Chicken Korma

There are so many variations of Chicken Korma. This is my version.

Popular curry dish in Britain and a curry night favourite.

Takeaway Kormas are generally tasteless - over sweetened and inauthentic.
This dish is warming, aromatic, less sweet and contains very much less oil.

You can control the heat by using more or less chilli
powder according to your taste.
A healthier option is to use half the oil, reduced fat coconut milk
and greek yoghurt to replace the cream.

serves 6

ingredients

1 kg boneless chicken (cubed)
1 tbsp grated ginger
1tbsp grated garlic
150 ml plain yoghurt
1/2-1 tsp red chilli powder

2 tbsp oil

2 onions (finely chopped)

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala (ground)

1 tsp salt

black pepper

bay leaf

3 green cardamoms

5 whole cloves

1/2 tin coconut milk

1/2 tin tomatoes

2 tbsp ground almonds

2 tbsp cream (double or single)

fresh green coriander

method

In a bowl, mix the chicken pieces, yoghurt, ginger, garlic and chilli powder

Leave to marinade in fridge anywhere from 20 mins to overnight

Fry the onions gently in oil in a pan until starting to brown slightly

Pour in the marinated chicken and stir

Add all the rest of the spices (ground and whole), salt and grind in a generous amount of black pepper

Cook for few minutes

Blend the tin tomatoes in a food processor or liquidiser 

and pour in along with the coconut milk

Stir in the ground almonds 

Bring back to boil and simmer on low heat until the chicken is cooked (about 20 mins)

Stir in the cream and chopped coriander

Season to taste

Serve with plain rice or naan bread

Spicy bean wraps

Our sporty weeknight family favourite.

 Quick, nutritious, low fat, inexpensive and delicious.

Ready for table in 20 minutes.

Serves 6

Ingredients

1-2 tbsp oil

1 onion ( finely chopped)

1-2 cloves of garlic

(1 tsp grated fresh ginger, optional)

1 tin of baked beans

2 tins of other beans 

(red kidney, black eye, butter, cannellini etc)

1/2 tsp red chilli powder

1 tsp paprika

1 tsp mild curry powder

black pepper

salt to taste

fresh or dried herbs

 (parsley and coriander or mixed herbs)

Method

Fry the chopped onion in little oil for few minutes. 

Add garlic ( and ginger if used)

Stir in the baked beans 

and drained washed other beans.

Add spices and salt and cook for 5 minutes 

adding a little bit of water if it gets too dry.

Use your imagination with your spices

 (cajun spice, cumin, coriander etc. are really nice too) 

If you don't like hot, leave out the chilli. 

Add the herbs and check the seasoning.

Serve in wraps with my garlic yoghurt,

 grated cheese (cheddar, parmesan), salad and chilli sauce

Garlic yoghurt dip

250 ml plain yogurt 

2 tbsp creme fraiche or mayonnaise

1 tbsp salad cream

1 clove of crushed garlic

salt to taste

Mix all the ingredients together