First of all, thank you to Jonathan Jackson who contacted us through our Facebook page with a request for a curry recipe. This Korma is a delicate and mild curry with a proper creaminess, minimal ingredients and is perfect for using up left over chicken in your fridge. Naturally if you don't have left over chicken by all means use fresh but be sure to cook it first.
In regards to the spices, these are ones we recommend you get as a basic stock. You can get ground garlic or garlic powder in shops such as Lidl or most main supermarkets and it is much easier to use than prepping fresh garlic.
Ingredients
250g of cooked, left over chicken or however much you have.
3 tablespoons milk
1 heaped tablespoon Coconut oil
225 ml Yogurt
1/2 teaspoon garlic powder
1 teaspoon garam masala
1 teaspoon red chilli flakes
Salt and pepper for seasoning.
Method
Finely chop your onion and start to cook it down in the coconut oil. Jamie uses coconut oil in pretty much everything because it's a healthier option, it doesn't really affect the taste at all but if you're not keen you can use butter or oil instead.
Cut or pull your left over chicken into thin strips and put into a bowl with the garlic powder, garam masala and chilli flakes. Add milk to the chicken and combine thoroughly. Put to one side.
When the onions are soft add the spiced chicken mix and heat through on the cooker top.
Turn the heat down low and wait for five minutes before adding the yogurt and seasoning.
Cover and simmer for another 10 minutes. Keep checking the sauce consistency. It should be thick and creamy. If you feel it is too thick stir in a few drops of water a little at a time. If it is too runny give it a longer cooking time but leave uncovered.
Don't worry if the sauce splits, just keep stirring it whilst cooking until it is at the consistency you want.
Serve with rice and maybe even a naan bread if your feeling fancy.