Recipe 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!
- 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 See How It's Made
- 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!