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White Hot Ghost Curry

A Korma style curry but with a spicy kick!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Chicken Curry, chicken curry recipe, korma, spicy, White Curry Gravy, Korma, Indian Gravy, Indian Sauce, Korma Sauce, Mild Curry Sauce