An Incredible Curry

Last night, I made what can only be described as an incredible curry (I'm not even going to apologise for this brazen statement- it was that good).

It had been a long, hard day at work and after a weekend of debauchery at Fieldview Festival- it was amazing, check it out here- I needed something with a spicy kick to sort myself out.

I used to be one of those really annoying people that couldn't handle anything hotter than korma, but increasing visits to various Indian restaurants around the South West has tantalised my taste buds and I'm now a fully fledged curry convert!

However, that's not to say I don't still love a korma...I just prefer one with a bit of spice!

So here it is, my Korma with a kick recipe!

Feeds 2 and a half greedy people, 3 at a push.

You will need:

4 chicken breasts
1 onion
1/2 of a pot of natural yogurt
200ml coconut milk
pinch cayenne pepper
3 cloves of garlic
1 red chilli (seeds and all)
1tsp paprika
2 heaped tbsp mango chutney
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp turmeric
4 cardamon pods
salt
squeeze of tomato puree
pinch of garma masala

1. Chop the chicken into bite size pieces and put into a dish with half the natural yogurt,1 tablespoon of mango chutney, the paprika, salt and cayenne pepper. Leave to marinade in the fridge for half an hour.

2. Whilst the chicken is marinading, finely chop the onions, garlic and chilli. Sweat the onions in the pan with olive oil over a low heat and then add the garlic and chilli. Bash the green shells of the cardamon to reveal the brown/black seeds and add these, then add the coriander, turmeric and cumin. Add a squeeze of tomato puree and some salt.

3. Transfer this mixture into a food blender and blend until a nearly smooth paste. This step is not essential, I just prefer a smooth paste to coat the chicken.

4. When the chicken marinading time is over, pop it in the pan over a medium heat, then add the spice paste. Chuck in the other half of the yogurt and another tbsp of mango chutney and leave to simmer away nicely for about 15 minutes.

5. Add the coconut milk and garama masala add leave to finish off for another 5 minutes.

6. Serve with basmati rice, poppadoms, chutney, naan bread, green salad- whatever you fancy!