1. For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger. 2. Cover with water (approx 800ml), bring to the boil and cover. 3. Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced. 4. Stir in the salt, spices, tomato puree and 3 teaspoons of oil. 5. Simmer for a further 10 minutes. 6. Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy. 7. Divide the curry base into 3 x 225ml portions and store in the fridge or freezer. 8. Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed. 9. Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes. 10. Next, add the coconut powder, almond powder, sugar and stir for a further minute. 11. Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often. 12. Once the curry has thickened, turn off the heat, serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
