The korma is a mild creamy curry.

I have had a fair amount of feedback on my korma recipe from visitors to The Curry House and, as a result, the original korma recipe went through a number of revisions. You can now find my definitive version in The Curry House Cookery Book. This recipe, however, is the final revision of the "Mark I" version.

• 2 chicken breasts, skinned and cut into approx. 1 inch pieces
• 1 tablespoon vegetable oil or ghee
• 1 inch piece cassia bark
• 2 cardamon pods
• two thirds of a batch of Basic Curry Sauce
• quarter teaspoon hot chilli powder
• half teaspoon concentrated tomato purée
• salt to taste
• 4 tablespoons double cream
• 1 tablespoon finely chopped creamed coconut

1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.