christmas korma…

Left-over-goose curry sounds weird, but this turned out quite nicely, so thanks to Dirty Kitchen Secrets for her white curry suggestion. The korma would probably taste better with chicken though, as described in Darina Allen’s brilliant Ballymaloe Cookery Course book. I recommend drum n bass for grinding spices.

Ingredients
1kg(2.25lb) of cooked roast goose plucked off your christmas bird (this post is a little late so maybe next year’s bird; alternatively start afresh using uncooked chicken chopped into bite size pieces)
300ml(1/2 pint) natural yoghurt
6 garlic cloves
25g(1oz) fresh ginger
1 medium size red chilli
2 tspn freshly ground pepper
2 tspn whole cumin seeds
2 tspn whole coriander seeds
1 tspn cloves
1 tspn tumeric
1 tspn ground cinnamon
60g(2.5oz) butter
3 small onions
300ml(10fl oz) coconut milk
1 tin chopped tomatoes
small bunch coriander, chopped
1 lime

1) Crush garlic, grate ginger, de-seed and finely chop the chilli. Mix with the yoghurt in a big bowl and add the goose. (If using uncooked chicken allow to marinade in the fridge for a few hours or overnight, then cook on a baking tray at 250C for 10-15 minutes).

2) Gently warm all the spices except the cinnamon in a pan for 1-2 minutes, then grind to a fine powder.

3) Slice the onions and soften in the butter, add the freshly ground spices, plus the cinnamon, and cook for five minutes.

4) Add the coconut milk little by little and continue to cook until the onions are completely soft. Mix in half the tin of tomatoes.

5) Liquidise the mixture and then return it to the pan. Add the goose (or cooked chicken), the rest of the tomatoes and the fresh coriander.

6) Reheat, add lime juice and seasoning to taste – it should be mild, creamy and delicious.