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Member recipe

Indian Takeaway Chicken Korma

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(8 ratings)

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Cooking time

Prep: 10 minutes Cook: 1 hour and 20 minutes

Skill level

More effort

Servings

Serves 4

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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Ingredients

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

  • 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

  1. Roughly chop the onions and place in a large saucepan with the garlic and ginger.

  2. Cover with water (approx 800ml), bring to the boil and cover.

  3. Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.

  4. Stir in the salt, spices, tomato puree and oil.

  5. Simmer for a further 10 minutes.

  6. Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.

  7. Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.

  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.

  9. Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.

  10. Next, add the coconut powder, almond powder, sugar and stir for a further minute.

  11. Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.

  12. Once the curry has thickened, turn off the heat, serve and enjoy!

Comments, questions and tips

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tydrawirafon's picture
tydrawirafon
20th Feb, 2018
5.05
This is lovely,no more Pataks for me !
pepsi2404
20th Feb, 2018
5.05
Can't praise this recipe highly enough! Exactly like a takeaway chicken korma and so yummy! Would love to know some more recipes to make using the base.
Eva Rosberg-Cody's picture
Eva Rosberg-Cody
21st Jan, 2018
5.05
Best Korma recipe I ever made. 4 kids licked their plates! :)
Caz Donoghue's picture
Caz Donoghue
9th Jan, 2018
Please help. Is the chicken Korma recipe just the last 5 ingredients at the end , or do i have to do the top method and then add in the desiccated coconut and cream then? Thanks
Heather Wood's picture
Heather Wood
30th Dec, 2017
5.05
Brilliant recipe, the base is tasty enough to use as a sauce on its own! Will be making this again.
StockholmNative's picture
StockholmNative
21st Oct, 2017
5.05
Absolutely delicious and easy to make...excellent recipe
Sez25
9th Jan, 2018
For the ginger, 6 pieces, I'm assuming this is fresh ginger? How many grams should 6 pieces be? Thank you!
tydrawirafon's picture
tydrawirafon
20th Feb, 2018
5.05
You need tocook the onions ginger garlic and spices first to make 3 batches of base sauce ( freeze two) then just finish it off each time ... its trulyde,ush ( i didnt add sugar .. didnt need it imo)