Monday, 26 January 2009

Chicken Korma

This was made in a similar style to the chicken tikka masala I did last year.

Fry 6 large onions slowly until very soft. Add half a jar of korma curry paste, and dollops of ginger & garlic paste. Cook it all for about an hour, until very soft. Add a tin of coconut milk, then blitz with a stick blender. Add water to dilute, if too thick. Add about a cupful of ground almonds, and a cupful of cream. Add salt to taste, and sweeten with a spoon or two of sugar.

I made chicken tikka pieces to add to the basic sauce. We ate it with rice, bread, and a side dish of potato, chickpea & spinach.

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