Tuesday, 18 October 2011

Super Quick Curry with homemade Bhaji's

I make absolutely no apologies for taking shortcuts when making Indian curry. The balance and depth of flavour is always elusive to me in a way that Thai food isn't. So I have cheated here and used a nice curry paste, but I did make some homemade onion bhaji's to make up for it! Add a little ginger, garlic and fresh coriander and you will never know the difference (ok you will but its fine for a midweek tea).

Chicken Korma with Rice and Homemade Onion Bhaji

Serves 4

3 - 4 Chicken breasts, diced
1 large onion
1 large tbsp Patak's korma paste
100ml water
100ml cream or coconut milk
thumb sized piece of ginger, diced
2 cloves garlic, chopped
chopped coriander
200g basmati rice
1 tbs oil

For the Bhaji's
200g gram flour
1 large onion, finely sliced
2 tsp garam masala
1 tsp turmeric
1/2 sliced green chilli
1 tsp salt
2 tsp chopped coriander
oil for frying

To make the curry, fry your chicken pieces in a wok or large frying pan until coloured all over. Add the onion, garlic and ginger and fry for 5 minutes, or until the onions are soft. Add the curry paste and stir in and then add the water and cream. Bring to the boil and then simmer for 15 - 20 minutes, ensuring the chicken is cooked through. You can add the coriander just before you serve to retain its colour and flavour. I always cook rice according to packet instructions and if you do it before the curry is ready don't worry, just drain it, return it to the pan, pop a lid on and it will sit happily for 10 minutes or so.

To make the bhaji's, combine the gram flour with enough water to make a thick batter like paste. Then add all the other ingredients and mix thoroughly. In a very large pan heat an inch of oil and place a tablespoon of mixture in at a time and cook until crisp - you may need to turn them over. Drain on kitchen towel, sprinkle with a little salt and serve.

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