Indian Takeaway Curry Food

CHICKEN BHUNA CURRY

Steps:

• Fry onions in oil over medium-low heat, stirring often. Cook until soft and golden, about 8 minutes.
• Add garlic and ginger, fry gently for 2 minutes.
• Add curry powder, stir through.
• Add chopped tomatoes. Simmer for 5 minutes
• Once the sauce has thickened, add chopped green chillies.
• Add chicken and cook for 10 - 12 minutes, stirring occasionally.
• A traditional bhuna no water should be added to make a thick dry sauce. However, if you find it too dry you can add some water whilst the chicken is cooking.
• Check the chicken is cooked through, then add chopped coriander (cilantro).
• Serve with our coconut pilau rice.

INDIAN TAKEAWAY CHICKEN KORMA CURRY

Steps:

• 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!