SAUCES SO TASTY &  AUTHENTIC, YOU’LL THINK YOU’VE DIED & GONE TO INDIA!
Delicate Korma Curry

PREPARATION :

Cut the meat or vegetables into generous pieces, or de-vein the prawns.

  1. Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
  2. Add the meat (or prawns or vegetables) and brown lightly before adding the base sauce. Cook for 2-3 minutes.
  3. Stir in the main sauce and simmer for 3-5 minutes or until the meat (or prawns or vegetables) are cooked through.

BITS TO BUY TIPS

  1. 250g skinless chicken breast / thigh (or lamb rump, pork, seafood, duck, paneer, mushrooms).
  2. 1 tsp vegetable or olive oil.

TIPS

  • Try with paneer and other vegetables.
  • Add small fistful of grated fresh coconut (can be frozen or defrosted) for nuttier texture.
  • If you have time, marinate the chicken or meat in the base sauce for an hour to allow the flavours to permeate the meat.
  • Dress it up by garnishing with sliced almonds, pistachios, raisins, dried figs or apricots.
  • Add 2 tbs tomato puree for a tomato korma.
  • Finish with a pinch of saffron.

If you don't like whole spices in your dish, grind them to a powder and then add them in at the end.

Chicken & Vegetable Pot Pie
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