The final result

After cooking all three dishes it is safe to say I saved the best until last. Out of all three dishes this was the one I was dreading to make however following the recipe proved cooking this dish to be fairly simple! The flavours of the dish were delicious. The mixture of the spices made it aromatic and tasty. I loved the creaminess of the korma sauce and its consistency was perfect, not too thick and not too runny. As for the naan breads? Well I don’t think I will ever be buying ready made naans again. They were light and delicate and tasted great with the korma. Perhaps next time I will be more adventurous and opt to cook a flavoured naan.


Comparing my dish to that of a takeaway chicken korma it really deserves an impressive 8/10

Cooking these three popular takeaway dishes has really inspired me to get cooking more often. A lot of the time all you really need is confidence in the kitchen. With the correct ingredients, the right utensils and a bit of patience I honestly believe practically anyone is capable of cooking these dishes. I really hope this blog has inspired people to put down their takeaway menus and have some fun cooking for family and friends.  All three of my dishes were bursting with flavour whilst being a lot healthier than their takeaway equivalents. So respect your health and get cooking!!


Making the chicken korma

Today is the day I’m cooking my chicken korma and homemade naan bread. I’m home for a few days so thought I would cook this dish for my family. Instead of formally presenting my dish at a set table we’ve decided to watch a film and eat our meals on trays in front of the sofa. Just like a typical Saturday night for many!

The first part of the dish I will make is the naan bread. Click Here for a reminder of the recipe I am following.

1. Firstly I will measure out all my ingredients

2. I will then sift the flour into a mixing bowl adding in the sugar, salt and baking powder.

3. In another bowl I will mix the milk and oil.

4. Making a well in the centre of my flour mixture I will pour in the oil and milk gently mixing them together. Once completely mixed I will knead the mixture for around 10 minutes. Here’s a video I watched showing you how knead dough…

5. I will then place my dough into an oiled bowl covered by a damp cloth and leave for 15 minutes being sure to preheat the grill.  This is when I will begin to make my korma, see recipe below.

6. After 15 minutes I will roll the dough into 5 even balls. Using a rolling pin I will roll my naans into circle shapes.

7. Once evenly rolled I will cook them individually under the grill for around 2-3 minutes.

For the korma

1. As always the first thing I will do is prepare and weigh out all my ingredients.

2. Then I will preheat a frying pan using the vegetable oil ready to cook the chicken. Once hot I will cook the chicken, onion and garlic until the chicken is completely cooked through.

3. Then I will add the ginger, cinamon, chilli, tumeric and white pepper, keeping the dish at a medium heat.

4. Next I will stir in the tomatoes and chicken stock and leave to simmer for 5 minutes. Whilst this is simmering I will begin to cook my rice.

5. I will then add the cream and yoghurt to the chicken mix and cook for a further 4 minutes.

6. Finally I wil drain the rice and pour over my chicken korma sauce.

Ingredients list


So it’s now time to get all the ingredients together for my dish.  You will notice that a few of the ingredients for the chicken korma are the same as those needed for the beef in black bean sauce. If like me you still have some of those ingredients left over then at least it’s going to save you a bit of extra money on your shop!

For the chicken korma (Click here to view the recipe I am following)

  • 2 tablespoons oil
  • 2 large chicken breast fillets, skinned and cut into chunks
  • 1 clove garlic, finely chopped
  • 1 large onion, sliced and chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground white pepper
  • 250g tinned chopped tomatoes
  • 4 tablespoons chicken stock
  • 2 tablespoon ground almonds
  • 4 tablespoons double cream
  • 4 tablespoons plain yoghurt

For the naan bread (Here’s a reminder of the recipe I am following)

  • 250g/9oz plain flour
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • 110-130ml/3½-4½fl oz milk
  • 2 tbsp vegetable oil, plus extra for greasing

This dish will serve four people.

