Do you want Chicken Korma with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for perfect Chicken Korma every time...
• Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
• Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring
occasionally).
• Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
• Add the coconut, sugar and the cream and bring to boil then leave to simmer for further 10-15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
• Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10-15 mins before serving and garnish with a little cream on top.
TIPS: If you prefer a milder or more coconuty taste to your Chicken Korma simply add a little more cream and sugar or more coconut cream.
Indian Food > Recipes > Chicken Korma (British Indian Restaurant style!)
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