Indian Takeaway Chicken Korma Curry Recipe

Name: Indian Takeaway Chicken Korma Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g onions; 6 garlic cloves; 6 pieces ginger (dice sized); 2 tablespoons tomato puree; 1 teaspoon salt; 2 teaspoons paprika; 1 teaspoon turmeric; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon curry powder; 3 teaspoons vegetable oil; 450 g chicken breasts; 200 ml single cream; 2 tablespoons sugar; 2 tablespoons dry coconut powder (desiccated coconut ground in food processor); 2 teaspoons almond powder (flaked almonds ground in food processor); 4 tablespoons vegetable oil

Servings: persons

600 g onions
6 garlic cloves
6 pieces ginger (dice sized)
2 tablespoons tomato puree
1 teaspoon salt
2 teaspoons paprika
1 teaspoon turmeric
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
3 teaspoons vegetable oil
450 g chicken breasts
200 ml single cream
2 tablespoons sugar
2 tablespoons dry coconut powder (desiccated coconut ground in food processor)
2 teaspoons almond powder (flaked almonds ground in food processor)
4 tablespoons vegetable oil

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!

990

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 600 g onions, 6 garlic cloves, 6 pieces ginger (dice sized), 2 tablespoons tomato puree, and more.

Yes, Indian Takeaway Chicken Korma Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Takeaway Chicken Korma Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions