Chicken Korma Food

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Chicken korma image

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 11

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped


  • Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
  • Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
  • Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
  • Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
  • Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium


Chicken Korma image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 13.5-ounce can coconut milk (do not shake)
1 1/2 pounds skinless, boneless chicken thighs, quartered
1 tablespoon Madras curry powder
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
1 small onion, roughly chopped
1 1-inch piece fresh ginger, peeled and sliced
2 cloves garlic
2 plum tomatoes, roughly chopped
1 cup basmati rice
8 ounces thin green beans, trimmed and halved
1/2 cup chopped fresh cilantro


  • Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes.
  • Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor.
  • Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.
  • Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.

Nutrition Facts : Calories 620, Fat 31 grams, SaturatedFat 20 grams, Cholesterol 160 milligrams, Sodium 542 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 41 grams, Sugar 4 grams


Korma image

This delicious curry can be made with a variety of meat or veg - just use whatever you have to hand. To make it suitable for vegetarians, simply swap out the meat for chickpeas (or another pulse of your choosing).

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Curry     Chicken

Time 1h

Yield 10

Number Of Ingredients 10

500 g chicken, lamb or beef
500 g alliums (onion, leeks or a mixture of both)
30 ml olive oil
2 tablespoons curry powder
2 teaspoons smoked paprika
1 kg mixed veg (Mediterranean, root, leafy)
750 ml curry base sauce
350 ml white base sauce
175 g plain yoghurt
lemon juice, to taste


  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Cut the chicken, lamb or beef into bite-size chunks.
  • Peel (or trim) and roughly chop the alliums.
  • Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  • Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
  • Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
  • Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
  • Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
  • Bring to the boil, then reduce the heat and simmer for 35 minutes.
  • Check that the meat is cooked through and tender - if not, add a splash more water and continue cooking until soft.
  • Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 8.
  • Stir in the yoghurt until just warmed through.
  • Season to taste with lemon juice, salt and black pepper.

Nutrition Facts : Calories 218 calories, Fat 7.4 g fat, SaturatedFat 2.4 g saturated fat, Protein 16.8 g protein, Carbohydrate 23.3 g carbohydrate, Sugar 11 g sugar, Sodium 0.4 g salt, Fiber 2.5 g fibre


Chicken Korma image

This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread.

Provided by NAJWA ..

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 15

1 tablespoon vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ cup tomato sauce
½ cup warm water
½ cup buttermilk
2 tablespoons chopped fresh parsley


  • In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
  • Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
  • Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 21.1 g, Cholesterol 90.2 mg, Fat 11.7 g, Fiber 7.3 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1060.1 mg, Sugar 8 g


Desi Chicken Korma Pakistani Food Recipe image

Desi chicken korma is so tasty to eat and its ingredients are simple and there are available in your kitchen.

Provided by shabo

Categories     Appetizer     dinner     Main Course

Time 35m

Number Of Ingredients 15

Olive oil or Refined oil
Chopped Onion
Chopped Tomatoes
Chicken in large pieces
Garlic Cloves
Ginger Paste
Warm Water
Green Chilies
Red Chili Powder
Turmeric Powder
Korma Powder
Chinese Salt
Garm Masala Powder
Green Coriander


  • Take a large pan, Add three to four spoon of olive oil or refined oil and heat high flame on the stove
  • Add three medium size of chopped onion and fry it
  • Cook onion until then it changes the color
  • Add chicken, Garlic cloves and Ginger paste and cook for 3 minutes
  • Add half a cup of warm water and cover it for 3 minutes
  • After 3 to 4 minutes, add four to five chopped tomatoes and cook it
  • Mash tomatoes into the chicken gravy and cook for at least 10 to 15 minutes
  • Add 6 to 7 green chilies
  • Add all spices like Taste to Salt, Half tbsp of Red chili powder, a pinch of Turmeric powder, Half tbsp of Korma masala powder, and Chinese salt and mix well
  • At of end, Add gram masala powder and green coriander leaves and cook on a low flame of the stove for 5 to 7 minutes
  • Delicious Desi Chicken Korma Pakistani Food Recipe is ready to eat
  • Enjoy with chapatti and naan.

