Indian Takeaway Chicken Korma Curry

Name: Indian Takeaway Chicken Korma Curry
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 3-4 serving(s)
Ingredients: 600 g onions; 6 garlic cloves; 6 pieces ginger (dice sized); 2 tablespoons tomato puree; 1 teaspoon salt; 2 teaspoons paprika; 1 teaspoon turmeric; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon curry powder; 3 teaspoons vegetable oil; 450 g chicken breasts; 200 ml single cream; 2 tablespoons sugar; 2 tablespoons dry coconut powder (desiccated coconut ground in food processor); 2 teaspoons almond powder (flaked almonds ground in food processor); 4 tablespoons vegetable oil

Submitted by Catherine H.

"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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Ready In:: 1hr 40mins
Ingredients:: 18
Serves:: 3-4

ingredients

600 g onions
6 garlic cloves
6 pieces ginger (dice sized)
2 tablespoons tomato puree
1 teaspoon salt
2 teaspoons paprika
1 teaspoon turmeric
1 ¹⁄₂ teaspoons chili powder
1 ¹⁄₂ teaspoons ground coriander
1 ¹⁄₂ teaspoons ground cumin
1 teaspoon curry powder
3 teaspoons vegetable oil
450 g chicken breasts
200 ml single cream
2 tablespoons sugar
2 tablespoons dry coconut powder (desiccated coconut ground in food processor)
2 teaspoons almond powder (flaked almonds ground in food processor)
4 tablespoons vegetable oil

directions

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