Indian Takeaway Chicken Korma Curry - cooking recipe

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

Preparation

For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
Cover with water (approx 800ml), bring to the boil and cover.
Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
Simmer for a further 10 minutes.
Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
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.
Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
Next, add the coconut powder, almond powder, sugar and stir for a further minute.
Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
Once the curry has thickened, turn off the heat, serve and enjoy!