Nutrition Facts : Calories 403 kcal, ServingSize 1 serving


Creamy chicken korma image

This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt.

Provided by Jo Pratt

Categories     Main course

Yield Serves 4

Number Of Ingredients 19

2 tbsp vegetable oil
1 large brown onion, chopped
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces
3 garlic cloves, crushed
4 cm/1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp mild chilli powder
2 tsp tomato purée
75g/3oz ground almonds
250ml/8fl oz chicken stock
200ml/7fl oz whipping cream
salt and freshly ground black pepper
50g/2oz flaked almonds, toasted
chopped coriander, to garnish (optional)


  • Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.
  • Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.
  • Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.
  • Scatter over the toasted almonds and chopped coriander, if using.

Nutrition Facts : Calories 636kcal, Carbohydrate 9g, Fat 45g, Fiber 2g, Protein 47g, SaturatedFat 15g, Sugar 6g


Chicken korma recipe image

Can't handle the fiery hot Indian curry? No problem. Try chicken korma, the flagship of Indian korma curry that tastes heavenly yet so mild that even kids will love it.

Provided by KP Kwan

Categories     Main

Time 50m

Number Of Ingredients 23

1 kg chicken, (bone-in, skin-on, cut into large chunks
1/2 tsp ground turmeric
5 tbsps plain yogurt
2 tsp ginger, minced
2 tsp garlic, minced
2 tsp garam masala
1/2 tsp chili powder, more if you want it hotter
1 tbsp salt
4 tbsp ghee, or butter
3 large onion, about 250g
12 cashew nuts
5 tbsp plain yogurt
8 pieces cloves
6 pieces green cardamom pods, crushed
2 tsp cumin seeds
10 cm cinnamon stick
100 ml water
1/2 tsp black pepper
1 tsp ground coriander
2 bay leaves
2 green bird's eye chili, slit
1/2 tsp garam masala
handful of chopped coriander leaves


  • Marinate chicken with the rest of the ingredients in (A). Set aside for 30 mins.
  • Heat up some ghee a pan. Add the sliced onions and stir-fry over low heat until golden brown. Remove and let it cools.
  • Blend all the ingredients in (B) until it becomes a paste.
  • Place all the ingredients in (C) in a pan. Lightly roast them over low heat until aromatic.
  • Add the marinated chicken, black pepper, bay leaf, chili, coriander powder and pan-fried over low heat. Add the onion paste. Mix well.
  • Add the water. Simmer over low heat with the lid on until the chicken pieces are cooked. Open the lids to stir occasionally to avoid the food pieces from sticking to the pan.
  • Cook until the liquid is reduced to a gravy,
  • Add the garam masala.
  • Garnish with coriander leaves.
  • Serve with plain basmati rice, naan, roti or paratha.

Nutrition Facts : Calories 2483 calories, Carbohydrate 72 grams carbohydrates, Protein 308 grams protein, ServingSize 4 servings, Sodium 8000 grams sodium, Sugar 28 grams sugar


Simple Indian Chicken Korma image

A great recipe and simple to make; customize it for your own likes or dislikes and enjoy!

Provided by teencherilyn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 2

Number Of Ingredients 9

¼ cup margarine
2 skinless, boneless chicken breasts, chopped
1 small onion, chopped
1 clove garlic, chopped
1 cup boiling water, or as needed
1 cube chicken bouillon (such as Oxo®)
1 tablespoon unsweetened coconut cream
2 teaspoons curry powder, or more to taste
½ (8 ounce) container plain yogurt


  • Melt margarine in a large saucepan over medium heat until sizzling, about 1 minute. Add chicken and cook until no longer pink inside and juices run clear, 3 to 5 minutes.
  • Add onion and garlic to the saucepan and cook until soft, about 5 minutes. Combine water and bouillon cube in a bowl and stir to dissolve. Pour into saucepan. Add coconut cream and curry powder and stir to combine. Bring to a boil, about 5 minutes. Reduce heat to a simmer, cover saucepan, and cook about 30 minutes.
  • Remove from heat and stir yogurt into the saucepan. Mix well before serving.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 10.2 g, Cholesterol 68.3 mg, Fat 29.1 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 7.6 g, Sodium 939.4 mg, Sugar 5.8 g


Chicken Korma image

This is a wonderful chicken recipe I got from my mother. It is Indian-based, you can add more spices if you like.

