A Simple, Non-Spicy, Totally Delicious Korma
In curry houses across the land you'll find a mild, sweet, creamy offering for those that "don't do spicy". Typically flavoured with coconut, cardamom and often almonds it has a popular following, and with this simple recipe, is easy to replicate.
Add 5 Tbsp oil to a pan, heat then add the onions and fry until lightly golden (no black edges!). Reduce the heat, add the tomatoes and simmer until ingredients reduce to a sauce consistency. Scoop off and discard any excess oil. Set your base gravy aside.
Braise the diced chicken by frying in hot oil until the chicken takes on a golden colour (does not need to be cooked through). Reduce the heat then add our Korma curry blend to the chicken, stirring so as to prevent the blend from sticking to the pan, add the base gravy and simmer.
If you would like a little 'spice' in your Korma a pinch of Basar Masala at this stage would add a gentle warmth.
Now, gradually add the stock, yogurt, and coconut milk and bring to a gentle boil, then reduce to a gentle simmer until the chicken is thoroughly cooked. Stir the dish at regular intervals to encourage even cooking and prevent sticking. Toward the end of cooking stir in the ground almonds (if you wish).
When the chicken is cooked and the sauce is at the consistency you like, remove from the heat and serve with rice and naan bread. Optionally garnish with chopped fresh coriander.
5 Tbsp olive oil
1 medium onion, finely chopped (smaller the better)
2 Medium size tomatoes, skin removed, and diced
1 Tbsp olive oil
750g Chicken breast, cubed
3 Tbsp Korma curry blend
125ml Coconut milk
125ml Chicken stock
150ml Plain natural yoghurt
Fresh coriander leaf to garnish