- 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!