Directions

Proteins

1. If using frozen prawns, ensure these are fully defrosted before using them. If using chicken or halloumi, dice this into bite-sized pieces. Place your chosen protein in a mixing bowl.

2. Add the oil & spices and combine to coat the protein.

3. Once you have prepared the sauce, heat a large frying pan. Fry the chicken for around 8-10 minutes, the halloumi for 5 minutes and the prawns for 3-4 minutes on a medium / high heat.

4. Mix with the sauce and serve. If using chicken, ensure that it is fully cooked.

Sauce

1. To create a smooth korma sauce, we start with an onion & garlic paste. Put the diced onion and garlic in a small food processor / blender and add 100ml water. Blitz until you have a smooth paste.

2. Heat the olive oil in a medium frying pan and once the oil is hot, add the paste. It will spit and steam a fair amount so be careful when pouring the paste in.

3. Fry the paste over a medium heat until almost all of the liquid has cooked away.

4. Add the ginger and all the ground spices.

5. The mix will turn into a thick paste. Allow this to cook over a low-medium heat for 3-5 minutes.

6. Add the coconut milk, soured cream (or alternative) and ground almonds and stir.

7. If the sauce is too thick, add a little water to create your preferred consistency.