Curry Lunch

Recipes for the Regimental Weekend Curry Lunch


Fresh Korma Recipe

Serves: 2

Cooking Time: ~45 minutes



  • 22.5g Butter
  • 1 Large Onion (diced)
  • 5 tablespoons Coconut Milk or Yogurt
  • 1 tablespoon Mango Chutney
  • 2 Garlic Cloves (peeled)
  • 1 Spring Onion
  • 1 teaspoon Salt
  • 2 Chicken Breast Fillets (diced)
  • 15g Desiccated Almonds (or whole)
  • 4-5 Fresh Coriander Leaves (roughly chopped)
  • 1 Chicken Stock Cube (½ coffee cup)
  • 1 tablespoon Cornflour (mixed into a paste with a small amount of cold water)
  • 6 Mushrooms



  • 1 teaspoon Turmeric
  • 1 teaspoon Ginger
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cumin
  • 1 teaspoon Garam Masala
  • ½ teaspoon Chilli Powder



  1. Heat half of the butter in a frying pan over a medium heat. Cook the onion and garlic in oil until soft.
  2. Place half of the fried onion and garlic mixture with the coconut milk/yoghurt, mango chutney, spring onion, cornflour paste, almonds, half the coriander and all the spices into a food processor. Process into a smooth sauce and slowly add the chicken stock until it is about the consistency of single cream.
  3. Fry off the diced chicken and mushrooms with the remaining butter until golden brown, then place the sauce over the top and mix until boiling. Once boiling, turn the heat to low (mark 1) and add the remaining fried onions and garlic, then leave to simmer for about 20-30 minutes, stirring occasionally.

Serve with white rice, naan bread and sprinkle with the remaining coriander.


  • To add a slight kick, add one chilli to the food processor.
  • Wash your rice 2 -3 times in cold water before cooking to remove the starch.
  • For extra flavour, add curry leaves when stewing.
  • You can make the sauce the night before and use a small amount to marinate the chicken.


1 Frying Onions And Garlic 2 Mix Ingredients And Sauce 3 Final Curry


Fresh Naan Bread

Makes 4-5 large Naan breads


  • 7g Yeast
  • 2 teaspoon Sugar
  • 300g White Bread Flour (or plain)
  • ½ teaspoon Baking Powder
  • 30g Butter
  • 2 Garlic Cloves (crushed)
  • 3 tablespoon Yogurt
  • 1 tablespoon Cumin Seeds
  • 10-15 Fresh Coriander Leaves (roughly chopped)
  • 10g Almonds



  1. Microwave the butter with half the garlic and half the coriander for approximately 30 seconds.
  2. Place the yeast in a small dish with a tiny amount of warm water.
  3. Mix the flour, cumin, baking powder, almonds, coriander, and sugar in a pre-floured bowl. Add the yeast, garlic and yogurt, slowly mixing/kneading until a soft bread dough consistency. Then wrap and leave to prove in a warm place for approximately 30 minutes.
  4. Pre-heat a large frying pan until it is very hot.
  5. Knead the proven dough and cut into 4-5 smaller portions, using a rolling pin to shape into 1cm thick layers.
  6. One at a time, place each naan bread into the pre-heated pan and brush with the butter mix, taking approximately 1 minute to cook each side, then repeat with each one. Take care not to burn them – it should start to bubble on the top when ready.



  • Add more sugar for a sweet naan bread.
  • Remove the garlic and coriander for a plain naan bread.
  • Add a bit more flour if the dough mixture is too wet.
  • Add chopped chillies or other seeds/spices instead of cumin to make other varieties of naan bread.
  • To freeze, lightly brush butter around the naan bread when still it is warm, then wrap to stop the bread drying out.


4 Starting Naans 5 Frying Naans 6 Final Naans



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