I’m posting this recipe for my colleague Jason Skomorowski, who enjoyed this curry when he was staying with me recently. It’s a mild, creamy curry that to some degree resembles a korma, but it’s nowhere close to authentic. Still, it’s my own recipe, and it works well. It has a much richer and more intense flavour than an actual korma.
Here’s how to make it. This qualities I’ve guessed at here should be good for about six people. Sorry that the quantities are so vague: I have no idea how much of any of these ingredients I use, I just do it by feel.
- Chop about 1 kg chicken breasts into bite-sized chunks. (Defrost them first if they’re frozen.)
- Put the chicken pieces in a bowl, and set it up to marinade:
- Add about a teaspoon of salt and mix in.
- Add about two tablespoons of lemon juice and mix in.
- Add various spices — whatever you have, really — and mix in. I tend to use a couple of teaspoons each of cumin, coriander, turmeric, ground ginger, black pepper and garam masala.
- Add just enough natural yoghurt to coat the chicken generously, and mix everything together.
- Leave for several hours, or overnight.
- Chop six to eight good-sized onions, and fry them in vegetable oil.
- When they are soft, turn the heat way down, cover the pan, and leave them to mulch down for several hours. Stir every so often to prevent sticking and burning.
- Blend the very soft onions with just enough water to whiz up nicely. You now have onion puree, which you can keep on one side.
- Heat a few tablespoons of vegetable oil in a new pan.
- When it’s hot, add two teaspoons of cumin seed and stir until it’s popping.
- Add a cubic inch of finely chopped ginger root.
- Add four to six cloves of finely chopped garlic.
- Add the marinated chicken, and stir-fry until it’s well on the way to being cooked through.
- Remove the chicken from the pan. To the remaining yoghurty juices, add more spices — about the same as you used in the marinadei s good, but whatever you have is fine.
- When the spices have cooked through, add the onion puree that you’ve had simmering away. Mix.
- Add the chicken back to this mixture.
- Add about 300-500 g natural yoghurt until the texture seems about right.
- If you like, add a few teaspoons of ground almond to taste.
- Simmer until the chicken is cooked through, topping up with yoghurt if it becomes necessary to maintain the right texture.
You really do want to use proper full-fat yoghurt, not fat-free or low-fat.