Indian Takeaway Chicken Korma

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!