These are two of my favourite curry dishes, both are creamy and fairly mild – Best of all they’re really quick to make as came from the Reader’s Digest 30 minute cookbook so the perfect mid week meal!
Chicken Korma
This rich, creamy dish is really mild and has a lovely thick sauce – ultimate comfort food!
Ingredients:
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350ml chicken stock 1 medium onion 2 cloves garlic 3 tbsp veg oil 3 tbsp plain flour 2 tbsp Korma curry powder 750g boneless, skinless chicken breasts |
Handful fresh coriander 2 tbsp seedless raisins 25g flaked almonds ½ lemon 2 tbsp natural yoghurt 2 tbsp double cream Salt and black pepper |
Method:
Put the stock on to boil, Peel and chop the onion and garlic then fry until soft in a large frying pan.
Mix together the flour and curry powder, then cut the chicken into chunks and toss lightly in the flour mixture. Then add to the frying pan and fry for 2-3 minutes
Chop 1 tbsp of coriander and add to the chicken alongside the raisins and chicken stock, bring to the boil then reduce the heat and simmer for 10 minutes.
Toast the almonds in a dry frying pan
Squeeze the juice of half a lemon into a separate container
Once the chicken is cooked, remove the pan from the heat, stir in the almonds and the lemon juice, yoghurt, cream salt and pepper. Very gently reheat the curry but do not allow it to boil.
Garnish with fresh coriander and serve with rice.
Chicken and Spinach Curry
Still creamy but slightly spicier than the korma. This is one of my boyfriend’s favourite curries – a winner every time!
Ingredients:
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2 tbsp sunflower oil 1 small onion 1 clove garlic 2 thin slices root ginger ½ tsp turmeric ½ tsp ground cumin ½ tsp ground coriander |
¼ tsp ground chilli ¼ garam masala 2 ripe tomatoes 4 boneless, skinless, chicken breasts Salt and black pepper Double cream 200g baby spinach |
Method:
Heat the oil in a large saucepan, peel and chop the onion and garlic and fry gently
Peel and chop the ginger, then stir into the onion with the spices, cook until the onion starts to be crisp
Roughly chop the tomatoes and add to the saucepan, fry for 7 minutes until tomatoes are in a dry pulp
Cut chicken into chunks, increase the heat on the saucepan and stir fry the chicken until completely sealed. Season with the salt and pepper, then add the cream and simmer for 6 minutes.
Add the spinach to the curry and stir continuously until it wilts. Bring to the boil then remove from the heat and serve with naan bread.
Wine recommendation from Alan at Clifton Cellars: Red Cotes du Rhone