Desi Chicken Korma
A classic British Indian Restaurant desi chicken korma made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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 - 2 tbspn oil
- 1 portion g2 pre-cooked chicken (see note 1)
- 50 gm onion (prepared weight)
- ¼ tspn salt
- 2 tspn g2 korma spice mix
- 20 gm creamed coconut block (see note 2)
- ½ tspn chilli powder
- 1 tbspn ground almonds (see note 3)
- ¼ tspn turmeric
- 2 tbspn yogurt
- 300 ml c46 curry base sauce (see note 4)
- 1 or 2 tspn rose water (optional but 2 tspn recommended)
- 1 tspn green chilli (optional but recommended)
Method
- 1
Chop the onion.
- 2
Chop the creamed coconut block into small pieces.
- 3
Deseed and finely chop the green chilli (if using).
- 4
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 5
Stir in the c41 korma spice mix, chilli powder and turmeric and cook, stirring, for , adding c46 base sauce as needed to prevent drying and burning.
- 6
Stir in the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Reduce the heat and stir in the coconut, almonds, yogurt and, if using, the rose water and green chilli, mix well, and cook for (ensure that the coconut has fully melted), stirring regularly, adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Serve with rice and garnish with a little freshly chopped coriander.