Recipe
Fiery Chicken Naga Phall
A brutally hot chicken naga phall with a thick tomato and chilli sauce, built for serious curry heat lovers.
Prawn & Pea Korma
On the Hob
serves 4
This prawn and pea korma is a quick, comforting curry that balances gentle spice with a creamy coconut base. Sweet peas and tender prawns make it feel substantial while keeping the cooking time short.
It is ideal for a midweek dinner when you want something warm and satisfying without a long simmer. Serve with fluffy basmati rice or warm naan to soak up every spoonful of sauce.
15 mins prep20 mins cook35 mins total
Heat the oil in a large deep frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and lightly golden.
Stir in the garlic and ginger for 1 minute, then add the korma paste, cumin and coriander. Cook for another minute so the spices become fragrant.
Pour in the coconut milk and bring to a gentle simmer. Cook for 4 minutes, stirring occasionally, until the sauce thickens slightly.
Lower the heat and stir through the yoghurt a spoonful at a time so it stays smooth.
Add the prawns and simmer for 3–4 minutes until they turn pink and are just cooked through.
Stir in the peas and cook for 2 more minutes until heated through. Season with salt, pepper and lemon juice.
Scatter over chopped coriander and serve hot with basmati rice, naan, or both.
Keep cooking
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