Kumar's Korma Curry: a robustly flavoured, medium hot Indian curry with cinnamon, roasted coconut, cashew nuts, ghee and curry leaves. Delicious with chicken, but also perfect as a vegetable curry using firm vegetables such as cauliflower and butternut squash
• Cook the Rice according to the instructions on the packet.
• Slice the vegetables into strips ½ cm wide and cut the meat into 2cm cubes.
• Heat 2 tablespoons of oil in a wok or frying pan and fry the meat or fish on all sides over a high heat for 1½ minutes.
• Now add the Korma sauce and turn down the heat. Place the lid on the pan and simmer for 5 to 10 minutes until the meat is tender.
• While the Meat is cooking, heat the remaining 2 tablespoons of Oil in a wok or frying pan and stir-fry the Vegetables together with the crushed Garlic Clove, seasoning with Salt and Pepper to taste.
• Serve the vegetables, rice, yoghurt and Korma separately.