Provided by najwa

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon oil
4 cinnamon sticks
4 -8 cardamom pods
6 -10 cloves
1 onion, sliced thinly
2 garlic cloves, crushed
2 chicken breast halves, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon crushed dried hot pepper
1/2 cup tomato sauce
1/2 cup water
1/2 cup buttermilk
1/2 teaspoon ground cumin
1 tablespoon fresh coriander, chopped (or 1/2 tsp dried)


  • Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
  • When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
  • Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
  • Mix well so the spices cover the chicken.
  • Add tomato sauce and water, cover and cook for 10 minutes.
  • Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
  • Serve with rice or naan bread.


Chicken Korma image

This is a rich, coconutty, velvety korma which really tastes like the real thing. It won't have the artificial 'neon' yellow that Indian takeaways do, but it'll taste all the better for it.

Provided by rhogarth

Categories     Asian

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 18

13 1/2 ounces coconut milk
150 ml double cream
2 chicken breasts
salt and pepper
1 pinch sugar
3 onions
2 garlic cloves
gingerroot, half a thumb
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 cardamom pods
1 clove
1 teaspoon turmeric
1 teaspoon garam masala (optional)
chili powder
sunflower oil or ghee
1 lime, juice of


  • Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
  • Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
  • Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
  • Serve with fresh coriander and rice.

Nutrition Facts : Calories 992.6, Fat 78.2, SaturatedFat 53, Cholesterol 197.6, Sodium 230.7, Carbohydrate 40.7, Fiber 8.1, Sugar 19.9, Protein 39.6


Indian Takeaway Chicken Korma image

This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!

Provided by LittleCooki

Time 1h30m

Yield Serves 4

Number Of Ingredients 0


  • Roughly chop the onions and place in a large saucepan with the garlic and ginger.
  • Cover with water (approx 800ml), bring to the boil and cover.
  • Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
  • Stir in the salt, spices, tomato puree and oil.
  • Simmer for a further 10 minutes.
  • Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
  • Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
  • Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.
  • Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
  • Next, add the coconut powder, almond powder, sugar and stir for a further minute.
  • Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
  • Once the curry has thickened, turn off the heat, serve and enjoy!


The BEST Authentic Chicken Korma image

This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!

Provided by Izzah Cheema

Categories     Main Course

Time 1h

Number Of Ingredients 28

1/3 cup neutral oil
2 tbsp ghee (or sub more oil)
2 large onions (sliced* )
2 lbs bone-in, cut up, skinless chicken (or sub chicken thighs) (cleaned and excess skin removed)
2 bay leaves
1 tsp cumin seeds
1/8 tsp whole black peppercorns
3 green cardamom pods
5 whole cloves
1 1-inch cinnamon stick
8-10 cloves garlic (crushed)
1 inch piece ginger (crushed)
2 small tomatoes* (optional) (quartered )
3/4 cup plain, whole-milk yogurt
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder or to taste
1/2 tsp turmeric powder
1/2 tsp paprika powder or Kashmiri red chili powder (optional - for color)
2 1/8 tsp salt (or to taste depending on amount of chicken)
2-3 green chili peppers (chopped)
1-2 black cardamom pods (optional)
1 piece whole mace (or sub pinch ground mace or cinnamon)
½ tsp garam masala
pinch nutmeg powder
1/2 tsp diluted kewra essence (or sub rose water)
1/4 cup cilantro leaves (chopped, optional - for garnish)
10-12 blanched almonds (for garnish)


  • Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
  • In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
  • Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
  • Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
  • Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

Nutrition Facts : Carbohydrate 10 g, Protein 16 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 941 mg, Fiber 2 g, Sugar 4 g, Calories 370 kcal, ServingSize 1 serving


Badami Murgh Korma (Indian Chicken Korma) image

Learn how to make chicken korma with this simple recipe that's great topped with chapatis, parathas flatbreads, or naan.

