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Member recipe

Indian Takeaway Chicken Korma

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(21 ratings)

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Cooking time

Prep: 10 minutes Cook: 1 hour and 20 minutes

Skill level

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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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


  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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31st Oct, 2018
Delicious recipe! Everyone LOVED it! Thank you for sharing!
Alexander .'s picture
Alexander .
19th Jul, 2018
Delicious & simple recipe. This is the first curry I’ve made, and it went perfectly, although I added slightly too much chilli powder as I was afraid of it being too mild, but I’ve learned my lesson. Thanks BBCGF Edit: I just wanted to mention that you should definitely weigh your onions. The recipe says “600g (about 6 large onions)” but I got 600g from 2 1/2 onions, so either I have extraordinarily large onions, or there’s a slight error in the instructions here. But 600 grams worked out fine for me, so I’d stick with that.
tydrawirafon's picture
20th Feb, 2018
This is lovely,no more Pataks for me !
20th Feb, 2018
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
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
Brilliant recipe, the base is tasty enough to use as a sauce on its own! Will be making this again.
StockholmNative's picture
21st Oct, 2017
Absolutely delicious and easy to make...excellent recipe
Richard Smith's picture
Richard Smith
2nd Jan, 2020
The original post mentioned that the base could be used for a variety of different Indian sauces. Are these recipes available on here too? Can't wait to try them out!
4th Sep, 2019
I have about a litre of liquid, now, instead of 3x225 ml..... What did I do wrong? I'm going to carry on with a quart now.... Fingers crossed
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
20th Feb, 2018
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)