Chicken Korma - Double portion
The complex flavours of curries are usually governed by just three things; generous spicing; (and we make no apology for the extensive list of them on the back of our curry packs) onion, ginger and garlic done just right; and something to give it body. Sound simple? (a bit like how the novice piano player experiences it when realising you only need to learn four chords – E, B C# minor and A – to play almost all your favourite pop songs.) We marinate fresh British chicken in yoghurt (the body) and spices (loads of them), then add it to our base of perfectly sautéed onion, garlic and ginger, adding some ground almonds (more body) for a mild and creamy curry which is always a winner… enjoy!