I am also often asked about vegan substitutes. Lamb korma, keema korma, king prawn korma, paneer… All of these taste great in the sauce. Just like when you go out for a korma and you see it on the menu, you can decide which main ingredient goes into it. Not a fan of chicken but still like a good korma? No problem. You could of course double it if you want to serve more people but here I wanted to show you how it would be made at an Indian restaurant. In the recipe below, I pretty much halved the recipe to a curry house portion. This is the same recipe from my cookbooks ‘The Curry Guy’ and ‘The Curry Guy Bible’ with one difference.įor my books I developed the curry house recipes to serve four people. Want to start your chicken korma meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.ĭon’t forget the samosas! How does this chicken korma recipe differ to the one in my cookbook ‘The Curry Guy Bible’? If you’d like to make naans or chapatis, I have lots of those recipes for you here.

You could just go for a side of Basmati rice or or another popular rice side. If you’d like to make this curry into a feast, you’ve come to the right place. So our western chicken kormas are a completely different thing but for so many people, they are the ‘go to’ curry when dining out. In India, korma is a style of cooking where meat and vegetable are slowly braised in a sauce until the curry is out of this word gorgeous.Īuthentic chicken kormas can be sweet, savoury, mild, spicy… It all about the cooking method and I have had some good ones. The kormas served at curry houses are actually kormas in name only. If you were to order a chicken korma in India, you would be served something very different. What is a restaurant style chicken korma?īy this I mean British Indian restaurant (BIR) style chicken korma. The ingredients in the recipe are exactly those used to make kormas at curry houses everywhere but only you can decide exactly how much of each ingredient to use. Add more ground almonds for a nuttier flavour. So why not make your chicken korma exactly as you want it? Add more sugar than suggested in the recipe below to taste if you want. Kormas are loved by many because they are sweet, nutty and creamy. How do you adjust the sweetness, creaminess and nuttiness… You can do that when you cook these famous curries for yourself. When making this chicken korma at home, I usually cook up one mild version and then one with loads of chillies and no sugar for myself. To be honest, I’m not a big fan of chicken korma when we go out for dinner because I find most of them too sweet. I use my local farm shop for my meat and most vegetables because I know their passion for quality. You can use the freshest ingredients from the suppliers you prefer. The great thing about mastering curry house style cooking is that you can make your favourite curries the way you like them. Make your chicken korma the way you like it…

Chicken korma cashew cream recipe