Indian Takeaway: Chicken Korma curry

Chicken korma served with pilau rice and chipati.

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!

Serves 4

Ingredients: 

Curry Base

• 600g onions (about 6 large onions)
• 6 cloves of garlic
• 6 pieces of ginger (dice sized)
• 2 tablespoons of tomato puree/ pasata
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 teaspoons turmeric
• 1.5 teaspoons chilli powder
• 1.5 teaspoons ground coriander
• 1.5 teaspoons ground cumin
• 1 teaspoons curry powder
• 3 teaspoons vegetable oil

Chicken Korma

• 4 tablespoons vegetable oil
• 450g chicken breast
• 2 tablespoons of coconut powder (desiccated coconut ground in the food processor)
• 2 tablespoons white sugar
• 2 teaspoons almond powder (flaked almonds ground in the food processor)
• 200ml single cream

Method:

Steps 1-7 are for the curry base

Steps 8-12 are for the korma part

1. 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 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 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!