This post was inspired by my sister (whose blog Colourful and Culinary features great restaurant reviews, cakes and homecooking by the way), because as a child she hated spicy food and when we got Indian takeaways, she used to pick chicken korma every single time.
As I was poring through recipe books looking for some new things to cook this week, I came across a recipe for korma that I knew I had to try out, if only out of nostalgia. Mr Chilli has his own recipe for korma that is delicious but isn’t much like the traditional takeaway version.
The recipe I consulted was from The Takeaway Secret, but I made loads of changes to the ingredients and method, partly because I didn’t have some ingredients (you try finding powdered coconut in Tesco), partly for health (the original specified 3-4 tablespoons of sugar, which I cut drastically to one) and partly just as a function of cutting the recipe down for 2 servings.
The curry turned out absolutely delicious – it tasted very like takeaway korma, though I didn’t manage to get it quite as luminously yellow as the takeaway version.
Vegetable and Chickpea Korma (makes two generous servings)
- 1 1/2 tbsp vegetable oil 9p
- 1 carrot, peeled and chopped into small pieces) 4p
- 1 1/2 small onion, peeled and finely chopped 5p
- 1/4 pepper, chopped into small pieces (I used red but the recipe did call for green) 12p
- 2 cloves garlic, crushed 6p
- Small piece of ginger (twice the size of the garlic cloves), grated 5p
- 1 tbsp tomato puree 6p
- 1 tsp garam masala 4p
- 1/2 tsp ground coriander 2p
- 1/2 tsp ground cumin 2p
- 1/2 tsp ground turmeric 2p
- 1 tbsp sugar 2p
- 1/3 block creamed coconut 33p
- Small handful fresh coriander, chopped (optional) (free from windowsill)
- 1/2 head cauliflower, chopped into florets 99p
- 1/2 courgette, chopped into wedges 19p
- 1 small tin or 1/2 big tin chickpeas, drained and rinsed 33p
- 100-120ml single cream 23p
Preheat the oven to 200C. Heat 1tbsp of the oil in a large pan and gently fry the carrot, pepper and onion for a few minutes. Add the garlic, ginger, spices, tomato puree, creamed coconut, sugar, fresh coriander (if using) and enough water to cover generously. Mix in and cook until the vegetables are soft, stirring occasionally and adding more water if it gets too thick.
Meanwhile, toss the cauliflower and courgettes in a little more oil on a baking tray and season well. Roast for around 20 minutes until tender and brown in places.
Take the sauce off the heat and blitz with a hand blender until smooth. Add the cream and mix through, tasting and adding a little more if needed. Add the chickpeas and roasted veg and serve with rice and/or naan or pitta breads.
Cost £1.33 per serving. Also served with rice (9p per portion) and some pittas (3p each as we got them reduced). The cauliflower is the most expensive element so you could swap for a cheaper veg or just for frozen (just boil it in this case).