Chicken curry korma-style from Marcus Wareing’s ‘At Home’ book (now obsessed with this curry and is definitely worth the extra effort in making the paste). Serves 4:
Marinade:
Leave all ingredients in a bowl for atleast a couple of hours
✔️ 4 chicken breasts, sliced
✔️ 100ml groundnut
✔️ 3 garlic cloves, crushed
✔️ 1cm fresh ginger, peeled and grated
✔️ freshly ground black pepper
Paste (this is enough for two batches of curry):
✔️ 1 tsp ground cumin
✔️ 1 tsp ground coriander
✔️ 1 tsp chilli powder
✔️ 1 tsp ground turmeric
✔️ 1 tsp garam masala
✔️ pinch of flaked sea salt
✔️ 1 garlic clove, crushed
✔️ 1cm fresh ginger, peeled and chopped
Grind the above ingredients together. Then stir in 100ml of water and then;
✔️ 50g ground almonds
Curry sauce:
✔️ 2 tbsp groundnut oil
✔️ 1 onion, finely chopped
✔️ 1 celery stick, finely chopped
✔️ 1 carrot, finely diced
✔️ 1 garlic clove, crushed
✔️ 1 cinnamon stick
✔️ 4 cardamom pods, crushed
✔️ 100ml white wine
✔️1 x 400ml can coconut milk
✔️ 1 tbsp fish sauce
✔️ handful of chopped coriander
Heat a saucepan (medium-high), & add 2 tbsp of groundnut oil. Once hot, add the onion, celery, carrots, garlic, cinnamon and cardamon for five mins until the onion is soft but not coloured. Stir in about 4 tbsp of the curry paste & cook for a couple of mins to bring out the spice flavours. Pour in the wine and let it bubble until it has reduced down then slowly add the coconut milk. Add the fish sauce, reduce the heat to medium-low & simmer for about 10 mins, until the carrots are tender.
Meanwhile, heat a frying pan over a high heat & add the chicken, cooking until brown, then add to the sauce, and simmer for circa 5 mins until cooked through. To finish, remove the cinnamon stick & cardamon pods, then stir in coriander.
Chicken Curry Korma-style
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