The creamy korma is one of the most popular curry sauces, and with the substitution of cashew butter, need not be a no-go
Korma is a mild, coconut-flavoured curry sauce that is usually made with dairy ingredients, which may include ghee, yoghurt or cream. This version achieves the same consistency, but without any dairy at all. Traditionally almonds are used, but I've opted for cashew butter instead for its natural creaminess. For a nut-free version, replace the cashew butter with 75g sunflower seeds and 1 tbsp olive oil, blended in a food processor to form a paste.
Serves 4
*1 tsp coriander seed*
*3 green cardamom pods, seeds only*
*½ tsp ground black pepper*
*¼ tsp ground cloves*
*3 garlic cloves*
*1 thumb-sized piece of root ginger*
*1 small red chilli (optional)*
*1 medium onion*
*3 tbsp olive oil*
*1 tsp ground turmeric*
*2 tbsp tomato paste*
*75g cashew butter*
*1 x 400ml tin of coconut milk*
*2 tbsp desiccated coconut*
*1 tbsp lemon juice*
*4 chicken breasts*
*1 *Pound the coriander and cardamom in a pestle and mortar, then add the pepper and cloves. Peel the garlic and remove the skin from the ginger. Dice the garlic and chilli. Grate the ginger into the bowl with the spices. Set to one side.
*2 *Peel and dice the onion. In a large pan, fry the onion gently in the oil until it softens. Stir in the spices, ginger, garlic and chilli. After a minute add the turmeric and stir. Now add the tomato paste. Remove the pan from the heat.
*3 *Add the cashew butter and coconut milk, then use a stick blender, if you have one, to create a smooth sauce. Stir in the desiccated coconut and lemon juice. Your sauce is ready – if you don't want to cook with it straight away, you could freeze it or pop it in the fridge for up to two days.
*4 *Remove the skin from the chicken breasts and cut into cubes about 2cm square. Place in a pan with the sauce and allow to simmer gently for half an hour until the chicken is cooked. Serve.
*What to watch out for*
Because of production methods, some spice products warn of traces of possible allergens on the jar.
Susanna Booth is a food writer and food stylist based in London; widecirclecooking.com Reported by guardian.co.uk 20 hours ago.
Korma is a mild, coconut-flavoured curry sauce that is usually made with dairy ingredients, which may include ghee, yoghurt or cream. This version achieves the same consistency, but without any dairy at all. Traditionally almonds are used, but I've opted for cashew butter instead for its natural creaminess. For a nut-free version, replace the cashew butter with 75g sunflower seeds and 1 tbsp olive oil, blended in a food processor to form a paste.
Serves 4
*1 tsp coriander seed*
*3 green cardamom pods, seeds only*
*½ tsp ground black pepper*
*¼ tsp ground cloves*
*3 garlic cloves*
*1 thumb-sized piece of root ginger*
*1 small red chilli (optional)*
*1 medium onion*
*3 tbsp olive oil*
*1 tsp ground turmeric*
*2 tbsp tomato paste*
*75g cashew butter*
*1 x 400ml tin of coconut milk*
*2 tbsp desiccated coconut*
*1 tbsp lemon juice*
*4 chicken breasts*
*1 *Pound the coriander and cardamom in a pestle and mortar, then add the pepper and cloves. Peel the garlic and remove the skin from the ginger. Dice the garlic and chilli. Grate the ginger into the bowl with the spices. Set to one side.
*2 *Peel and dice the onion. In a large pan, fry the onion gently in the oil until it softens. Stir in the spices, ginger, garlic and chilli. After a minute add the turmeric and stir. Now add the tomato paste. Remove the pan from the heat.
*3 *Add the cashew butter and coconut milk, then use a stick blender, if you have one, to create a smooth sauce. Stir in the desiccated coconut and lemon juice. Your sauce is ready – if you don't want to cook with it straight away, you could freeze it or pop it in the fridge for up to two days.
*4 *Remove the skin from the chicken breasts and cut into cubes about 2cm square. Place in a pan with the sauce and allow to simmer gently for half an hour until the chicken is cooked. Serve.
*What to watch out for*
Because of production methods, some spice products warn of traces of possible allergens on the jar.
Susanna Booth is a food writer and food stylist based in London; widecirclecooking.com Reported by guardian.co.uk 20 hours ago.