My uncle once ate this dish in some or other restaurant and he has been asking me to try making it for him.

I have never made korma before, never tasted it either. I am not even sure how this happened, seeing as I am a food blogger and have tasted all curries available in our area. This one seemed to have slipped under the radar.

Or maybe it is the fact that when I asked my parents if they knew how to make korma curry they both replied you mean gorma and my mind went places it should not go when talking about food.

These pictures keep replaying in my mind, every time someone mentions korma.

I recently came across a quick korma recipe in one of Sarah Graham’s cookbooks and I thought why not give it a try.

It was a good excuse to finally put that lonely coconut milk can to goo use.

The downside, when I was busy taking out the bag of frozen peas it got stuck in the freezer drawer and me being lazy, I pulled and pulled and the bag came free at the same time it tore right down the middle and all the frozen peas went skidding across the newly swept kitchen floor.

To cut a long story short, I had to painstakingly pick out frozen peas from the bag of mix veg… I never knew measuring 1 cup of frozen peas would take me an hour. It will teach me not to be lazy.

All in all, it was an extremely delicious dish.

Ingredients:

• 50g x butter.
• 1 xTbsp olive oil.
• 50g x korma curry paste.
• 1 x tsp ginger garlic paste.
• 1 x 410g tin diced tomatoes.
• 2 x tsp brown treacle sugar.
• 1 x Tbsp Mrs balls original chutney.
• 500g x chicken fillet, cubed.
• 400g x coconut milk.
• 1 x cup frozen green peas.
• Salt and pepper to season.
• Chopped coriander to garnish.

Method:

• Add the oil and butter to a pot and bring to the stage where the butter starts to foam.
• Add the curry paste, seasoning, tomatoes, garlic and ginger and stir.
• Cook for about 5 minutes.
• Add in the chutney and sugar and stir.
• Add in the chicken, toss, cover and cook for 5 minutes .
• Add in the coconut milk and peas and give it a good stir,
• Cook for 30 minutes or until the gravy has thickened and reduced by half.
• Garnish with the coriander.