If you want a curry in a hurry but with a delicious home-made and authentic flavour then why not whip up this creamy and mildly spiced korma sauce. Whist the sauce is cooking grill or griddle 450g cubed chicken fillet until just cooked through and lightly charred then add it to the sauce and simmer for 5-10 mins until piping hot. To make a seafood curry, omit the ground almonds and add chunks of white fish fillet and raw peeled prawns to the sauce. Simmer for 10-15 mins until the fish is cooked and the prawns are pink then add a handful of chopped fresh coriander and a squeeze of lime or lemon juice.
- 1 onion, peeled and finely chopped
- 1 green chilli, deseeded and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tbsp grated root ginger
- 2tbsp sunflower oil
- 2tsp ground coriander
- 2tsp ground cumin
- 1tsp chilli powder
- 300ml chicken stock
- 100ml passata
- 1tbps tomato puree
- 150ml single cream
- 50g ground almonds
Place the onion, chilli, garlic and ginger in a blender and process for a few seconds until finely minced. Heat the oil in a frying pan and add the minced mixture to the pan. Fry for 7-8 mins, stirring all the time until light golden.
Stir the coriander, chilli and cumin into the pan and fry for a further 2-3 mins. Stir in the stock, passata and tomato puree and cook for 1-2 mins. Add the cream and ground almonds and simmer gently for 5-10 mins until thickened.
For a hotter sauce replace the green chilli with a couple of thin red chilli peppers and add 2tsp cayenne pepper.