This recipe is based on a recipe I read on the label of a jar of Tesco's Mild Curry Powder. Theirs is for four portions, but I only ever make two. Now, as most of you are Single, I will let you decide whether to cut my recipe in half to make one serving for yourselves, or to make the whole thing and save half as super-yummy Indian leftovers.
Comforting Chicken Korma
1 tsp butter or vegetable oil (don't halve this)
1 medium onion, diced
2 chicken breasts
2 Tbsp mild curry powder
70 mL single/table cream
2 Tbsp natural yogurt
50 mL chicken stock (I use a fraction of a stock cube in 50 mL hot water)
1 tsp tomato paste
10 g (or to taste) creamed coconut
2 Tbsp toasted almonds (optional)
1. Heat up ye oil or butter in a pan.
2. Fry the onions over a medium heat for ten minutes, at least until soft and yellow.
3. Add the chicken and cook for a further five minutes. I flip the pieces over at the 3 minute mark.
4. Add the curry powder and continue cooking for 2 minutes. It won't burn; don't panic.
5. Add cream, yogurt, stock, paste and creamed coconut. If you don't have creamed coconut, add 10g dried coconut. It makes the dish a little less rich.
6. Bring it to a boil, and then turn the heat down to simmer. Put a lid on the pan and simmer gently for 20 minutes.
7. Prepare some basmati rice now. The korma is also excellent with naan bread. I am starting to get hungry just thinking about it. Mmmm!
8. Sprinkle the korma with toasted almonds and serve with rice and/or naan and wilted spinach. YUM!
Not for Fridays in Lent!
If there are any Goans reading this, they might be a bit indignant since this mild korma is not a Goan dish. Goan food is firey! It is much too firey for me. But I want to acknowledge beautiful Goa because it has a big Roman Catholic community. I've met many wonderful Goans and Goan-Canadians in Catholic circles in Canada. I would love to visit Goa one day.
Update: This Single woman had an amazing Valentine's Day full of love. Woot! That's what I'm talkin' about!