Indian Takeaway Chicken Korma
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
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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 1Roughly chop the onions and place in a large saucepan with the garlic and ginger.
- STEP 2Cover with water (approx 800ml), bring to the boil and cover.
- STEP 3Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
- STEP 4Stir in the salt, spices, tomato puree and oil.
- STEP 5Simmer for a further 10 minutes.
- STEP 6Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
- STEP 7Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
- STEP 8Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.
- STEP 9Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
- STEP 10Next, add the coconut powder, almond powder, sugar and stir for a further minute.
- STEP 11Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
- STEP 12Once the curry has thickened, turn off the heat, serve and enjoy!