Once again all my ingredients have been quickly ordered online.  The total for my shop came to £16. I feel this is reasonable seeing as my dish is serving 4 people so this is far cheaper than ordering a takeaway. Also many of the ingredients like the spices can be reused so they wouldn’t need to be rebought when making the dish again.

Naan bread


Naan is an Indian flat bread traditionally cooked in a clay oven. It is a hugely popular side dish served with curries and is usually used to scoop up foods instead of using a knife and fork. Usually served as a savoury side dish it can be incorporated with garlic, cheese or lamb to create a keema naan. Yet those with a sweet tooth will opt for a peshwari naan which is sweetened with coconut and sultanas.

Seeing as I will be making naan bread for the first time, I will opt for a plain tasting naan.  Click here to view the recipe I will be using.

Indian cuisine


India has become a place renowned for its traditional culture and a place for people who love  food. It has impeccable diversified food due to its religious, geographical and cultural verities. The history of the country also has great influence surrounding its food.

Indian food typically has more vegetables than meat, fish or chicken this is mainly due to religious and economic factors. The majority of Indians are Hindus who are traditionally vegetarian, and meat has always been much more expensive and less widely available than vegetables. Yet Westernised countries have taken traditional indian dishes and adapted them to contain a lot more meat and fish.

Indian food is also known as the ‘home of spice’. There is no other country in the world that produces as many kinds of spices as India does. Their spices are so potent  that even if they are required very minimal quantities in a dish, their influence on the taste and aroma will be substantial.

The korma (kurma) dish was originally founded in South Asia. The term Korma derives from the Turkish verb for roasting/grilling of Azid (Kavurma). It is a characteristic Indian dish that can be traced back to as early as the 16 century. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy Azid. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. Korma dishes can be mildly spiced or fiery and may use chicken beef or lamb.

Dish 3: Chicken Korma served with boiled rice and homemade naan bread

Chicken Specialities93

The third and final dish I’ll be making is chicken korma and homemade naan bread. I absolutely love indian food and for me personally it has to be my ultimate takeaway cuisine!

Currently in the UK indian is believed to be the second most popular takeaway food. claimed that indian cuisine accounts to 32% of its takeaway sales.

I chose to make a korma dish due to its popularity and didn’t want to put people off by cooking something too spicy! A korma also follows similar recipes to that of a tikka masala and passanda so it could be easily adapted for personal taste.

Out of all of the recipes I’m fearing this as being the hardest so I’m going to be sure to research a simple, easy recipe to follow recipe!

After already making a dough for the pizza, I feel the naan breads won’t be too challenging to make. (Fingers crossed!)

The final result


Instead of chips, my dish was served with salad and coleslaw.

To my surprise the pizza tasted delicious! The sweetened caramelised onions really tasted great with the goats cheese. The pizza tasted fresh and full of flavour instead of swimming in excessive grease like those from a takeaway. My only issue with the dish was the base. I found that my idea for thin and crispy had gone out the window as the base with thick and fluffy like a deep pan base. Although it tasted nice, I felt the thick base drew too much attention from the flavour of the topping. So if I was to make this dish again I would certainly try a different recipe for the base. I should also reveal that I wasn’t using a pizza tray and instead used a normal oven tray. Clearly this effects the pizza so i’ll be sure to purchase a pizza tray next time!

Here’s what my friend Jenny had to say about the dish…

Comparing my dish to a takeaway pizza I would give it 6/10. The mark is only low due to the base which let the pizza down. If I was just to score the topping that would certainly be 9/10!

Overall this dish has certainly been the easiest dish to make so far. I really couldn’t believe how simple making dough was (even if mine didn’t turn out thin and crispy) and the topping only took a matter of minutes to make! Making this dish has certainly inspired me to cook my own pizza’s. So long gone are the days of phoning dominos! I liked how after eating the pizza I didn’t feel like I had overindulged and wasn’t feeling guilty for consuming something processed and filled with calories!

I really hope you all give this dish a try!