As a couple of curry lovers we want nothing more than our boys to embrace the joy of all things curry and we hope it wont be too long before we’re regularly down at Mogul’s again – just like we used to be before they came along! Sadly for the time being we’ve just had to increase our repertoire of home made dishes - mostly with credit to Jamie Oliver – but more and more these days just made up on the spot like this one!
Getting them to like poppadoms and mango chutney is the easy bit – after all it’s much like crisps with jam – but in an effort to broaden their tastes I’ve started them off on a good old Chicken Korma. This recipe is nice enough for all the family (unlike a lot of restaurant Kormas) so I’ve written the recipe for four. It’s soooo easy! (Promise)
Chicken Korma – for 4
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3 Chicken Breasts cut into chunks (4 if feeding older children)
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One Medium Onion
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2 tablespoon of Korma Powder (Fiddes Payne Authentic Korma Powder is nice)
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Tin of Coconut Milk (400ml)
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Tablespoon of Mango Chutney
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Small handful of chopped Corriander (optional)
Finely chop the onion and fry gently in a little oil until soft. Add in the Korma Powder and fry for a further minute. Then add in the chicken and cook for a further minute before pouring in the coconut milk. Cover and simmer for about half an hour. At the end of the cooking time add in the mango chutney and corriander. Serve with rice and poppadoms.
If you use free range meat then do consider using free range turkey steaks instead of chicken as they’re much cheaper and taste the same in this dish. If you prefer to use low fat coconut milk then simmer without the lid on and it will give you a thicker consistency. The corriander really lifts the colour of this dish (and tastes great) but if you have fussy little people who think they don’t like herbs then you can just sprinkle on the adult portions!
