Made from scratch this chicken korma recipe is a deliciously mild and creamy textured dish uses coconut, almonds, cream and gentle spices. Kids and adults alike will love this dish.

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Feeling adventurous? swap the cream and sugar for 60ml of Carnation Sweetened Condensed Milk and you're in for a fantastic treat (thanks for the tip Larry)

If you already have curry base made you can save time using my Korma made with base gravy version at [ Ссылка ]

## Ingredients ##

6-8 pieces of meat, vegetables, tofu or paneer
1 tablespoon of vegetable oil
1 small VERY finely chopped onion (50g)
1/4 teaspoon of salt
1/4 teaspoon of coriander powder
1/4 teaspoon of cumin powder
1/4 teaspoon of turmeric powder
1 teaspoon of tomato paste mixed with 2 teaspoons of water
300ml of boiling water
1 tablespoon / 15ml of sugar
4 tablespoon / 60ml of coconut powder (I use this one [ Ссылка ])
80-100ml of cream (Single)
2 tablespoon / 30ml of ground almonds


## Method ##

Heat the pan on low to medium and add the oil. Once hot gently fry the chopped onions until they soften and begin to turn golden

Add the salt, coriander, cumin, turmeric, tomato paste and a little water. Mix into a paste. Add a drop of water if the paste is too thick.

Add the sugar and coconut powder and stir for 60 seconds, then add the remaining water

Add the meat and cook for about 30 seconds. If adding raw meat cook until it starts to brown.

slowly add the cream whilst stirring then the ground almonds and simmer gently to reduce. Stir every couple of minutes by scraping the sides and mixing in (this helps to develop more flavours is the sauce cooks)

Serve when the sauce reaches your desired consistency (and when your meat is cooked through if you used raw meat)

Korma made with Base gravy recipe: [ Ссылка ]

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Chefs Spoon [ Ссылка ]
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Iron Tawa [ Ссылка ]
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