I used to work with a lovely Indian lady who taught me a secret to making really yummy Indian curries using a basic jar mix, and just adding a little bit extra. It is now a regular in our house, and one of my kids favourite meals. Of course I have ‘tweaked it’ a little too.
So here is my ‘secret’ recipe for chicken korma.
Ingredients (this makes enough for all of us with a bit left over – so it would easily feed a family with 2 teenagers).
500g chicken breast – sliced thinly
1/2 jar korma paste (I use pataks brand)
1 knob of ginger – finely grated
3 garlic cloves – crushed
1/2 jar tomato cooking sauce (passata)
Salt to season
I often also stick in broccoli, spinach, carrot, or what ever other vegetables I can think of.
1 packet naan wraps
1/2 jar mango chutney
200ml natural yoghurt with 10 mint leaves finely chopped and mixed in.
1. Peel and thickly slice the potatoes (about 1cm thick).
2. Heat oil in fry pan. When sizzling add potatoes and fry for a couple of minutes, turning when slightly golden.
3. Remove potatoes from fry pan and drain on paper towel
4. Add korma paste, ginger, and garlic to hot pan and stir for 30 seconds.
5. Add in chicken, and stir to seal.
6. Add in tomato cooking sauce, and stir.
7. Allow to simmer for 3 or 4 minutes
8. Add potatoes back into the pan, together with any other vegetables. Simmer a further 3 minutes or until vegetables are cooked.
9. Just before serving, stir through cream.
10. We serve it with naan wraps, minted yoghurt and mango chutney. Sometimes we also have rice.