Just for two.

Here’s a recipe for a coconutty Chicken Korma, this recipe uses a base sauce so make additional time if this is not already prepped.

Ingredients

Instructions

1. Prep the chicken, chop into small chunks and fry with a little oil for 6-8 minutes until cooked. Remove from pan and set aside.
2. In a frying pan, melt the butter over medium heat. Once the butter is bubbling, add the cinnamon and smashed cardamom pods. Fry for about 30 seconds to infuse the flavour into the butter.
3. Add the frozen garlic and  frozen ginger and fry for another 30 seconds to cook off the rawness.
4. Add the ground almonds, garam masala, and sugar. Stir to combine, cooking for another 30 seconds.
5. Gradually add the base sauce, one ladle at a time, adding as required. (any remaining sauce can be frozen for up to 3 months)
6. Add the cooked chicken to the sauce and stir to heat through.
7. Bring the mixture to a simmer, then add the block coconut. Stir until it melts into the sauce.
8. Pour in the double cream and coconut milk, then taste. Adjust the seasoning by adding more e.g. garam masala or sugar to balance the flavours.
9. Add salt to taste, and your coconutty korma is ready!

For the base sauce

Ingredients

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the chopped onions with a pinch of salt and sauté for about 2 minutes until they start to soften.
2. Add the ginger and garlic to the pan and cook for 30 seconds until fragrent.
3. Stir in the chopped carrots, cabbage, red pepper, and chopped tomatoes.
4. Add the spices (garam masala, cumin, coriander, paprika, fenugreek and turmeric) and pour in enough water to cover. 
5. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 30 minutes, or until the vegetables are tender.
6. Once the vegetables are soft, use a hand-held blender to blend the mixture until smooth. If the sauce is too thick, add a bit more water. 
7. Use the sauce immediately for your curry, or store it in the fridge for up to 3 days. It can also be frozen in batches for up to 3 months.

For the Naan Bread

Ingredients

Instructions

1. Combine 125ml of luke-warm water with yeast and caster sugar, leave for 10-15 minutes or until frothy.
2. In a stand mixer combine the flour, brown sugar, salt and baking powder. Make a well in the center to pour the melted butter, greek yoghurt and yeast mixture. Mix on low speed until the mixture comes together, adding additonal water or flour if needed. The dough should be soft but not wet so it comes together into a ball.
3. Knead by hand for 10 minutes, or in a stand mixer for 5 minute on a low-medium speed, until the mixture is smooth and elastic. 
4. Butter a large bowl and place the ball-shaped mixture into the bowl. Cover with a warm-damp tea towel and place in a warm place for 1 hour or until double in size.
5. Divide the dough into 6-8 balls and place on a tray. Roll each ball using a rolling pin into a thin teardrop shape one at a time. 
6. Heat a large non-stick frying pan over a high heat, once hot carefully lay the naan bread onto it. Keeping a close eye, puff up and cook on each side for about 2 minutes on each side. The naan should be charred in areas.
7. The naan breads can be kept warm in the oven and coated with melted butter or herb mixes.