Indian Restaurant Style Chicken Korma

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Category	Item	Quantity	Notes
Spices	Cinnamon stick	1 inch length	Optional, for aroma
Spices	Bay leaf	1	Optional, for aroma
Dried Fruit	Sultanas	15g	Optional, tiny morsels of sweetness
Base	Coconut milk powder	3 tbsp	The Secret! Dissolves for creamy texture, no grit
	Garlic ginger paste	1 tbsp
	Turmeric powder	½ tsp	For yellow glow
	Almond powder	1 tsp	For body
Curry Powder	Mixed powder	½ tsp	David's Mix Powder (or mild Madras curry powder)
Sweeteners	Sugar	1 tsp
Sweeteners	Honey	1 tbsp	Healthier option
Seasoning	Salt	Pinch	To taste
Protein	Pre-cooked chicken	8–9 small cubes	Boiled for tenderness
Dairy	Single cream	100ml	Avoid double cream — prevents splitting
Dairy	Natural yoghurt	1 tbsp	Approx.
Oil	Vegetable oil	Enough to cover inner circle of pan	Or mustard/coconut oil
Base Gravy	Base gravy	1–2 ladles	For restaurant-style sauce

Phase 1: Prepare Base Masala
1. Heat the Oil: Heat vegetable oil in a 9-inch aluminium frying pan on low flame (enough oil to cover inner circle). Add cinnamon stick and bay leaf to infuse flavours.
2. Fry the Paste: Add 1 tbsp garlic ginger paste and fry for 20 seconds without burning.
3. Bloom the Spices: Stir in 3 tbsp coconut milk powder, ½ tsp turmeric, and ½ tsp mixed curry powder. Add 1 ladle of base gravy to prevent lumps. Cook out until smooth.
Phase 2: Build the Sauce
1. Add Almond: Add 1 tsp almond powder and stir gently to avoid sticking.
2. Sweeten & Extend: Mix in 1 tsp sugar, 15g sultanas, and another ladle of base gravy if needed. Stir until the sauce turns golden.
3. Cream & Yoghurt: Sweeten with 1 tbsp honey. Add 100ml single cream on low heat, then 1 tbsp natural yoghurt. Reduce to thicken.
Phase 3: Finish the Curry
1. Add the Chicken: Add 8–9 cubes of pre-cooked chicken and simmer gently to heat through.
2. Season: Add a pinch of salt to taste. Remove the cinnamon stick and bay leaf if desired.
3. Garnish & Serve: Garnish with flaked almonds or a pinch of saffron. Serve silky and creamy.