|Barbecue Chicken Korma
6 Chicken pieces
1 Korma curry sauce
1 Red pepper, 1 Green pepper, 1 Red onion
Your favourite vegetable and spice
1 pkt of plain chapattis
Make 2 or 3 cuts into the pieces of chicken using a sharp knife.
Chop the peppers and onion, remembering to remove the seeds from the peppers.
Prepare the garlic with a garlic crusher or finely chop. Season the chicken with black pepper and garlic salt and lightly fry in olive oil. Remove the chicken when lightly browned.
Place the peppers, onion, crushed garlic and your favourite vegetable in the olive oil and lightly fry for 4 or 5 minutes.
Add all the ingredients to a wok or large saucepan with a little more olive oil if required.
Add the curry source and toss the chicken to coat evenly.
Cover with a lid and simmer on a very low heat for about 45 minutes or until the chicken is cooked.
Remove from the heat and allow to cool. Store in a refrigerator for 24 hours.
Finish the cooking on a barbecue using the direct or indirect cooking method.
Serve with sliced tomato, sliced cucumber and chapattis. Use any left over curry sauce as a dip or pour over the chicken.
BBQ Ideas and Tips
Korma is a good choice for a barbecue because its not to hot, and everybody can enjoy the flavour. If you wish change the recipe for a hotter curry like Madras but first, think about your guests, will they eat it?
For best results make the curry the day before, this enables the spices to marinate and soak into the chicken. Already a wiz at making curry? Then make your favourite in the usual way and barbecue it.
There is an easy way if your not used to making curry. From the supermarket buy one of the ready made curry sauces from the ever increasing range or try the local delicatessen. what ever you decide, make sure you chose a good quality one.
Did you know...Curry is a south Indian word meaning gravy. It was the Portuguese who brought the first chilli plants from the new world in the early 16th century. The first dedicated Indian curry house opened in London in 1811.
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