I love a good curry. As the days start to become colder I find myself craving lashings of chili; a fabulous laksa, chili mussels, creamy korma’s. Anything to clear out the sinuses and boost circulation.
A few years ago I stumbled across the best korma recipe, Chicken and Pistachio Korma by Ragini Dey via Poh’s Kitchen. It’s the kind of curry that ticks all the boxes for me; spicy, creamy, nutty and damn comforting!
This curry has become a regular staple in our house, although I don’t included cream in my variation - I use only fresh organic natural yoghurt, and as always I double the ginger and garlic!
The best way to eat this curry, in fact any Indian style curry is with buttery Garlic Coriander Naan. A few years ago a college of mine gave me a basic naan recipe that over the years I have tweaked to suit our palette, dishes and available spices.
Garlic Coriander Naan- Makes 8 2 teaspoon of dry yeast 2/3 cup of milk 2 cups of plain flour (I use half organic rye & half spelt) 2 tablespoons of natural yoghurt 2 tablespoons of melted butter 2 cloves of garlic minced 1/4 cup of finely diced coriander leaves & stems 1/2 teaspoon of garam marsala pinch of salt extra butter or ghee for cooking
- Warm your milk to room temperature. Add the dry yeast and leave it for 5-10 minutes to activate. (Do not bring your milk to the boil, it will kill off the yeast culture.)
- Sift your flour/s into a large mixing bowl. Make a well in the centre and add in your yoghurt, butter, garlic, coriander, garam marsala and salt. Pour your milk-yeast mixture into the centre and slowly stir from the inside out.
- Once your mixture has formed into a ball of dough, knead for a few minutes. I do this inside the bowl.
- Oil the bottom of the bowl slightly, return the dough and cover with a damp tea towel. The dough will need about an hour to rise and double in size. You should find a nice warm spot to leave it to rest. If you house is really cold, place your damp tea-towel in microwave for 30 seconds before covering the dough.
- Once the dough has doubled in size, divide into eighths and roll out your naan with a rolling pin. Place between sheets of baking paper to stop the naan from sticking.
- Heat a non stick pan to very high heat, and coat with a teaspoon of ghee or butter. (Olive oil is also fine). Place your first round of Garlic Coriander Naan in the pan and allow to bubble. Once browned, flip and cook the reverse side.
- Place cooked naan on a paper towel and repeat the above step for the remaining naan.