The Nice Spice is fragrant and warming and adds a hint of fragrance and depth of flavour without you having to gather an armful of ingredients.

Chicken thighs are our choice of meat for this, though paneer & tofu work as great alternatives.

NICE KORMA CURRY
Serves 4 as a main along with a side
PREPARATION TIME: 10 mins / COOKING TIME: 20 minutes
DIFFICULTY: Super Easy

Chicken Skinless & Boneless Thighs 500 gms
OR – Firm Tofu / Paneer
(Cut into even sized cubes)
Mixed Roots Nice Spice 2 tsp
Coriander – small handful
Coconut Cream – 200 mls (half can)
Neutral Oil – a splash

In a heavy botttomed pan, heat the oil on a medium to hot heat.
Chop coriander – stalks and all. We’ll use about 3/4 of it while cooking, and top our cooked curry with the remainder.
Add the Mixed Roots Nice Spice and chopped coriander and fry till fragrant – about 20 seconds.
Put the chicken in and stir to coat well.
Pour the coconut cream and lower the heat.
Cover and cook till the chicken is cooked through – about 15 minutes.
Sprinkle a little more the Mixed Roots Nice Spice and chopped coriander leaves just before serving.

Serve with steamed basmati rice, salad greens and a dollop of plain yoghurt.

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INGREDIENTS

Chicken Thighs 500 gms
Black Garlic Puree 1 tsp
Masala Chai Honey 2 tbsp
Soya Sauce 1/4 cup
Crushed Mustard Seeds 1 tsp*
Cornflour 1 tsp
Black Pepper 1/4 tsp
Oil 2 tbsps
Spring Onions (white & green parts chopped coarsely)
Sesame seeds 1 tsp (toasted)

THE PREP

– Cut the chicken into even sized pieces.
– In a mortar & pestle, crush the mustard seeds into a powder.
– In a mixing bowl, put together the black garlic puree, masala chai honey, cornflour, crushed mustard seeds, soya sauce, pepper and mix well.
– Add the chicken and coat well.
(If you have the time, let the chicken marinate for a couple of hours. Cover and keep chilled, and bring to room temperature before cooking.)
– Toast the sesame seeds and set aside.

COOK THE CHOOK

– Heat some of the oil in a heavy bottomed skillet till smoking, taking care not to burn it.
– Add the chicken in 2-3 batches tossing occasionally till cooked on all sides, making sure you use up all that delicious, gooey, sticky sauce.
– Sprinkle the seeds and spring onions (white & green bits) before serving.

*I prefer black mustard seeds as they have a pungent sharpness to them that I love. (If you don’t have mustard seeds on had, use a spoonful of mustard powder, instead.)

MY TWO CENTS’ WORTH

We love this with some fragrant Jasmine rice & steamed veggies. Or with some fried rice…

Feel free to swap the chicken for tofu.

The masala chai honey has all the fragrant spices that add a hint of exotic flavours to the chicken.
We love the black garlic puree from Neudorf Black and use it while cooking, as well as spread liberally on crackers with a sharp cheese.

For a lot of my wok base cooking and “Asian inspired” meals, I often use peanut oil with a dash of sesame oil.

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