Indian Chicken Curries: Creamy Korma & Spicy Jalfrezi

Step 1: Prepare the Aromatic Base

Heat 2 tablespoons of olive oil in a pan. Add 2 diced medium onions and 4-6 minced garlic cloves. Stir and cook until the onions turn pinkish-brown, about 5-7 minutes. Add 1 tablespoon of grated ginger (from frozen cubes) and continue to stir.

Step 2: Add Initial Spices

Once the onions are pinkish-brown, add 2-3 teaspoons of Garam Masala, 1 teaspoon of turmeric, and 1 teaspoon of chili powder. Stir well to combine with the aromatics, allowing the spices to release their aromatic oils.

Step 3: Sear the Chicken

Add 500g of cubed chicken breast to the pan and fry until sealed and beginning to absorb the spices, about 5 minutes.

Step 4: Divide the Chicken Base

Divide the spiced chicken and aromatic mixture evenly into two separate pans for the two different curries.

Step 5: Prepare the Creamy Korma

To one pan (for the korma), add 1/2 cup of creme fraiche, stirring to coat the chicken. Add 1/2 cup of water and bring to a gentle simmer.

Step 6: Flavor the Korma

Add 2 tablespoons of ground almonds (optional), salt to taste, and 1-2 teaspoons of sugar (optional, for sweetness). Stir well and allow to bubble gently until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes.

Step 7: Serve the Korma

Transfer the creamy chicken korma to a serving bowl. Garnish with fresh chopped coriander.

Step 8: Prepare the Tomato-Based Jalfrezi

To the second pan (for the jalfrezi), add a 400g can of chopped tomatoes. Stir well to combine with the chicken and spices. Cook until the tomatoes caramelize and the spiced oil separates and comes through the tomatoes, about 10-12 minutes.

Step 9: Add Vegetables to Jalfrezi

Add 1 chopped green bell pepper and 1 chopped red bell pepper to the pan. Stir and cook for 2-3 minutes until the peppers are slightly softened but still retain some crunch.

Step 10: Flavor the Jalfrezi

Add salt to taste. Continue to cook until the chicken is done and the vegetables are tender-crisp, about 5 minutes.

Step 11: Serve the Jalfrezi

Transfer the tomato-based chicken jalfrezi to a serving bowl. Garnish with fresh chopped coriander.

• Onions, ginger, and garlic are crucial for tenderizing and preserving meat in Indian cooking.

• Meat curries often taste better on day 2 or 3 as the flavors have more time to infuse.

• Frozen ginger cubes are a convenient shortcut to avoid peeling and grinding fresh ginger.

• Garam Masala forms the base flavor, but you can elevate specific spices (like cinnamon or coriander) to create different flavor profiles.

• Feel free to add various vegetables or fruits based on what's in season or available, as there are no strict rules in Indian cooking.

• Add fresh coriander at the very end of cooking, as its flavor is unstable and diminishes with heat.

• For the creamy korma, you can use yogurt, cream, coconut powder, or ground almonds as the base. Sweet fruits like bananas, lychees, raisins, dates, or plums can be added for extra sweetness.

• For the tomato-based curry, you can incorporate other vegetables like courgettes or broccoli along with the bell peppers.