NB: I changed the recipe slightly to accommodate the extra chicken I used and my love of garlic and spices.
3 tbsp veg oil
2 large onions – finely sliced
3 bay leaves
3 cloves garlic – chopped finely
6 cardamom pods – bruised (I gave it a ‘whack’ with my pestle)
2 coriander plants – chopped
1 kg chicken breast – diced
1 small jar Patak’s Korma Curry paste
1 medium tomato – diced
Salt to taste
1/3 cup thickened cream
1/3 cup natural yoghurt
1 tbsp desiccated coconut – optional
Heat oil in a pan and add the onion and bay leaves. Cook until the onions are golden brown. Add in the garlic, cardamom and half of the coriander. Cook for 30 secs and add in the chicken. Mix well and cook for about 5 mins or until the chicken is well sealed.
Add in the korma sauce and mix well. Cook for 4 to 5 mins, then stir in the tomatoes and salt (put 1 tsp to start – you can always adjust later). Cook for another 5 mins.
Stir in the cream and yoghurt and bring to the simmer. Sprinkle the coconut, mix well and add in the coriander. Lift and serve with rice or bread.
BTW, Happy Halloween to everyone. Don't let the Ghoulies get you!