Prep 15 mins
Cook 20 mins
I was sick of getting recipes for curries that never end up like you expect. Get a takeaway korma, and it's got lots of sauce for dipping your naan in. You can achieve this without too much hassle. This is the latest version of my korma research!
- 1 onion
- 1 yellow bell pepper
- 400 ml chopped tomatoes (drained)
- 1 garlic clove
- 1 teaspoon fresh ginger
- 2 tablespoons fresh coriander (chopped)
- 1 1⁄2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1⁄4 teaspoon chili powder
- 1 tablespoon sultana (chopped)
- 50 g creamed coconut (grated)
- 1 pinch salt
- 2 teaspoons olive oil
- 2 chicken breasts
- 1 teaspoon cumin seed
- 125 ml double cream
- Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
- Pulse and blend mixture until smooth as possible. Set aside.
- Heat olive oil in a hot large frying pan/saucepan.
- Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
- Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
- Finally add cream, and allow to heat through.
- Check seasoning, add more coconut and coriander if required.
- Serve with naan and boiled rice.
This tastes like a slightly worse version of cheap supermarket knock off - shockingly bad, the whole dish is overpowered by the pepper - if you like takeaway korma then avoid this at all costs.