Ghost Curry Masala – Perfect for creating a Korma style dish but with a cheeky bit of heat!
Using spices commonly used in making a Korma dish but using a hefty amount of white chilli powder you not only get heat, but the curry also keeps its pale, whitish colour.
Extra heat comes from using some freshly ground Birdseye chilli. A little bit hotter than standard red chillies so they give more heat without turning the curry powder red.
This is what makes it ideal for using in curries where cream, coconut milk or yoghurt are used.
There is an easy recipe for you to follow for this product below, but it could be used in any Korma style curry or milder curry but where you want some extra spiciness. It’s even good for making a Ceylon or Thai style curry.
The recipe below uses a white curry gravy. The recipe for that can be found on the ‘Ome Made Blog.
So, if you’re planning to cook a curry for a Halloween party, why not give this spooky little number a go. And as most people associate hot curries with a vibrant red colour, it’s great for fooling your unsuspecting guests!
Suitable for Vegetarians & Vegans
Allergy advice: may contain traces of nuts/peanuts, celery, mustard, gluten, soya, sesame, lupin, sulphites.
White Hot Ghost Curry
- 3 tbsp oil
- 1 medium onion finely diced.
- 1 tbsp garlic/ginger paste
- 1 tbsp Ghost Curry Masala
- 750 g chicken thigh or breast diced.
- 400 ml white curry gravy
- 400 ml coconut milk or single cream or even yoghurt!
- 2 tsp sugar
- 15 ml lemon juice
- 4 hot green Thai cayenne or Birdseye chillies sliced optional
- 1 tsp salt or to taste.
- Few chopped coriander leaves to garnish
- Heat the oil in a pan and when hot add the onion and fry gently ‘till soft.
- Add the garlic and ginger. Cook on a low heat for around 40 seconds.
- Add the Ghost Masala and cook stirring for 30-40 seconds.
- Add the chicken and coat with the paste.
- Add the curry gravy and the coconut milk and bring to the simmer.
- Cook gently for 10 minutes.
- Add the sugar, lemon juice and chillies if using.
- Cook for 10-15 minutes more. Check for seasoning and add salt to taste.
- Sprinkle over the chopped coriander and serve.