Provided by Petrina Verma Sarkar

Categories     Entree     Dinner

Time 1h40m

Yield 6

Number Of Ingredients 19

2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1 cup unsweetened yogurt
1/2 teaspoon turmeric powder
Salt, to taste
3 to 4 tablespoons vegetable oil
3 large onions, finely chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
1 (2-inch) cinnamon stick
6 whole cloves
10 peppercorns
2 pieces of​ mace
5 green​ cardamom pods , split
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon nutmeg powder
4 tablespoons finely ground​ almond meal
2 tablespoons fresh green coriander, finely chopped


  • Gather the ingredients.
  • Put the chicken, yogurt, salt, and turmeric powder into a large mixing bowl. Stir to mix well and coat all the chicken completely. Keep aside to marinate for an hour.
  • When the chicken has marinated, heat the vegetable oil in a deep, heavy-bottomed pan over medium heat. When hot, add the onions and fry till pale golden.
  • Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.
  • Add all the whole spices (cinnamon, cloves, peppercorns, mace, and cardamom pods) and fry for 1 minute, or until spices are slightly darker in color.
  • Now, add all the powdered spices (coriander, cumin , red chili powder and nutmeg) and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If necessary, sprinkle in a little water to prevent the masala from burning.
  • Next, add the marinated chicken along with the remainder of the marinade, as well as the almond meal, and stir well. The gravy for this dish should be thick.
  • Cover and cook until the chicken is tender-about 25 minutes. If the dish is getting dry or the chicken or masala is sticking to the bottom of the pan, add 1/2 cup of warm water and stir gently and thoroughly. Once the chicken is cooked, if there is too much gravy, reduce it by removing the lid and continuing to cook.
  • When done, remove the pan from heat and transfer korma to a serving dish.
  • Garnish with chopped fresh coriander. Serve hot with rice or Indian bread.

Nutrition Facts : Calories 437 kcal, Carbohydrate 15 g, Cholesterol 187 mg, Fiber 3 g, Protein 41 g, SaturatedFat 5 g, Sodium 461 mg, Sugar 6 g, Fat 25 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g


Chicken Korma image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon julienned ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 pound chicken, cooked
1 cup water
1 1/2 teaspoons garam masala, or to taste
1/4 pint heavy cream
2 teaspoons finely chopped coriander


  • Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
  • Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.


Chicken korma recipe image

This delicious chicken korma recipe is infused with ginger, cumin, cinnamon, and cloves. A portion of this chicken korma is just 240 calories per serving

Provided by Jessica Dady

Categories     Dinner

Time 45m

Yield Serves: 4

Number Of Ingredients 15

5cm (2in) piece root ginger, peeled
4 plump cloves garlic, peeled
1tbsp each ground coriander and cumin
1tbsp light olive oil
2 fresh bay leaves
1 cinnamon stick
6 cardamom pods, bruised
Pinch of ground cloves
½tsp cumin seeds
1 large onion, finely chopped
4 skinless boneless chicken breasts, cubed
400g can chopped tomatoes with chilli in tomato juice
100ml (4fl oz) low-fat coconut milk
Freshly chopped coriander, to garnish
Basmati rice, to serve


  • Whizz the ginger, garlic, coriander and cumin with a little water in a blender to make a paste.
  • Put the olive oil, bay leaves and spices in a non-stick pan. Cook, stirring, for a few minutes. Add the onion and spicy paste and cook for 5 mins. Stir in the chicken and cook until sealed, add a little water if it gets too dry.
  • Add tomatoes, plus 150ml (¼ pt) water if the mixture seems too thick. Simmer until the chicken is cooked, about 15 mins. Add the coconut milk and cook for another 5 mins. Remove cinnamon and bay leaves, scatter with coriander and serve with rice.

