Indonesian Korma (heat 5/10)
With lemongrass and coconut milk, this is the Southeast Asian version of the curry-house favourite. Also slightly hotter! (40g net)
- 1 packet Indonesian korma spice mix (recipe card included)
- 700g/1.5lb chicken, diced or large, raw shelled prawns
- 3 tbsp peanut oil
- 300ml/1/2 pint ‘secret sauce’
- 1 stalk lemongrass, finely chopped
- 1 400g can full fat coconut milk
- Juice 1 lime
- 2 tbsp light soy sauce
- Handful of fresh coriander, to serve
- Heat the oil in a heavy pan and fry the spices until fragrant.
- Add ‘your secret sauce’, bring to the boil then turn down to a simmer.
- Add the coconut milk and lemongrass and continue to simmer for at least an hour.
- Add the soy sauce at this point, but do it gradually, as it may be too salty for some tastes.
- Brown the chicken separately and add to the curry about 10 minutes before serving. Add the prawns at this stage, if using.
- Add half the lime juice, taste, then adjust if necessary.
- Serve with rice and garnished with chopped chillies and coriander.
- The sauce can be cooked in advance then warmed up before adding the chicken.
- This also works very well with beef or lamb. Beef obviously takes more cooking. Try preparing the day before, adding the beef to the fried spices and browning before cooking for an hour. Then leave to cool on the stove-top (no need to refrigerate). A couple of hours before serving, bring to the boil and simmer until tender, or cook in a medium oven (180 degrees) for a similar amount of time. Lamb needs similar treatment but slightly less cooking.
- Do not go and buy light soy sauce if you only have the dark variety. It will taste the same but be browner, so it is really a matter of aesthetics!