Recipes for Home Made Curries

This is the easiest Chicken Korma recipe I have come across and its delicious!

Serves 4

Ingredients:

About 1.5kg to 2 kg of chicken breasts cut into small cubes
2 medium sized onions, chopped finely
2 fresh red chilli, finely chopped (take out the seeds if you dont want it to be too hot)
1 teaspoon of Garam Marsala
75g of coconut milk
some ground almonds (about 2 to 3 tbsp)
Olive oil for cooking

For the marinade:

large tub of Greek strained yogurt
1 tbsp tumeric
1 tsp ground corriander
1 teaspoon ground ginger
pinch salt and pepper
1 teaspoon of crushed garlic

Naan Bread
Ready made pilau rice

Firstly marinade the chicken cubes in the marinade, cover the dish and marinade in the fridge for around 4 hours or overnight.

Add oil to a pan and cook the onions with the chillies on a low heat stirring for about 5 minutes. Add the chicken pieces leaving most of the marinade in the bowl. Cook for about 5 minutes stirring regularly. Add the rest of the marinade into the pan. Cover and cook on a low heat for about 15 to 20 minutes.

Add the coconut milk, ground almonds. Cook on a low heat for a further 15 minutes or until sauce becomes thick, if you want the curry to be sweeter add more ground almonds or for a tangier taste add some natural yogurt and cook for a further 10 minutes on a low heat.

Serve with pilau rice and hot naan bread...delicious!!

For a vegetarian alternative I have substituted the chicken with Quorn pieces and cooked for slightly less time. You can also make this recipe with prawns..again it wont need as much cooking time.