The winter dishes just keep coming. I have used Pataks Curry Korma paste for many years with very consistent results. I made this curry tonight and served it on a bed of hot rice. I prepared a really large batch so tomorrow night I won't be cooking! Just heating.
This dish can be 'stretched'. The more water you add the larger the meal becomes. I once had to feed all my family of 10 who stayed late for an unplanned dinner on Good Friday, so I 'stretched' the curry and made extra rice and everyone was fed!
The recipe is on the jar. This is how I make it:
In a large stovetop pot, fry a finely diced onion in olive oil. Once lightly brown, add the full jar of Pataks Curry Korma paste and add a cup of water. Mix it all together and let it heat. Add your sliced chicken thigh fillet pieces. I used three large thigh fillets tonight. Let them cook, stirring gently. While they are cooking, coarsely chop your Pontiac potatoes, sweet potatoes and Continental Parsley.
When the chicken is looking cooked, about (five minutes) add all your vegetables. Then add two cans of Coconut Cream. Mix it together, then add the quantity of water you want. I added eight cups of water. The less water the stronger the flavour of the curry spices. Add cracked pepper and marine salt. Not too much, the curry paste is rather complete.
Korma is a mild curry so it is an excellent beginner curry, especially for children.
Cover the pot with a lid. Bring the curry to the boil then turn it down to the lowest possible heat setting. Leave the lid on and let it develop slowly for about an hour. Stir the pot every ten minutes or so and make sure to scrape the bottom of the pot with your wooden spoon. This is where the flavour is! Curry is an interesting food. The longer you cook it, the more the flavours develop.
Jasmine rice is my preference, but these days, get whatever rice you can.
This dish is really a very good meal.
While this cooked, I made a chicken soup following a customer request. I'll post it tomorrow.
Please enjoy. Let me know your results.
Kindest regards,
Brendan Blake