I love spicy food, that lovely tingle of after-burn is the sign that the level of heat is just perfect.  However, while I am not quite up to the “so spicy I sweat” level of enthusiasm, I do know some people who think that there is no point to a curry if you don’t need to brow mop :).  On the other end of the spectrum are those that, while they love the taste of spicy food do like just a hint of heat in their curry.

This is why I love making my own curry so I can control how much heat I put into the mix.  And so can you with this Chicken Korma dish, just adjust the amount of dried chilli flakes and there you go.

This recipe is ideally best prepared the day before, so the marinade does its magic and makes the chicken tender.  But if you are in a hurry, cook it up, I’m sure it will taste great! Which is more than I can say for my photography, which does not do justice to the dish!

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