Make your own take away!

Indian Tonight!

Buying the spices to begin with is a bit of an out-lay but they will make this meal many times  If you have an Indian supermarket locally you can save by buying larger bags

300g Chicken breast chopped
300g vegetables (due to the fussiness of my children's eating habits I stick to carrots and sweetcorn but any similar are suitable)
1 onion  or half a leek
2 bayleaves crushes (or cut them up small with the kitchen scissors)
2 tablespoons ground Coriander
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon chillie powder (use less or more according to taste, we have allergies in the family so I leave it out entirely and add extra ginger and coriander )
1 teaspoon cumin seeds
1 chicken stock cube (or vegetable one) I use the value version
salt and pepper
125g pot whole plain yogurt
150ml single cream (I use the long life version as it keeps better once open so less wastage) 

Heat some oil in a large based pan or frying pan.  fry the bayleaves for a minute then add the onion and cook until soft
Add the spices and cook out for 2 mins then add 50ml water with the stock cube dissolved in it 
Add the chicken and ensure it is well coated, cook to seal it
Add the vegetables, yogurt and another 50ml water Stir well then cover the pan and simmer on a low heat for 20 minutes until everything is cooked but not mushy! 
Add the cream and season to taste.  * If you wish to keep it for later do so now Simmer for 15 - 20 minutes with the lid off to reduce the juices to a creamy texture 

Serve with Rice, Naan and a sense of smug satisfaction!!  

If you don't want to spend Saturday evening cooking this can be prepared in advance. If you stop cooking just as you add the cream the korma can be kept in the fridge or frozen.  Defrost then heat and simmer for 15-20 mins

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