We are huge fans of curry here on the farm and Rick Stein’s book and programme on the search for the perfect curry are inspirational. We were kindly given permission to reprint two of the recipes from this book, we hope you enjoy them as much as we do!
Rocky’s Chicken Korma
With the kind permission of Ebury Press, taken from Rick Stein’s India by Rick Stein (£25.00)
Serves 4 -6
1 x 1.5kg chicken, jointed into 8 pieces or 1.5kg chicken pieces, skinned
For the coconut paste
125g of fresh or frozen coconut flesh, chopped or grated
50g blanched almonds, roughly chopped
5tsp white poppy seeds
For the masala
2 medium onions, roughly chopped
50g of ghee or vegetable oil
6 green cardamom pods, lightly crushed with a rolling pin
3mc piece of cinnamon stick
1 tsp. salt
½ - ¾ tsp. Kashmiri Chilli powder
125ml Greek yoghurt mixed with 125ml water
3 black cardamoms, seeds only, finely ground
2 tbsp. raisins soaked in 4tbsp boiling water for 10 mins and drained.
For the coconut paste, blend the coconut, almonds and poppy seeds together in a mini food processor to a paste, adding enough hot water to give a silken texture.
For the masala, blend the onions in a mini food processor to a paste, adding a splash of water if needed. Heat the ghee/oil in a sturdy, deep sided pan over a medium heat, add the cloves, green cardamom and cinnamon stick and fry for 30 seconds. Stir in the onion paste and salt and fry for 10 minutes until any liquid has evaporated and the onions are softened and translucent, but not coloured. Stir in the chilli powder then add the chicken pieces to the pan and fry for 10 minutes to brown slightly. Add the water and the coconut paste bring to a simmer and cook for a further 10 minutes.
Take the pan off the heat, stir in the yoghurt mixture, then return to a gentle heat and bring back to simmer. Cook, uncovered, for 30 minutes, adding a little water if it starts to stick, until the chicken is cooked through and the masala is rich and thick. Stir in the ground black cardamom, scatter with the raisins and serve.