A lot of people really love a good korma. However, there is a stigma attached to the dish that suggests it is an entry level curry and one for people who can’t handle their spice! I have attempted to address this situation by creating the ‘Warmer Korma’. The addition of Kashmiri chilli powder (deggi mirch), adds a whack of heat to dish that will tingle the taste buds and allow you to get into what is a great curry that you will love.
If you have a split household, I like to make one pan standard korma and then split it into two adding the rich and beautiful Kashmiri chilli powder to the remaining curry. It is difficult trying to please everyone but this simply works.
WARMER KORMA INGREDIENTS
- 2 tablespoons coconut oil
- 2 tablespoons garlic and ginger paste
- 300ml heated base curry sauce
- 300g chicken breast (diced)
- 2 tablespoons cashew paste
- 1 teaspoon of Kashmiri chilli powder
- 1 teaspoon garam masala (freshly ground if possible)
- 1 tablespoon coriander powder (freshly ground if possible)
- 3 green cardamoms – lightly smashed
- 1 teaspoon sugar ( more or less to taste)
- 75ml double cream
- 150ml coconut milk
- 2 tablespoons fresh chopped coriander
- 1 teaspoon rose water
- Salt and pepper to season
WARMER KORMA METHOD
This recipe requires a little pre preparation but it can be done on the fly and I have made this dish from start to finish in 30 minutes flat.
Step One: Heat the oil in a pan and when it is shimmering, add the cumin, garam masala and cardamom pods. This process will infuse the oil with the flavours of the spices and adds the first layer of flavour to the curry.
Step Two: Next job is to add the garlic and ginger paste and then add the chicken pieces. Stir until the chicken is sealed on all sides and coated in the spices.
Step Three: Add the liquid i.e. base gravy, coconut milk and double cream giving it a good stir to mix every thing through well.
Step Four: Add the cashew paste to the dish and stir through well. Rhis step adds a denser texture to the sauce and adds a brilliantly nutty flaavour to the curry.
Step Five: Let the curry simmer now until the chicken is cook ed through. It should take about 20 minutes from this point.
Step Six: Wow! We are nearly done. Add the sugar, chilli powder, coriander and rosewater and finally, adjust the seasoning.
As a final flourish, garnish with cashew nuts that you have lightly toasted in a dry frying pan.
Boom, bang and clatter! That is The Warmer Korma done and dusted. Serve with rice and nan bread. This actually goes really well with pinot grigio or pinot gris. If you want a beer I would recommend any ice cold lager with this curry.
Not that it needs much washing down!