Two Chicken Curries: Creamy Korma & Spicy Jalfrezi

Step 1: Sauté Aromatics

Heat 2-3 tablespoons of cooking oil in a pan. Add 1 large chopped onion and 4-5 cloves of chopped garlic. Stir the onions and garlic until they turn pinkish-brown.

Step 2: Add Ginger and Continue Sautéing

Add 1 tablespoon of frozen ginger cubes (or ground ginger) to the pan. Continue stirring until the onions are dark brown.

Step 3: Incorporate Spices

Add 2-3 teaspoons of Garam Masala, 1 teaspoon of turmeric powder, and 0.5-1 teaspoon of chili powder to the pan. Stir well to combine with the aromatics. Cook for a few minutes until fragrant and the oil coats the spices, releasing their aromatic oils.

Step 4: Add Chicken and Seal

Add 500g of cubed chicken breast to the pan with the prepared masala. Stir the chicken until it is sealed and has absorbed some of the spices.

Step 5: Divide Chicken for Two Curries

Divide the chicken and masala mixture into two separate pans. One portion will be used for the creamy korma, and the other for the spicy jalfrezi.

Step 6: Prepare the Creamy Korma Base

To one pan (for the creamy curry), add 100-150ml of creme fraiche (or yogurt/cream) to cover the meat. Stir until the creme fraiche is well incorporated and bubbling.

Step 7: Add Liquids and Flavorings to Korma

Add 100-150ml of water to bolster the sauce. Add 1 tablespoon of ground almonds (optional, for body) and 1 teaspoon of sugar (optional, for sweetness). Add salt to taste.

Step 8: Simmer Korma

Let the korma simmer gently until the chicken is cooked through and the sauce has thickened to your desired consistency. Garnish with fresh coriander before serving.

Step 9: Prepare the Spicy Jalfrezi Base

To the second pan (for the tomato-based curry), add 400g of chopped tomatoes. Stir well, allowing the tomatoes to caramelize and blend with the spices. Cook until the spiced oil percolates through the tomatoes, turning them from red to a 'curry-looking brownness' and the watery tomato flavor is gone.

Step 10: Add Salt and Vegetables to Jalfrezi

Add salt to taste as a counterpoint to the sweet tomatoes. Add 0.5 chopped green bell pepper and 0.5 chopped red bell pepper (optional, for visual appeal).

Step 11: Simmer Jalfrezi

Let the jalfrezi boil and simmer until the chicken is cooked through and the peppers are tender-crisp (about 15 minutes). Garnish with fresh coriander before serving.

• Onions, ginger, and garlic tenderize and preserve meat, making curries tastier on day 2-3.

• Use frozen ginger cubes for convenience instead of jarred ginger which can be sour.

• Garam Masala is a base; adjust individual spices (like cinnamon or coriander) to elevate specific flavors.

• The masala base can be prepared in advance and frozen/refrigerated.

• Coriander is heat-sensitive, so add it at the end for freshness and color.

• Creamy curry base can use yogurt, cream, coconut powder, or other ground nuts.

• Add fruits like bananas, tinned lychees, raisins, dates, or plums to creamy curries.

• Add vegetables like courgettes or broccoli to tomato-based curries.