JAMIE OLIVER KORMA RECIPE RECIPES

Season the chicken pieces with salt and pepper.

Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside.

Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown (see note). Add the spices and fry for another minute, stirring well to coat the onions. Stir in the stock, ground almonds and mango chutney, then bring to the boil and allow to bubble for 2–3 minutes.

Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, until the chicken is cooked through.

Stir in the lemon juice and the yoghurt, check the seasoning and serve with boiled or steamed rice and garnished with coriander leaves.

Mary's wise words:
Make sure the onions are golden as this will add to the colour of the sauce.

Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.

Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.

Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.