British Indian Restaurant Style CHICKEN KORMA Recipe

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds a rich flavor with fewer calories.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture and flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas offer a protein-rich vegetarian option.

Heat vegetable oil in a pan until hot.

Add chunky pieces of chicken breast and cook for about 3-4 minutes until sealed and browned.

Add ginger and garlic paste and cook for 2 minutes until the raw aroma is gone.

Stir in British Indian restaurant mix powder, about 3 tablespoons, and fry off the spices.

Add 2 teaspoons of turmeric powder to color the dish.

Add enough base gravy to loosen the mixture and scrape the sides of the pan.

Incorporate 300 ml of preheated base gravy and stir well.

Add chopped coconut cream block to thicken the sauce, or use coconut milk or powder if preferred.

Add another 1.5 liters of base gravy and half a cup of almond flour, stirring to thicken the sauce further.

Add 2 dessert spoons of sugar and more base gravy to balance the flavors.

Stir in a generous amount of single cream to loosen the sauce and enhance the color.

Add Taste of India garam masala for additional flavor and check seasoning with salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens