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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... 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.
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Serves: |
4 |
Preparation Time: |
20-minutes. |
Cooking Time: |
1.5 Hour. |
Ingredients: |
500g Boneless Chicken (cut into small cubes) | |
| | 1½ Medium Onions (225g) | |
| | 10g Ginger (fresh) | |
| | 1 Medium Garlic Clove (fresh) | |
| | 3 Cherry Tomatoes | |
| | ¼ Small Green Pepper | |
| | 11 tbsp Veg/Olive Oil | |
| | ¼ 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 ¼'s, cut the tomatoes into ½'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, ¼ 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.
Chef's top tips:
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Indian Food > Books, Gifts, FREE Recipes > Indian Recipes > Meat Recipes > Recipe for Chicken Korma (British Indian Restaurant style!) 
