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Chicken Korma (British Indian Restaurant style!)



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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...

"WOW! Trust me on this one guys! This IS the BEST Korma I have ever made, my friends thought I'd bought in a takeaway... Bloody AWESOME! Check out Mr Huda's Universal Paste - better than any takeaway - I guarantee you will not be disappointed! (Just don't let them know the secret straight away) - ENJOY!" - John C, Brighton.

Serves:

4

Preparation Time:

20-minutes.

Cooking Time:

1.5 Hour.

Ingredients:

500g Boneless Chicken (cut into small cubes)
 
  11/2 Medium Onions (225g)  
  10g Ginger (fresh)  
  1 Medium Garlic Clove (fresh)  
  3 Cherry Tomatoes  
  1/4 Small Green Pepper  
  11 tbsp Veg/Olive Oil  
  1/4 tsp Turmeric  
  4 tsp (30g) of Mr Huda's Universal Curry Paste  
  3 or 4 Green Cardamons  
  2 Bay Leaves  
  80g Coconut Cream  
  4-5 tsp White Sugar  
  150 ml Fresh Single Cream  
  2 knobs Butter or Ghee  
  Fresh Coriander  

Instructions:

Stage 1 (Puree)

• Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger (peeled), garlic clove, and a little coriander.

• Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.

• Gently boil the vegetables until soft (approximately 15/20 minutes) stirring occasionally.

• When cooked place in a blender to make into puree.

Final stage

• Heat 7 tbsp of oil in a medium sized sauce pan.

• Add cardamom and the bay leaves and slowly fry.

• Add rest of the onions (finely sliced) with salt and cook to soften (stirring continuously).

• Add the Mr Huda's Universal Curry Paste and cook for 2/3 mins (stirring continuously).

• 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.