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One evening I cooked up a korma curry meal and my wife gave it a real thumbs up,
and said that was better than any takeaway she had tried.
The ingredients below are simply what I used.
I encourage you to deviate and better it for own taste.
Ingredients
- Korma curry paste that worked
- boneless chicken thighs × 4
- splash of wine
- soy sauce (light)
- smidge of sesame oil
- Mushrooms of choice
- Naan bread × 2
- Microwave wholemeal basmati pilau rice
- large frying pan
- I used stainless steal in this case
- Oven
- Saucepan
- Kettle
- Mixing wooden spoon
- Flat wooden spoon
- A potato masher
Receipe
- Prep the korma paste
- Preheat a large frying pan
- Preheat oven
- Preheat saucepan
- On the hot pan place
- splash of
- red wine
- light soy sauce
- sesame (tiny drizzle)
- then the chicken thighs
- keep turning and
put a lid on in between turns
- Place naans into the oven and keep there for about 5-8 minutes
- Put the mushrooms into a saucepan
- add a splash of hot water from the kettle
- wait 2mins
- Once the chicken thighs is brown on both sides
- Place the korma mix into the pan, on top of the chicken
- splash of hot water from kettle on top
- Once the mushrooms are soft and soaked and cooked
- use the masher to break the mushrooms up.
- Place mushrooms into pan
- Put rice into the microwave
- Use the flat wooden spoon to mix the pan and
break up the chicken thighs into bites size chunks
Once the chicken has been cooked with water and
curry mix for a while this should be relatively easy.
- Stir the contents of the pan
Serving
- Take naans out of oven and place on their own side plate each.
- Take the rice out of the microwave
- Use two pasta bowls
- Put the microwave rice into one bowl, and then scrape half into the other.
- Serve the chicken korma from pan half and half into each of the bowls,
on top or to the side of the rice.
- Get two wine glasses and serve the red wine alongside
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