Kieran’s sister came over from Northern Ireland last weekend for a visit and on the first night she was here, I thought I’d make a nice crowd pleasing Chicken Korma. If you’re a takeaway curry fan like me, you’ll know how virtually impossible it is to make a curry at home that tastes the same as one you’d find in a curry house. Which is where Kenny McGovern’s ‘The Takeaway Secret’ comes in, which is a recipe book full of classic takeaway recipes. The currys are excellent and the korma in particular both looks and tastes like you ordered it in.
I’ve made a number of recipes from this book before and they’ve all turned out wonderfully, so I would well recommend purchasing it.
- 1 large skinless, boneless chicken breast fillet
- 1/2 tsp veg oil for the marinade
- 3 tbsp veg oil for cooking (I used ghee, for a more authentic flavour)
- 1/2 tsp garlic and ginger paste
- 1 tsp tomato puree
- 1 tsp lemon juice
- pinch of salt
- 250ml/9fl oz Basic Curry Sauce
- 3 tbsp coconut powder (I used 1 tin of coconut milk here)
- 3-4 tbsp sugar
- 75ml/2.5 fl oz single cream
- Cut your chicken into cubes and add the veg oil, garlic and ginger paste, tomato puree, lemon juice and salt. Mix well and marinade for at least an hour or overnight if possible.
- In a small pan, bring the basic curry sauce to the boil and set aside.
- Heat the oil (or ghee if using) in a large saucepan and stir fry the chicken pieces for 1-2 minutes until sealed.
- Add the basic curry sauce, coconut powder (or milk) and sugar. Increase the heat to high and cook for 2-3 minutes.
- Add the single cream and cook for a further 5-6 minutes until the chicken is cooked and the sauce has reached your desired consistency. (This may take longer to thicken when using coconut milk).