CURRIES OF ORIGIN: KORMA CURRY

- METHOD -

Start off by placing the cloves of garlic, roughly chopped ginger and flaked almonds in a food processor with water and blend until a smooth paste is obtained. 

Then heat the vegetable oil or clarified butter in a wide saucepan.  Then add Cape Herb & Spice Korma Spice and fry for 10 seconds.  Add the chopped onion and fry until a brown colour starts to develop. 

Simply add the paste of garlic, ginger & almonds to the pan and fry for 1min before continuing to  add your tomato puree, salt and garam masala.

Incorporate the tomato purée and fry for 1 minute or until slightly browned.  Add  salt, Cape Herb & Spice Garam Masala, and cream and gently stir into the dish. 

Then, add the sliced chicken breasts or vegetables of your choice and incorporate into the sauce.  Add enough water to “just” cover the chicken/vegetables. 

Cover and allow to simmer over a low heat for 25 minutes or until the chicken/vegetables are cooked through, turning the chicken pieces over several times during cooking. 

Stir in the juice of lemon/lime and remove from the heat. 

Taste the dish and adjust seasoning according to taste preferences. 

This dish can be served with long grain rice, chapattis or plain naan bread and can be garnished with fresh coriander leaves and sliced almonds.