chicken korma-ish curry

Serves 25. Serve with rice and/or naan bread. Buying chicken from “ethnic retailers” (I feel racist just typing that…) is cheap and (I’m told) tasty. This is spiced but not too spicy.

20cm ginger, grated
equiv 15 cloves garlic
vegetable oil
1kg onions
2 tbsp ground cardamom
3 tbsp ground cumin
1 tbsp cinnamon 
5 tbsp ground coriander
5 tins tomatoes
2kg chicken, chopped up
1 tsp salt
1 tbsp curry powder from home
600ml single cream

  1. Put ginger and garlic in 270ml water and blend until you have a smooth paste
  2. Heat oil, add the onions and fry until they turn brownish
  3. Add the paste from the blender and the cinnamon, cardamom, coriander and cumin and fry for a minute
  4. Add the tomatoes and fry for another minute
  5. Add the chicken pieces, curry powder and salt and 2.2 litres water
  6. Bring to the boil, cover, turn heat to medium and cook for 15 minutes, turning the chicken pieces occasionally
  7. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until sauce has thickened, stirring gently.
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