At first I wasn’t too sure how this would taste. Within my houseful we have a couple that aren’t really ‘coconut’ fans so I thought I’d chance it, hence why I’ve never cooked a Korma. As I had Friday off work due to it being half term I challenged myself with this dish as a family meal to eat outside in the sunshine. It’s a slow cooked dish so I had the time to make it mid Friday afternoon so everyone could it enjoy it together. The dish was received better than expected due to its flavours.

Ingredients- 1/3 of a cup of vegetable oil, 1 1/2 tsp of black mustard seeds, 2 onions finely chopped, 2 large heaped tbsp of garlic and ginger paste, 5 curry leaves, 4 green cardamom pods, 500g of chicken breasts cut into small pieces, 2 tbsp of ground almonds, 100g of creamed coconut, 200ml of coconut milk, 1/4 tsp of turmeric, 1/4 tsp of chilli powder, 1 1/2 tbsp of garam masala, 2 tsp of salt, 1 tsp caster sugar, 2 green chillies finely diced, 200g of plain yogurt and a good handful of coriander finely chopped.

Method- heat the oil in a heavy based pan. When the oil is hot add the mustard seeds until they start to pop.

A little free tip…when cooking this….don’t knock your first really cold bottle of beer off the side all over the floor and units and this is all you have left….

Sorry, back to the cooking…..as the mustard seeds start to pop add the diced onions along with the garlic & ginger paste cooking for 6 minutes.

Next, add the curry leaves, cardamom pods and chicken cooking for a further 5 minutes.

Turn down the heat a little adding the ground almonds, creamed coconut, coconut milk, 1/2 cup of water, turmeric, chilli powder, garam masala, ground coriander salt, sugar then cook for 50 minutes.

Allow this to cook down until the chicken is really tender.

To finish the dish add the raw chopped green chillis, coriander and natural yogurt.

Really pleased with how this turned out. Especially as I was going fishing the following day so I didn’t want anything too hot. Plus I got up at 5am to cook the ‘angry bird’ chicken wings to eat on the bank, random photos included.

This dish will certainly be made again for the summers evenings.

Thank you for reading my waffle.