Princess & Sprout were impressed, and disappointed there wasn't more (the other pot was saved for grown up tea). But Big Boy went off for an ill timed poo at the start of the meal and never got his interested in eating back. He toyed with it and said he didn't like it. Managed to eat it all after Dad challenged him to a race with Dad changing out of his work clothes, then claimed he like it. But said he wouldn't want it again. So not sure where that leaves him and Chicken Korma.
I researched Korma recipes and settled for a combination of several recipes to make a Korma that falls between a curry house Korma and a more traditional Indian dish (before the purists pick me up on this I know Korma is not an authentic Indian dish). This makes a 'wet' curry with plenty of sauce as is what us Brits, and my family, like.
Chicken (or Lamb) Korma Recipe
Serves 4
400g diced chicken or lamb even leftovers!
1 large onion
5 garlic cloves
2.5cm ginger root
150g almonds or cashew nuts
3 tbsp sunflower oil
2 bay leaves
4 cloves
2.5cm cinnamon stick
8 cardamon pods
1 tbsp ground cumin
1 tbsp ground coriander
1/8-1/4tsp chilli powder
1 tin chopped tomatoes
1 tin coconut milk
1 tsp salt
1/2 tsp garam masala
Puree garlic, ginger, and onion in a food processor. Add a little water to make a loose paste.
Heat the oil in a heavy based pan with a medium heat. Add the bay leaves, cloves, cinnamon stick and cardamon pods. Pour in the paste carefully as it can spit. Stir frequently until it starts drying out and sticking. Meanwhile puree the tomatoes in the food processor and add these when the paste is starting to stick. Puree the almonds or cashew nuts with a tin full of water and add this to the pan. Add the ground and powdered spices, salt and coconut milk. Bring to a simmer and add the chicken or lamb.
Simmer for 25 minutes and serve over basmati rice.
NB If you like veggies, you could always wilt in a bag of baby or chopped spinach, or a mug full of frozen peas right at the end and simmer for 5 minutes.
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