I forget how wonderful this korma recipe is when I don’t make it for awhile. I should probably preface any further remarks about this recipe by saying that I make no claims of authenticity with this recipe; in fact, I have never seen a curry like this one on any Indian restaurant menu. This recipe is designed to be easy and tasty and whether anyone outside of Western culture would touch it with a ten foot pole, I couldn’t tell you.
As with most of my curry recipes, I treat this one as a sauce that can be used to cook whatever items (animal, vegetable… maybe not mineral…) of sustenance one desires. I have make this recipe with chickpeas and with mixed vegetables, and I suspect it would be quite tasty with chicken or seafood. I made this recipe two weekends ago and I was so happy with it that I’m making it again this weekend.
1 large onion, peeled and chopped
2 tablespoons butter
1/2 cup cream
2 teaspoons minced garlic
1 teaspoon turmeric
1 to 2 teaspoons hot red pepper or paprika
2 teaspoons garam masala
1/4 cup blanched almonds or cashew pieces
2 tablespoons mango chutney
1 lb. chicken, seafood, tofu, chickpeas, mixed vegetables, etc.
Sauté the onion in the melted butter. Combine all remaining ingredients in the pan and simmer until nuts are softened. Process smooth with an immersion blender (or, in the alternative, process smooth in a food processor before adding to the pan). Add the meat or vegetables and reduce heat. If sauce gets too thick, add a bit of water to achieve a more curry-like consistency. Cook until meat and vegetables reach desired doneness.