Neven Maguire's Chicken Korma
Follow Neven's easy recipe for a home-made alternative to your takeaway
The Chicken Korma
In a medium saucepan fry the onions and garlic until golden brown. Add the ginger and green chilli. Fry for 1 minute.
Add the garam masala, turmeric, chilli and a pinch of salt. Fry for 1 minute. Add the tomatoes, tomato puree and water. Stir well, lower the heat and simmer for 20-25 minutes until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally.
Add the cubed chicken and a few tablespoons of water to the sauce. Slowly bring to the boil. Lower the heat and cook for about 20 minutes. Take off the heat. Stir in the double cream. Stir well. Add the coriander leaves and season with salt to taste.
Serve with plain Basmati rice and naan bread.
What you will need
4 chicken breasts, cut into 1 inch cubes
2 medium onions, peeled and finely chopped
2 cloves garlic, crushed
1 heaped tsp ginger, grated
1 green chilli, chopped finely (optional)
400g tinned chopped tomatoes
1 tsp tomato puree
150ml / 1/4 pint water
1 tsp garam masala
1 tsp turmeric
1/4 tsp chilli powder
150ml / 1/4 pint cream
Coriander to garnish
2 tbsp vegetable oil