National Curry Week 2024
What better way to celebrate than with Jamie’s favourite Chicken Korma
Hi, everyone! Jamie here from Archers Butchers. As we celebrate National Curry Week 2024, it’s the perfect time to appreciate one of the UK’s most beloved dishes—curry.
National Curry Week 2024 runs from 7th to 13th October. It’s all about celebrating the incredible variety and flavour that curry brings to our tables.
From mild, creamy kormas to fiery vindaloos, curry has become a staple in British cuisine. It’s no surprise that curry houses have become a favourite spot for millions of Brits, with the UK’s curry industry now valued at over £4 billion.
So, why are curries so popular in the UK?
Well, it’s a combination of history, culture, and, of course, flavour!
Since the 1970s, curry has been a huge part of British life, and today, over 23 million people in the UK enjoy curry regularly—whether it’s a homemade classic or a takeaway from their local curry house.
It’s versatile, it’s comforting, and there’s a curry for everyone, whether you love the mildness of a korma or the kick of a jalfrezi.
This week is all about celebrating that love for curry, and I’m excited to share one of my own favourite recipes using our fabulous Norfolk chicken breasts. Some people prefer the taste of chicken thighs, but for a lean, delicate taste, or chicken breasts are a real winner.
Get Cooking for National Curry Week 2024
Easy Chicken Korma Recipe
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
500g Archers Butchery chicken breasts, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
3 tbsp vegetable oil or ghee
2 tsp mild curry powder
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
1 tsp garam masala
1 tin (400ml) coconut milk
100g plain yoghurt
50g sultanas
50g cashew nuts
2 tbsp tomato puree
4 cherry tomatoes, halved
Fresh coriander, chopped (for garnish)
Salt and black pepper, to taste
Basmati rice, naan bread, or chapati to serve
Instructions:
Prepare the Chicken Korma:
Cut the Archers chicken breasts into bite-sized pieces and season lightly with salt and pepper.
Cook the Base:
Heat the vegetable oil or ghee in a large pan over medium heat. Ghee will give a very authentic flavour but feel free to use your usual oil of choice if not.
Add the chopped onion and cook until soft and golden, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the Spices:
Stir in the curry powder, ground coriander, turmeric, and cinnamon. Cook for 1 minute, allowing the spices to release their aroma.
Cook the Chicken:
Add the chicken pieces to the pan, stirring to coat them in the spice mixture. Cook for 5 minutes until the chicken is browned on all sides.
Create the Sauce:
Add the tomato puree and cherry tomatoes and stir for another minute. Pour in the coconut milk and yoghurt, stirring until well combined. Reduce the heat to low and let it simmer for 10 minutes.
Add the Sultanas and Cashews:
Stir in the sultanas and cashew nuts. Let the korma cook for another 10 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking. Stir in the garam masala in the last few minutes of cooking for extra flavour.
Season and Serve:
Taste and adjust the seasoning with salt and black pepper. Garnish with freshly chopped coriander.
Serve with Rice or Bread:
Serve the chicken korma with steamed basmati rice, naan bread, or chapati for a complete meal.
Tips:
For a richer flavour, soak the sultanas in warm water for 10 minutes before adding them to the korma.
If you like a bit of heat, add a pinch of chilli powder when cooking the spices.
Our team love cooking, so we’ll be bringing you regular recipes covering a wide range of cooking styles and flavours over the next few months.
You can download the recipe online orlop in store and pick up a copy to take home. If you love our recipes, why not share the link out on your social channels.
