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. 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 some chicken breasts into bite-sized chunks.
- Put the pieces in a bowl, and set it up to marinade:
- Add salt and mix in.
- Add lemon juice and mix in.
- Add various spices — whatever you have, really — and mix in. I tend to use cumin, coriander, turmeric, ground ginger, black pepper and garam masala.
- Add natural yoghurt and mix everything together.
- Leave for several hours, or overnight.
- Chop some good-sized onions, and fry them in vegetable oil.
- When they are soft, turn the heat down, cover the pan, and leave them to mulch down for several hours. Stir every so often to prevent sticking and burning.
- Heat some vegetable oil in a new pan.
- When it’s hot, add some cumin seed and stir until it’s popping.
- Add some finely chopped ginger root.
- Add some 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. Whatever you have is fine.
- When the spices have cooked through, add the onion puree that you’ve had simmering away.
- Add the chicken back to this mixture
- Add more natural yoghurt until the texture seems about right.
- Add some 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.