Читать книгу Food from the Sun - Neven Maguire - Страница 27

Serves 4

2 tbsp sunflower oil

2 onions, peeled and finely chopped

2 garlic cloves, peeled and crushed

2 tsp finely grated root ginger

1 green chilli, seeded and finely chopped

1 tsp garam masala

1 tsp ground turmeric

¹₄ tsp chilli powder

400g can of chopped tomatoes

1 tsp tomato purée

4 boneless skinless chicken breasts, cut into 2.5cm (1 in) cubes

150ml (5fl oz) double cream

salt and freshly ground black pepper

2 tbsp roughly chopped fresh coriander, to garnish

basmati rice, warmed naan bread and mango chutney, to serve

This authentic recipe from my good friend Naseem Booth is one that I return to again and again. Curries always taste better when they have been kept for a day or two. This one will keep quite happily in the fridge for two days, and also freezes very well.

Heat the oil in a large saucepan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli and cook for 1 minute, stirring.

Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato purée and 150ml (5fl oz) of water, stir well to combine, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface.

Add the chicken to the sauce with a few tablespoons of water. Slowly bring to the boil, then reduce the heat and simmer gently with the lid on for about 20 minutes or until the chicken is cooked through and completely tender. Stir in the cream and simmer gently for a few more minutes until well combined. Season with salt and pepper.

To serve, spoon basmati rice and chicken korma onto warmed plates and scatter over the coriander. Place the naan breads in a separate serving dish to pass around with the mango chutney.