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Indian Takeaway Chicken Korma

By LittleCooki (GoodFood Community)
  • Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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

  • 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!
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    Rating: 5 out of 5.24 ratings
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