The curry club

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Chicken korma recipe

Ingredients

• 4 chicken breast fillets (around 600g)
• 2 tbsp sunflower or vegetable oil
• 40g butter
• 2 brown onions, coarsely grated or very finely chopped
• 4 tsp ginger and garlic paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• ¼ tsp mild chilli powder
• 2 tbsp mango chutney or 2 tsp caster sugar
• 300ml hot chicken stock
• 100ml double cream
• 1-2 tbsp toasted flaked almonds, to garnish (optional)
• fresh coriander leaves, to garnish (optional)
• basmati rice, cooked to pack instructions, to serve

Method

1. Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken over medium-high heat for 5-6 mins, turning occasionally. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing it in the oven on low heat.
2. Add the remaining oil, butter, and onions to the pan and cook over medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
3. Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has reduced by roughly half, stirring regularly. (For an extra smooth sauce, blitz the mixture with a blender.)
4. Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary.
5. Garnish the curry with toasted flaked almonds and scatter with fresh coriander, if you like. Serve with freshly cooked rice.

 

Yummy!

My parents had some chicken curry frozen entrees. I didn't eat any because of the meat, but they sure smelled good! My mom dislikes the smell though; it makes her nauseous.

 

HMMMMMMMMMMMM

Making me hungry

 

My favourite to have with curry.

 

Looks good, I'll have to try making one of them.

 

....


And after curry and Onion Bhaji Gal there is only one place to go!




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Yes Zen.
I must admit that mem is a pan cracker!

Mind you.
A nice poo pan deserves some nice toilet paper!

 

I agree with you.
I use ghee.
I just haven't typed my own recipes out yet.

I will add them, and more tomorrow.
Please if you have time add yours.
Thank you. X

 

Bombay potatoes

Ingredients

• 1 thumb-sized piece ginger, grated
• 2 large garlic cloves
• 6 large vine tomatoes, halved, deseeded and chopped
• 800g new potatoes, halved
• 3 tbsp sunflower oil
• 1 large onion, thinly sliced
• 2 green chillies, halved, deseeded and thinly sliced
• 1 tsp black mustard seeds
• 2 tsp ground coriander
• ½ tsp turmeric
• 1 tsp ground cumin
• 2 tsp garam masala
• small bunch coriander, chopped
• 
  
• STEP 1
  Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
  
  STEP 2
  Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
  
  
• STEP 3
  Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.