Indian Takeaway Chicken Korma Curry

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: 1 hr 40 mins
• 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

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!