Although Korma is commonly known as a very mild sweet curry its roots are far from it. It is basically a slow cooked curry traditionally and can be extremely hot. However in British restaurants it is normally served BIR style and is very quick to cook and produces a sweet creamy curry with little to no heat so suitable for everyone who doesn’t like hot spices.
Normally yellow in colour and served as a chicken dish although any meat can be used.
As you can see from the ingredients this is not the healthiest of curry’s and most people will be shocked by the amount of sugar and cream used. But if you want it as good as your local takeaway then that’s what you will need. A typical chicken korma is around 1000 calories and that’s not including rice,. naan etc but hell it tastes good. 🙂
Cooking time under 10 minutes
4 x table spoon sugar
4 x table spoon of desiccated Coconut
1 x table spoon of almond powder
a ladle of base sauce (about 100 mil)
a pot of single cream (around 200 ml)
6 – 8 pieces of pre cooked chicken
a little yellow food colouring or turmeric powder
knob of Ghee
Add the sugar, coconut and almond powder to a frying pan and heat while stirring, add the ladle of base sauce and stir well.
Add a little yellow food colouring (powder form) or a pinch of turmeric powder,.
Add the pre-cooked chicken and allow to thicken on a medium heat stirring occasionally.
Near the end as the sauce thickens add a knob of Ghee, as soon as its melted take off the heat and serve
When serving add a extra line of cream down the center,