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Indian Takeaway Chicken Korma
Serves 4
More effort
Prep:
Cook:
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
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Curry base
- 600g onions (about 6 large onions)
- 6 cloves of garlic
- 6 pieces of ginger (dice sized)
- 2 tablespoons of tomato puree/ pasata
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoons turmeric
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 teaspoons curry powder
- 3 teaspoons vegetable oil
Chicken Korma sauce
- 600g onions (about 6 large onions)
- 6 cloves of garlic
- 6 pieces of ginger (dice sized)
- 2 tablespoons of tomato puree/ pasata
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoons turmeric
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 teaspoons curry powder
- 3 teaspoons vegetable oil
- 4 tablespoons vegetable oil
- 450g chicken breast
- 2 tablespoons of coconut powder (desiccated coconut ground in the food processor)
- 2 tablespoons white sugar
- 2 teaspoons almond powder (flaked almonds ground in the food processor)
- 200ml single cream
Method
step 1
Roughly chop the onions and place in a large saucepan with the garlic and ginger.step 2
Cover with water (approx 800ml), bring to the boil and cover.step 3
Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.step 4
Stir in the salt, spices, tomato puree and oil.step 5
Simmer for a further 10 minutes.step 6
Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.step 7
Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.step 8
Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.step 9
Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.step 10
Next, add the coconut powder, almond powder, sugar and stir for a further minute.step 11
Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.step 12
Once the curry has thickened, turn off the heat, serve and enjoy!
