased to know it was similar to mine just a few little differences but ultimately I had succeeded……

IMG_9050

Colourful Ingredients

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

IMG_9053

Chunks of Onion

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

IMG_9054

Sliced Carrots

4/5 Fresh Tomatoes

1 Tbsp Light Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

IMG_9055

Garlic, Ginger and Red Chilli

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

2

Add the Beef to the pan and lots of seasoning.

3

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

4

Whisk the curry powder into the stock.

IMG_9056

IMG_9059

Curry Powder and Stock mix

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

IMG_9065

Then add your tomatoes with all of the sugar and juices and stir well.

IMG_9066

Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

img_6613

img_6614

img_6615

PRINTER FRIENDLY VERSION BELOW

Chinese Beef Curry

  • Servings: 4
  • Difficulty: average
  • Print

img_6614

by LuluLemonandLace

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

4/5 Fresh Tomatoes

1 Tbsp Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

Add the Beef to the pan and lots of seasoning.

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

Whisk the curry powder into the stock.

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

Then add your tomatoes with all of the sugar and juices and stir well.

Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Recipe Update…Chicken Korma with a KICK!!

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!! Continue reading