Ingredients for Chicken Korma Takeaway Style
- 1 large onion, chopped
- Yellow Bell Pepper
- 1 (400g) can chopped tomatoes
- Garlic Clove
- Fresh Ginger
- Fresh Coriander
- Garam Masala
- Turmeric
- Ground Coriander
- Chili Powder
- Sultana
- Creamed Coconut
- salt to taste
- 2 tablespoons olive oil
- Chicken Breasts
- Cumin Seed
- Double Cream
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How to Make Chicken Korma Takeaway Style
- Prepare the base: Chop 1 large onion, 2 cloves garlic, 1 inch ginger, 1 green chili (deseeded if you prefer less heat), and 1 (400g) can of chopped tomatoes. Add to a blender.
- Blend until smooth: Pulse and blend the onion, garlic, ginger, chili, and tomatoes until completely smooth. Set aside.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large frying pan or saucepan over medium-high heat. Add 1 lb (450g) chicken breast, cut into 1-inch pieces. Fry for 4-5 minutes, until lightly browned.
- Toast the cumin: Add 1 teaspoon of cumin seeds and cook for 1-2 minutes, until fragrant and lightly browned.
- Simmer the Korma: Pour the blended mixture into the pan with the chicken. Cover and simmer over medium heat for 15 minutes, stirring occasionally to prevent sticking.
- Finish and serve: Stir in 1 cup (240ml) heavy cream. Heat through for another 2-3 minutes. Season to taste with salt, and add more ground coriander (1 teaspoon) and/or coconut flakes (1 tablespoon) if desired. Serve hot with naan bread and boiled rice.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
38g
Fat
173g
Carbs
10g
