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Indian Takeaway Chicken Korma Curry

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“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!”
READY IN:
1hr 40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the curry base: 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 3 teaspoons of 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 4 tablespoons of 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!

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