Korma based on Patak’s Korma paste. Onions (1-2 depending on size), chopped Chicken breast (1000g), Korma paste. Let it brown a bit. Put in coconut milk (800ml), let it simmer for 20-30 min. Put in Korma paste to taste. Now put in cream (200-250ml) and put in more Korma paste to taste. Serve with rice.

Things to watch out for:

• The korma paste needs to be cooked for a minute or so before it tastes good. Putting some in after cooking will taste terrible.
• The cream should be cooked as short as possible or it will coagulate. That won’t affect the taste, but it will affect looks and texture. So it should be seasoned as close to correct as possible before you put in the cream.

If you have more time and want to impress more: Juicy Lucy Burgers.

For the patty you need ground meat (1000g), finely chopped onions (2-3 depending on size), salt, pepper and worcestershire sauce (2-4 tea spoons).

You then spread the meat really thin on a glass cutting board (or other really smooth surface, worst case aluminium foil works too). Slice some cheese really thin and place it on the meat. Put another thin layer of meat on top of the cheese and “seal” the cheese into the meat, so that it’s completely covered on all sides. Lift the meat from the board using a big knife and fry it in a pan.

Serve in a brioche bun with toppings of your choice.

Regarding the cheese: since the cheese will be getting much more heat than cheese usually does on a burger, don’t use the usual processed soft cheese,but instead real cheese like Gauda (if you want it mild), Emmentaler, or if you want something really special, some harder kind of blue cheese (I am using Österkron, but I am sure it’s not internationally avaliable).