Nutrition Facts : @context https, Calories 240 Kcal, Fat 11 g, SaturatedFat 2 g

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Associated national cuisine
Place of origin Indian subcontinent
Main ingredients meat, yogurt, cream

chicken-korma-recipe-chicken-korma-tesco-real-food image
Method. Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick …
Category Dinner
Cuisine Indian
Total Time 35 mins

speed until completely smooth. Add the mixture to the bowl with the chicken along with the yogurt and mix well. Cover and refrigerate for 1-2 hours. Add the canola oil and butter …
5/5 (38)
Total Time 45 mins
Category Main Course
Calories 682 per serving
  • Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high

How to Make Korma Sauce. Assemble the ingredients to make the chicken korma sauce recipe. You will need these chicken korma ingredients: 3 tablespoons extra virgin olive …
Category Main Dish
Calories 784 per serving
  • Drizzle the chicken with 2 teaspoons of olive oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. Instead of a bowl, use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
  • Cook the chicken for 5-6 minutes per side, until cooked to an internal temperature of at least 165 degrees F. Remove to a cutting board and cover with foil, allowing it to rest while you make the sauce.
  • Meanwhile, make the korma sauce. Heat 1 tablespoon olive oil in a large skillet or wok set over medium heat. When hot, add onions and 1/4 cup water. Sauté until onions are golden brown, 12-15 minutes. Stir in the ground almonds and garlic and cook for 1 minute. Transfer mixture to the bowl of a blender. Add yogurt and remaining water; puree until smooth.

Instructions. 1 To make the spice paste, heat a large non-stick frying pan over a medium heat, then toast the coriander seeds, cumin seeds and garam masala for 1–2 min …
Total Time 35 mins
Category Curries, Asian-Style
Calories 419 per serving
  • 1 To make the spice paste, heat a large non-stick frying pan over a medium heat, then toast the coriander seeds, cumin seeds and garam masala for 1–2 min until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients along with 4 tablespoons water, then whiz or pound until well combined.
  • 2 Heat the oil in the frying pan used for the spice mix over a high heat, then, when hot, add the chicken and onions and cook for 5 min. Add the turmeric along with the spice paste and cook, stirring, for a further 3–4 min until fragrant.
  • 3 Turn down the heat to medium, then add the sugar and yoghurt. Stir well, then simmer gently for 5–10 min. Meanwhile, toast the desiccated coconut in a dry non-stick frying pan for a few min until golden.
  • 4 Stir the chopped fresh coriander through the curry and serve sprinkled with the toasted coconut, extra coriander leaves and lime wedges to squeeze over.

Cook for 2 minutes, stirring, until the chicken is coated. Add the 120ml (½ cup) yogurt, 120ml (½ cup) coconut cream, 2 tbsp ground almonds and 1 tbsp sugar. Stir …
4.7/5 (6)
Calories 485 per serving
Category Dinner
  • Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
  • Add the 2 cloves of minced garlic, 2 tsp of minced ginger, 1 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/4 tsp salt, 1/4 tsp white pepper and 2 tbsp tomato puree.

Add chicken to the pot and cover. Cook on slow flame for few minutes so chicken release water. Then cook chicken on medium heat as usual for 20 minutes or until tender. …
4.8/5 (12)
Total Time 40 mins
Category Main Course
Calories 490 per serving
  • In thick bottomed pot, fry onion paste in ½ cup oil for 5 minutes on medium heat till water dries up.
  • Now, add remaining ¼ cup oil, ginger and garlic paste and spices to the onions. Fry for another 5-7 minutes with constant stirring. Till oil separates and mixture is golden brown.
  • Add chicken to the pot and cover. Cook on slow flame for few minutes so chicken release water. Then cook chicken on medium heat as usual for 20 minutes or until tender. Add ½ cup water if required.

A creamy, spiced Chicken Korma, consisting of chicken braised with yoghurt and spices to give a thick gravy full of flavors. This is my first entry to the Muslim Food Bloggers Challenge. This is the fourth event my dear friend Rafeeda is conducting. I missed all the previous challenges and I feel prettyRead more
Estimated Reading Time 3 mins

Instructions. Prepare the korma paste: I use a blender (Nutribullet for this step, but any blender or food processor would work). Place onion, garlic, spices, almond butter and water into a blender, blitz until it becomes a paste. Prepare the chicken and or chickpeas: Cube the chicken (if using) so it is in 1-2cm pieces and drain the chickpeas ...
4.7/5 (20)
Category Main Course
Cuisine Indian
Calories 460 per serving

Method. Put the chicken thighs in a bowl with the turmeric, lime or lemon juice, oil and salt. Toss together well and set aside for 10 minutes. To make the sauce, heat the oil or ghee in a ...
Servings 2
Category Main Course

