I know there are people out there who don’t like spicy food (as alien as that seems to me, I absolutely love spicy food), so they tend to avoid Indian food. Well, Indian food does not have to be super spicy. The spices can be used to just add flavour and you can either use just a little chilli, or leave it out completely.
For the British people reading this, you will notice that this recipe does not have coconut in it. Traditional South Indian Korma does not actually have coconut in it, and this was something that was added in British curry houses. You can add coconut if you want, but this recipe definitely doesn’t miss it.
This also goes really well with Peshwari naan
- 1 inch fresh ginger, chopped
- 4 garlic cloves
- 1 inch cinnamon stick
- 2 bay leaves
- 3 cloves
- 3 cardamom pods, crushed
- 2 red onions, chopped
- Half teaspoon ground turmeric
- 1 teaspoon ground coriander
- Half teaspoon chilli powder
- 2 tsp tomato puree/paste
- 2 chicken breasts, pre-cooked under the grill and cut into chunks
- 1 aubergines/eggplant, cut into chunks and pre-roasted
- Almond paste made with 1 teaspoon of almond butter and 2 tablespoons of water mixed together
- 250ml cold water
- 100ml Greek yoghurt
1) Make the garlic and ginger paste by putting them both in a pestle and mortar with a little olive oil and crushing them together.
2) Heat some oil in a large pan and add the cinnamon stick, cloves, bay leaves and crushed cardamom pods and cook for 2 minutes.
3) Add the onions, stir and cook for 5 minutes until the onions are soft.
4) Add the ginger and garlic paste, ground coriander, turmeric, chilli powder and tomato puree/paste. Stir and cook on low for 5 minutes. Remove the cinnamon stick and bay leaves.
5) Add the chicken and aubergine/eggplant and a little salt and pepper.
6) Add the water and chicken and cook for 5 minutes.
7) Add the almond paste and yoghurt, stir and cook for 3 minutes.
8) Serve with brown rice and garnish with fresh coriander.