Chicken or Lamb Korma (heat 2/10)
A very traditional mild curry with almonds (not coconut!). Our own garam masala has been used to create our version of a family favourite. Using lamb gives the curry lovely meaty juices, but the chicken version relies on the 'secret sauce' and yoghurt, so only use half the spices and be prepared to add more yoghurt. 30g net NB contains mustard
- 1 packet Korma spice mix (recipe card included) NB only use half the spices for chicken
- 300ml/1/2pt ‘secret sauce’
- 700g/1.5lb chicken or lamb, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 heaped tbsp ground almonds
- 300 ml yoghurt or creme fraiche
- 1-2 tsp sugar (optional for lamb)
- Handful fresh coriander, to serve
- Heat the oil in a heavy pan and fry the spices until fragrant.
- For the lamb: brown in the pan with the spices, then add the ‘secret sauce’. Bring to the boil, then simmer for an hour or two, until tender.
- Add the almonds and creme fraiche/yoghurt and cook gently for a further 10 minutes.
- For chicken:fry HALF the spices in the oil, add the 'secret sauce' and bring to the boil. Simmer for half an hour then add the yoghurt and continue to simmer gently: the longer, the better.
- Add the sugar to taste, then add the almonds and chicken 10-15 minutes before serving.
- Serve with rice and Indian bread and scattered with fresh coriander.
- The thickness of the sauce will depend on the type of yoghurt or creme fraiche used, so add more if you feel it needs it.
- Delicious with prawns: just cook it in the same way as for chicken.