Indian Takeaway Chicken Korma

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

Curry base

300g onions (about 3 large onions)

3 cloves of garlic

3 pieces of ginger (dice sized)

2 tablespoons of tomato puree/ pasata

1 teaspoon salt

2 teaspoons paprika

1 teaspoons turmeric

1.5 teaspoons chili powder

1.5 teaspoons ground cumin

1 teaspoons curry powder

3 teaspoons vegetable oil

Chicken Korma sauce

4 tablespoons vegetable oil

450g chicken breast

2 cans of coconut milk

2 tablespoons white sugar

2 teaspoons almond powder (flaked almonds ground in the food processor)

200ml single cream

Directions

Curry Base

Roughly chop the onions and place in a large saucepan with the garlic and ginger.

Cover with water (approx 600ml), 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 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.

Chicken

Now for the chicken korma part! Heat the 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 / milk, 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!