I’m a bit of a wuss when it comes to curries and plus cooking for child, I lay off the spice. The good thing about making your own paste or sauce is that you put in as little or as much spice as you like. If you add too much or if you are cooking for children, try putting natural yoghurt or a squeeze of lemon on top after serving. The ingredients for the paste are things I usually have in the cupboard.
Ingredients for the paste:
1 tsp coriander
1 tsp cumin
2 garlic cloves, very finely chopped
2cm fresh ginger, finely grated
1/2 tsp cayenne pepper
1 tsp garam masala
2 tbsp oil
1 tbsp tomato purée
2-3 tsp mild chilli power
- Add all ingredients to a bowl and stir until it is all mixed together.
Ingredients for curry:
2-3 chicken breasts, cut into chunks
1 400ml tin of coconut milk
1 400g tin of chickpeas, drained
100ml chicken stock
1 onion, finely chopped
2 tsp coriander
- Heat a little oil in a large saucepan and fry onions until soft. Add the chicken, korma paste, coriander, chicken stock, chickpeas and coconut milk. You can add any extra chillies at this point.
- Bring to the boil and then let it simmer for 25-30 so that the sauce can reduce. Stir frequently so it doesn’t stick to the bottom.