It’s officially Autumn, and it is time for soups, curries and stews with the cooler nights ahead.
Yesterday, I wanted to make curry, but also wanted to try something different. Never having made a korma, I turned to trusty Google, and found this gem. It looked easy enough to make, and I already had most of the ingredients on hand.
I did substitute some things though – to add a bit more bite.
Process the ginger, garlic, masala, chilli and almonds in a food processor until combined. Transfer to a large bowl.
- Add chicken, yoghurt, tomato puree and cardamom. Stir until combined. Cover and place in the fridge for 2 hours to marinate. (Look, I only had about 30 minutes, so that works too, I’m assuming that the longer it sits, the better)
- Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.
I served it with basmati rice. And packed the rest for lunch.
Top with coriander if you want something green on it.