I need to apologise. You see I should have done this post 2/3 weeks ago (as this is continued from a previous post). I know, I know I'm pants....sorry. Anyway, this whole point of the curry night was to show Kim how to make a Chicken Korma from scratch.
It was great fun showing Kim how to make the Korma, and I need to give credit where it is due. I have made this a few times now, and to be honest this one that Kim done, tasted better than the others. Why? Who knows. There were a few slight changes to the recipe (its adapted from Jamie Oliver's 'Ministry of Food'), maybe that was it. Or maybe Kim had a great teacher :-)
In this Korma I have used chicken thigh meat, This if for two reasons: 1) It's cheaper (which means you can buy better quality and free range) and 2) It's much tastier than breast meat.
I also add in Creme Fraiche at the end to make it much creamier, and richer, like a good Korma should be. You will be amazed how much better, more fresh and flavourful it tastes when you make it yourself. Kim done an amazing job in making this......what do you want to do next Kim?
2 cloves Garlic
Ginger, thumb-sized piece
1/2 tsp Cayenne Pepper
1 tsp Garam Masala
1/2 tsp Sea Salt
2 tbsp Groundnut Oil
1 tbsp Tomato Puree
1 fresh Green Chilli
3 tbsp Desiccated Coconut
2 tbsp Ground Almonds
Coriander, small bunch
2 tsp Cumin Seeds
1 tsp Coriander Seeds
1. Toast the cumin and coriander seeds in a dry pan for a few minutes until they are golden brown. Remove from the heat and put in a pestle and mortar and grind until fine.
2. Peel the garlic and ginger and roughly chop.
3. Place all the ingredients into a food processor and whizz until you have a smooth paste.
Once the paste is made, we are ready to get on with the curry. If you don't want to make the paste, then use half a jar of shop brought Korma Curry paste.
800g Chicken, free range skinless and boneless thighs
2 Onions, medium
Ginger, thumb sized piece
Coriander, small bunch
1 x 400g tin Chickpeas
Butter, knob of
Korma Paste (see above)
1 x 400 mil tin Coconut Milk
Flaked Almonds, 2 small handfuls
2 heaped tbsp Desiccated Coconut
Sea Salt and freshly ground Black Pepper
4 tbsp Creme Fraiche
1. Firstly cut the chicken into around 3cm pieces.
2. Peel and finely slice your onions, peel and finely chop the ginger, pick the coriander leaves and finally chop the stalks.
3. Put a large pan on a high heat, and add a few lugs of oil. Put the chicken into the pan and brown lightly on all sides for around 5 minutes, then remove from the pan.
4. Add the butter, onions, ginger and coriander stalks. Keep stirring it frequently to ensure none of it catches and burns, but turns golden evenly for around 10 mins.
5. Add the chicken back into the pan, and cook for another 2-3 mins.
6. Put in your Korma paste, stir well and cook for around 2-3 mins to help cook the rawness out.
7. Pour in your coconut milk, handful of flaked almonds, chickpeas (drained) and desiccated coconut. Fill the empty Chickpea tin half with water and pour into the pan and give a good stir. Bring back to the boil, then turndown the heat and simmer for 30 minutes with a lid on. Check the curry regularly to make sure it is not drying out - if it does add a little water.
8. When the chicken is tender, season with salt and pepper and stir through Creme Fraiche.
9. Serve with fluffy Basmati Rice, sprinkle over the remaining almonds and coriander leaves.
When having a curry I aways like to have side dishes, my favourite is Bombay Potatoes.
3 tbsp Sunflower Oil
Butter, large knob
1 tsp black mustard seeds
1/2 tsp ground Cumin
1 tsp turmeric
1 tsp ground Coriander
1 tsp Garam Masala
1 tsp Chilli Powder
6 Potatoes, peeled and par boiled, cut into 2 or 3 cm cubes
4 tomatoes, deseeded and diced
Coriander, small bunch roughly chopped
1. Heat the oil in a pan and fry the spices for 3-4 minutes.
2. Add the butter and once melted add the potatoes. Make sure they are all covered in the lovely spicy buttery mixture.
3. Cook for around 10-15 minutes. Add in the tomatoes and cook for another 2 minutes and stir in the coriander.