Chicken Korma

INGREDIENTS: 500g boneless chicken
(cut into small cubes),1 1/2 medium onions (225g),

10g of ginger (fresh or paste),
1 medium garlic clove (fresh or paste),
1 tomato (fresh or tin),
1/4 small green pepper,
6 tbsp veg/olive oil,
4 tsp (30g) Mr Huda’s
Universal Curry paste,
60-80g coconut cream or milk,
3-4 tsp white sugar,
125 ml fresh single cream,
2 bay leaves,
1/4 tsp turmeric,
2 knobs of butter or ghee,
Fresh coriander.
Chicken Korma – Serves 4

Classic mild dish cooked with either coconut milk or cream.

1st stage – Curry Base (can be made in advance)
1. Chop 1 onion and the tomato
into 1/4 s, chop the green pepper, ginger, garlic, and a little coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Stage 2 (Curry)
1. Heat 2 tbsp of oil in a medium sized sauce pan.
3. Add the rest of the onions (finely sliced) the bay leaves with some salt and cook to soften (stirring regularly).
4. Add the Mr Huda’s Universal Curry Paste and cook for 1 min (stirring continuously).
5. Add the chicken and the ready prepared curry base with some warm water (100- 125 ml) and bring to fast boil and then leave to gently simmer (moderate heat) for 15-20 minutes.

6. Add the coconut, sugar and the cream and bring to boil then leave to gently simmer (moderate heat) for further 5-10 mins (stirring
occasionally) or or until the chicken is cooked and the desired texture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
7.Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10-15 mins before serving and garnish with a little cream on top.
Tips: if you prefer the dish to be  milder or coconutier simply adjust the cream and coconut milk/cream.