What fun to escape the city with friends and unwind a little! And what chaos! Unwinding does not always go hand in hand with sleeping and so on this mid week day I find myself a little… stretched. The image of a little Indian curry take-away poked its cheeky face at me, but not allowing myself to be beguiled by its promises of convenience, I decided to make a quick korma. We both needed a bit of a spice kick to rouse us from the weekend’s torpor and we also had excess produce to use. This is a really fast and easy meal. I just used what I had around and made a scrummy meal for two, adjust the quantities according to your needs and once again – play around, have fun!
2 onions finely chopped
2 cloves garlic finely chopped
500g chicken breasts sliced into strips
a little cinnamon, nutmeg, turmeric and clove
knob of ginger grated
1 tomato chopped
a splash of apple cider vinegar
generous handful of raw cashew nuts
a few curry leaves
Tbl coconut cream
coconut oil for frying
salt & pepper
salsa: small young red onion very finely chopped
chillie very finely chopped
tomato very finely chopped
dhania finely chopped
salt & pepper
Put the raw cashews into a grinder or food processor until very fine and almost pastey.
Melt coconut oil in a pan on a medium heat, add your onions and some salt and fry gently till translucent and tender. Add garlic and whatever spices you are using. Spices really benefit from being fried off like this, their flavour is beautifully enhanced. I used a good, standard masala powder and then added some turmeric, cinnamon, nutmeg and clove. I love adding these spices for flavour but I’m always grateful for their incredible medicinal benefit too. Add the ginger just before the chicken strips and massage them into the curry spices, allowing them to cook evenly at the same time. The pan will need to be deglazed at this point, so add the chopped tomato and a small splash of vinegar and scrape the pan clean, allow time for the vinegar to evaporate, then add the cashews, breaking up any little lumps before adding water and stirring it to make the sauce. Pop in the curry leaves and a spoon of coconut cream. Allow the sauce to be a little runny at first so there is time for the tomato to soften gently and slowly and for the flavours to develop. Check and adjust seasoning.
To make the salsa just put all the ingredients into a little bowl and add a good pinch of salt and a touch of pepper and an optional splash of vinegar.
Serve this with a bowl of fragrant organic basmati rice. Tonight we had ours with some Ambersky stirfry veggies instead and it was luscious and quick and healthful. A far better face than that cheeky takeaway one! Not the most complex or most authentic korma you can find or even make yourself, but this is definitely food you can make and enjoy when time is short and you want something satisfying and rich. Healthy, homemade fast food. Enjoy!