Serves 4 portions
5 Minutes Prep Time
15 Minutes Cook
A reliable classic that earns its place on the menu.This Creamy Chicken Korma offers subtle warmth, rounded spice and a luxurious finish, engineered for high-volume kitchens without compromising on flavour.
Ingredients (serves 4)
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Warm Moghul spice – 20g
- Chopped tomatoes – 200g/ml
- Oil – a splash
Protein, Veg & Carb (1 kg)
- Water – 200ml
- Chicken thigh or breast – 900g
- 75g/ml of single cream or natural yoghurt to finish
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Warm Moghul spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Finish the Korma
Add chicken and simmer gently until cooked through.
Lower the heat and stir in the cream or natural yogurt to create a rich, slightly sweet sauce.
Chef's Tip:
Evaporate excess water to thicken the sauce or add more water to make sauce more liquid.
Nutritional Value for Bang's Creamy Chicken Korma
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
