Chicken Korma Recipe

Instructions

1. Heat a pan on a medium high heat and add the ghee

2. Add the coconut powder and sugar and stir for around 10 seconds

3. Add the coconut milk and 2 chef’s spoon of base gravy and stir for around 30 seconds

4. Add the pre-cooked chicken and stir so that all the chicken pieces are coated with the sauce for 1 minute

5. Add the remaining base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan

6. Turn the heat down to a medium heat and add the single cream, simmer for another 3-5 mins until the sauce starts to thicken and curry is an even yellow colour