Chicken Korma
Restaurant-quality chicken korma using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 portion precooked chicken
- 100 ml single cream
- 300 ml G2 curry base sauce
- 1 tspn sugar
- 60 ml coconut powder
- ½ tspn butter (optional)
- 30 ml ground almonds (optional)
Method
- 1
Heat a pan and add the sugar (if used) and 40 ml of coconut powder and stir vigorously for .
- 2
Add 100 ml of G2 base sauce and stir for .
- 3
Add the chicken and stir for .
- 4
Add 20 ml of coconut powder and stir for .
- 5
Add more base sauce and the cream and stir for .
- 6
Add the ground almonds (if used), butter (if used) and cook, gradually stirring in the remaining G2 base sauce, for until the sauce reaches the desired consistency.