Indian Takeaway Chicken Korma

Step 1

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

Step 2

Cover with water (approx 800ml), bring to the boil and cover.

Step 3

Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.

Step 4

Stir in the salt, spices, tomato puree and oil.

Step 5

Simmer for a further 10 minutes.

Step 6

Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.

Step 7

Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.

Step 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.

Step 9

Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.

Step 10

Next, add the coconut powder, almond powder, sugar and stir for a further minute.

Step 11

Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.

Step 12

Once the curry has thickened, turn off the heat, serve and enjoy!