Indian Takeaway Chicken Korma Curry

• 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

1. For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
2. Cover with water (approx 800ml), bring to the boil and cover.
3. Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
4. Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
5. Simmer for a further 10 minutes.
6. Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
7. Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
8. 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.
9. Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
10. Next, add the coconut powder, almond powder, sugar and stir for a further minute.
11. Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
12. Once the curry has thickened, turn off the heat, serve and enjoy!

onions, garlic, ginger, tomato puree, salt, paprika, turmeric, chili powder, ground coriander, ground cumin, curry powder, vegetable oil, chicken breasts, cream, sugar, coconut powder, almond powder, vegetable oil

Taken from www.food.com/recipe/indian-takeaway-chicken-korma-curry-526212 (may not work)