While the selection of restaurants in Paris is unbelievably large, and you can pretty much find what ever food you’re looking for, there aren’t many restaurants serving curry. And I love curry. So back a couple of weeks ago, I made this navratan korma for supper. The recipe I currently use originally came from this recipe, though I’ve changed quite a bit. I’ve made this many times over the past few years, but this was the first time I’ve ever added chicken (and it was great!). Here’s my recipe:
6 tablespoons vegetable oil, divided
1/2 cup mixed nuts (I use cashews and almonds)
1/4 cup raisins
1 white onion, finely chopped
1 garlic clove, minced
small piece of ginger, minced
3/4 cup tomato sauce (I had some leftover homemade sauce in the fridge from this recipe)
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
3 teaspoons ground coriander
2 teaspoon garam masala
2 tablespoons hot red curry paste
1 ½ cups water
5 or 6 carrots, chopped
1 green bell pepper, chopped
1 cup green beans, chopped
1/2 cup green peas
2 cup chopped potatoes
2 chicken breasts, sliced
1/2 cup milk
1/2 cup heavy cream
salt and pepper to taste
Place two tablespoons of oil in a large pot over medium heat. Add the nuts and raisins, and fry until the nuts are golden brown. Remove the nuts and raisins and set aside.
Add two more tablespoons of oil to the same pot, and fry the onion for a couple of minutes before adding the garlic and ginger; fry for one minute more.
Stir in the tomato sauce, cayenne pepper, turmeric, coriander, garam masala, and curry paste. Then, add the water, carrots, pepper, beans, peas, and potatoes. Bring to a boil, and simmer until the vegetables are tender.
Meanwhile, place the remaining oil in a frying pan over medium heat, and fry the chicken until cooked through. Season with salt and pepper.
Add the nuts, raisins, chicken, milk, and cream to the large pot and stir. Season with salt and pepper. Bring to a boil briefly, before serving over basmati rice.
It also goes really well with homemade naan bread :)