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My New Chicken Korma Recipe

This recipe can be made with or without my new smoked spice blends

British Indian Restaurant (BRI) style chicken korma

British Curry House style chicken korma

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.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

5.0 from 2 reviews
My New Chicken Korma Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Heat the ghee or vegetable oil in a large pan or wok.
  2. 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.
  3. Throw in the chopped chilies and the garlic and ginger pastes and sizzle for one minute.
  4. Add the garam masala, curry powder, cumin and cardamom powder if using and stir into the onions.
  5. Add the tomatoes and tomato paste with the chicken pieces along with the cashew paste.
  6. Add just enough water to cover the chicken and simmer for about 15 minutes until the chicken is cooked through.
  7. Pour in the cream and coconut milk. (Add the base curry sauce here if using)
  8. Sprinkle with the chopped coriander and season with the spiced salt or normal salt and pepper to taste.

 




16 Responses to “My New Chicken Korma Recipe”

  1. rob says:

    tried this fantastic

  2. Claire says:

    I have been using your chicken korma recipe for quite a while now and I love it. It is the recipe that uses the curry gravy. I had it bookmarked on my browser and now the bookmark says page not found and I can’t find the recipe anywhere on the site. Is it still on here? If so could you link me to it…I live this recipe and hope it is still on here somewhere! Help!

  3. jade says:

    mmm really good… bit too many onions but i will use this recipe again :)

  4. Neil says:

    Hi Dan,

    I have been after a decent BIR for ages as the Aussies ( I live in Sydney ) have no idea about a decent curry, and I can only be thankful and grateful for your website.

    My fav is Pathia but my son and I really loved this recipe too.

    Keep up the good work!

    Cheers,
    Neil – formerly of Bournemouth.

  5. Debbie says:

    Wow, so pleased to have found this recipe. Actual,y, my 11 year old son found it and I was slightly daunted when he started writing put all the ingredients and begged me to make it. Well, we have just made it together and I’ll definitely do it again. We took a few short cuts, using tinned tomatoes instead of fresh, we couldn’t get hold of ghee but used olive oil and I put the cashews in the blender. We also used lamb and cooked it in the oven for two hours. It’s a hit with everyone!

  6. Stephen McGinty says:

    Is this suitable for freezing?

  7. Kayla says:

    what can i substitute the double cream with? they dont have it in the U.S. and i dont want to put in something that will change the flavor

  8. Marcy says:

    Hi, dan. I want to make your (BIR) korma, but am not sure which parts of your recipe to add to my curry base ? Can you list which parts of the recipe I should add, as I got a little confused when reading it, and am unsure what (spices/ingredients) I should add.

    • Dan Toombs says:

      Hi Marcy

      If you are using a curry sauce, skip #2. Then add the curry sauce just before you add the coconut milk #7. Hope this helps. I’ll amend this to make it more clear. Thanks.
      Dan

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