Creamy chicken korma... by Neven Maguire

Huge, huge, huge fan of Indian Cuisine. Have I mentioned I like Indian food? ;) I like it a lot, especially when it's "home made". I'm not particularly a fan of Indian take away, always find it little on the greasy side and everything overpowered with one particular spice (well mix of them if you want to be very exact - Garam masala. Indian cuisine is perfect blend of so many different spices and herbs, of perfect marriage of usually a long list of ingredients - but everything very easily accessible and affordable (especially if you buy it at the source, in your local Indian/Arab shop, everything is in much bigger containers and cheaper than at your local supermarket).
I would love to be able to visit traditional, authentic, home kitchen and learn all the ropes from the source - a person who grew up surrounded with such food and is full of tips and tricks that I could learn and use in my kitchen while cooking Indian. Maybe, one day, who knows, but at the moment cook books, Internet, TV and my experience (done through trials and errors ;) ) are my help.
The below recipe comes from "Fast", cookbook by Neven Maguire. While he's definitely an Irish chef, very much into traditional cooking, his take on one of the most popular Indian take away dishes is a great attempt! I loved the blend of all the spices, the fact that you could taste all of them and none over powered the other one and... It wasn't too spicy, but neither it was bland. I hope you'll try it instead of picking up the phone and ordering that take away - it's cheaper, much tastier and really easy and quick to make! So go one -> of you go to that kitchen, chop chop! :)

How to make it...
- 2 tablespoons rapeseed oil (I used ghee)
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1 green chili, seeded and finely chopped
- 2 teaspoons finely grated root ginger
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 400 g can chopped tomatoes
- 2 tablespoons mango chutney
- 1 teaspoon tomato puree
- 400 g can coconut milk
- 4 chicken breasts, cut into 2 cm cubes
- sea salt and ground pepper
- steamed basmati rice to serve

Heat the oil in the large pan and fry the onions and garlic for 6-8 minutes, until golden brown. Stir in the green chili and ginger and cook for 1 minute, stirring. Add the garam masala to the pan with the turmeric, chili powder, a pinch of salt and cook for another minute till the spices aren't "raw" anymore. Add the tomatoes, chutney, tomato puree and 4 tablespoons of water. Stir well to combine, then bring to simmer for 5 minutes, until the sauce is so well reduced that it's almost sticking to the bottom of the pan, stirring occasionally.
Stir in the coconut milk into the pan and then stir in the chicken. Slowly bring to the boil, then reduce the heat and simmer gently for 10-15 minutes, until the chicken is cooked through and completely tender. Season to taste, Serve with some basmati rice or naan bread.


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