Indian Takeaway Chicken Korma Curry

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

INGREDIENTS

Nutrition
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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!
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