This recipe can be made with or without my new smoked spice blends
I am asked regularly for British Indian Restaurant (BIR) style recipes that don’t require a pre-made curry sauce. This does take a lot of extra preparation. Therefore I have come up with this recipe that can be made in about an hour.
If you would like to make this recipe just like they do in the most popular curry houses, use my base curry sauce recipe here and skip frying the onions and tomatoes.
This will achieve results that are much closer to what you would find at a British Indian Restaurant (BIR).
The thing about BIR kormas is that they should be quite smooth and creamy. By finely chopping the onions and chillies you should end up with a smooth sauce. That said, you might prefer to blend the sauce for a minute or two before adding the chicken.
I tend to add a lot more chilli to my kormas. They usually have no chilli or very little and are the perfect starter for children and those who don’t like spicy food. You might also like to check out my now famous chicken tikka masala. Famous at my house anyway.
- 5 tablespoon ghee or olive oil
- 3 white onions – very finely chopped
- 200ml chopped tomatoes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 – 4 finely chopped green chilies
- 1 teaspoon tomato paste
- 4 chicken breasts – skinned and cut into one inch cubes
- 4 tablespoons cashew nuts – finely chopped OR pounded smooth to a paste with a little water.
- ½ teaspoon yellow food colouring (optional but necessary if you want that authentic restaurant chicken korma look)
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 teaspoon cardamom powder (optional but very good)
- 125ml (1/2 cup) double cream
- 125ml (1/2 cup) coconut milk
- 3 tablespoons chopped coriander
- Salt and pepper to taste
- Heat the ghee or vegetable oil in a large pan or wok.
- Add the finely chopped onions and fry over medium heat for about 20 minutes until soft and translucent – but not browned. If you are using curry base sauce, leave out this step.
- Throw in the chopped chilies and the garlic and ginger pastes and sizzle for one minute.
- Add the garam masala, curry powder, cumin and cardamom powder if using and stir into the onions.
- Add the tomatoes and tomato paste with the chicken pieces along with the cashew paste.
- Add just enough water to cover the chicken and simmer for about 15 minutes until the chicken is cooked through.
- Pour in the cream and coconut milk. (Add the base curry sauce here if using)
- Sprinkle with the chopped coriander and season with the spiced salt or normal salt and pepper to taste.