British-Style Creamy Chicken Korma
Experience the rich culinary heritage of British-Indian cuisine with this delightful Chicken Korma. This dish beautifully marries a velvety smooth, sweet, and mildly spiced sauce with succulent chicken, creating an irresistible symphony of flavors. Making use of a versatile curry base, this recipe allows you to easily recreate an authentic takeaway-style korma at home. Save any extra base for future curries, expanding your kitchen repertoire with ease.
4
Servings
N/A
Calories
18
Ingredients
Ingredients
Onions
600g (Roughly chopped)
Garlic cloves
6 cloves (Whole)
Ginger
6 pieces (Dice-sized pieces)
Tomato puree
2 tablespoons (None)
Salt
1 teaspoon (None)
Paprika
2 teaspoons (None)
Turmeric
1 teaspoon (None)
Chili powder
1.5 teaspoons (None)
Ground coriander
1.5 teaspoons (None)
Ground cumin
1.5 teaspoons (None)
Curry powder
1 teaspoon (None)
Vegetable oil
3 teaspoons (Used in curry base)
Chicken breasts
450g (Diced)
Single cream
200ml (None)
Sugar
2 tablespoons (None)
Dry coconut powder
2 tablespoons (Ground from desiccated coconut)
Almond powder
2 teaspoons (Ground from flaked almonds)
Vegetable oil
4 tablespoons (Used for cooking chicken)
Instructions
1
Prepare the Curry Base: Begin by roughly chopping the onions and placing them in a large saucepan along with garlic cloves and diced ginger.
2
Add approximately 800ml of water, then bring the mixture to a boil. Cover, and simmer on low-medium heat for 30-35 minutes, allowing the water to reduce significantly.
3
Incorporate the salt, spices, tomato puree, and 3 teaspoons of vegetable oil into the mixture. Let it simmer for an additional 10 minutes.
4
Remove from heat and blend the mixture to a smooth gravy using a hand blender or upright blender.
5
Separate the curry base into three 225ml portions. Store in the fridge or freezer for future use.
6
Chicken Korma Preparation: In a pan over medium heat, add 4 tablespoons of vegetable oil and cook the diced chicken breast pieces until they are sealed on all sides.
7
Pour in one 225ml portion of the curry base into the pan, stirring it with the chicken on medium heat for 2 minutes.
8
Add the ground coconut powder, almond powder, and sugar to the pan, mixing thoroughly for another minute.
9
Stir in the single cream, continuing to simmer on medium-low heat for about 15 minutes. Stir regularly until the curry thickens.
10
Once thickened to your desired consistency, turn off the heat. Serve hot and savor the flavors of your homemade Chicken Korma.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is British-Style Creamy Chicken Korma?
British-Style Creamy Chicken Korma is a popular takeaway-style dish known for its velvety smooth, sweet, and mildly spiced sauce paired with succulent chicken.
Is this Chicken Korma recipe spicy?
No, this recipe is designed to be mild and sweet, making it an excellent choice for those who prefer a less heat-intensive curry.
How many portions of curry base does this recipe create?
The curry base recipe produces three 225ml portions, which can be used immediately or stored for future use.
What are the main components of the curry base?
The base is made from 600g of onions, 6 garlic cloves, 6 pieces of ginger, tomato puree, vegetable oil, and a blend of traditional spices.
How much chicken is required for this recipe?
You will need 450g of diced chicken breast pieces for this version of the korma.
How long should I boil the onion mixture for the base?
The onions, garlic, and ginger should be simmered for 30-35 minutes until the water reduces significantly.
Which spices are included in the curry base?
The spice blend includes salt, paprika, turmeric, chili powder, ground coriander, ground cumin, and curry powder.
How do I achieve the smooth consistency of the korma sauce?
The sauce is blended using a hand blender or an upright blender after the initial simmering of the base ingredients.
Can I freeze the extra curry base?
Yes, any extra portions of the curry base can be stored in the freezer to make future curries more convenient.
How should the chicken be cooked?
The diced chicken should be sealed on all sides in a pan with 4 tablespoons of vegetable oil over medium heat before adding the sauce.
What type of cream is used in this korma?
The recipe calls for 200ml of single cream to provide its characteristic richness.
How much sugar is added to the sauce?
Two tablespoons of sugar are added to the pan along with the coconut and almond powders to provide sweetness.
Is coconut used in this recipe?
Yes, the recipe uses 2 tablespoons of dry coconut powder, which can be ground from desiccated coconut.
What kind of almond product is needed?
The recipe requires 2 teaspoons of almond powder, which can be ground from flaked almonds.
How long does the final curry need to simmer?
The final curry should simmer on medium-low heat for approximately 15 minutes until it reaches your desired thickness.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
How much tomato puree is used in the base?
Two tablespoons of tomato puree are incorporated into the curry base mixture.
What preparation is needed for the ginger?
The ginger should be cut into six dice-sized pieces before being added to the saucepan for the base.
How should the garlic cloves be prepared?
The 6 garlic cloves should be used whole when preparing the initial curry base mixture.
What type of oil is best for this recipe?
Vegetable oil is recommended, both for the base mixture and for frying the chicken.
When do I add the coconut and almond powders?
Add the coconut powder, almond powder, and sugar after the curry base has been stirring with the chicken for 2 minutes.
How frequently should I stir the curry?
You should stir the curry regularly during the final 15-minute simmering stage to prevent sticking and ensure even thickening.
What is the first step in making the curry base?
The first step is roughly chopping the onions and placing them in a large saucepan with garlic and ginger.
How much water is used for the base?
Approximately 800ml of water is added to the onions, garlic, and ginger at the start of the base preparation.
Does this korma use turmeric?
Yes, 1 teaspoon of turmeric is included in the spice mix for the base.
Can I use this base for other types of curry?
Yes, the curry base is described as versatile and can be used to recreate various authentic takeaway-style dishes.
How do I know when to turn off the heat?
Turn off the heat once the sauce has thickened to your preferred consistency.
What is the texture of the finished korma?
The finished dish features a velvety smooth and thick gravy.
Is paprika used in this recipe?
Yes, 2 teaspoons of paprika are added to the curry base for flavor and color.
How much ground coriander is needed?
The recipe calls for 1.5 teaspoons of ground coriander in the base spice mixture.