Transfer the mixture to a metal or glass mixing bowl or to a large zip-top bag (PHOTOS 1-2). Add the chicken pieces and combine until chicken is well coated with the marinade. Tightly cover the bowl or seal the bag and refrigerate for 2 hours or overnight. Heat the oil in a large skillet over medium heat.
5/5 (3)
Total Time 2 hrs 40 mins
Category Main Course
Calories 325 per serving

Ingredients. Ingredients. Korma Sauce (Water, Cream [Milk, Cream, Sodium Citrate, Sodium Phosphate, Carrageenan], Coconut Cream [Coconut Milk, Guar Gum, Xanthan Gum, Carrageenan], Onions, Tomato Paste, Sugar, Coconut [Sulphites], Wheat Flour, Canola Oil, Salt, Herbs And Spices, Ginger, Garlic, Concentrated Lemon Juice, Modified Corn Starch), …
Brand M&M Food Market

Method. Cut the chicken into 2½ cm blocks. Add the Greek yoghurt, garlic, ginger and chilli, mix well and allow to marinate in the fridge for a …
5/5 (1)
Category Main
Cuisine Global
Total Time 45 mins

Mughals were very keen on eating rich food and always included dry fruits and nuts in their diet. To make chicken korma, marinate chicken in a mixture of oil, garam masala, salt, curry powder, and some yogurt for 2 hours. Then, cook the chicken from both sides. After that, make a paste of almonds, onions, and garlic in a blender.
Ratings 1
Calories 230 per serving
Category Main Course

Chicken Korma is a delicious Indian chicken recipe which has roots to Mughlai cuisine. The flavour of a korma is based on a mixture of spices combined with yogurt & cooked in very low temperature. The flavour of a korma is based on a mixture of spices combined with yogurt & cooked in very low temperature.
Estimated Reading Time 2 mins

In the United Kingdom, a korma as served in curry houses is a mildly spiced dish with a thick sauce that often features almonds, cashews or other nuts, and coconut or coconut milk. In the 21st-century, chicken korma has several times been cited as the most popular curry in the UK, replacing chicken tikka masala in surveys of public eating habits.
Estimated Reading Time 7 mins

Heat the oil in a saucepan over a medium heat. 4. Add the onion, garlic and spices, cook until the vegetables are cooked. 5. Then add the coconut milk, double cream, ground almonds and the sugar. 6. Simmer for 5 minutes. 7. Take …
Cuisine Indian
Category Main-Course
Servings 6

chicken korma. a classic mughal dish, korma is a creamy, aromatic curry of tender chicken pieces simmered in a richly spiced sauce of ground cashew nuts and coconut or yogurt.

Transfer to food processor. In same skillet, heat half of the oil over medium heat; cook onions, stirring occasionally, until golden brown, 12 to 15 minutes. Add to food processor; puree until smooth. Combine hot peppers, garlic, ginger, coriander, garam masala, cayenne pepper, nutmeg and salt. Add chicken; toss to coat.

5 Best Side Dishes to Serve with chicken korma. Tandoori Naan. Cucumber Raita. Vegetable pakoras. Rice pilaf. Saag paneer. The Bottom Line. If you’re ever looking for a new and interesting dish to try, chicken korma is definitely worth considering. If you need some help deciding what to serve with your chicken korma, then this blog post is ...

Add chicken; stir-fry for 5 minutes. Step 2. Stir in cauliflower. Cover and cook for 10 minutes over low heat. Step 3. Stir in VH® Korma Sauce and spinach. Cook, stirring, until spinach is wilted, about 3 minutes. Step 4. Serve over rice or buttered noodles.

Here are 7 great non-vegetarian korma recipes for you: 1) Chicken Korma. This Mughal era classic is simple, quick, and fuss-free. Here, chicken is cooked with cardamom, cloves, garlic, coriander, chilli ... 2) Mutton Korma. 3) Murgh Shahi Korma. 4) Chicken Korma with Coconut Milk. 5) Bhopali Gosht ...

INGREDIENTS: Long Grain Rice (28%), Onions, Tomatoes, Single Cream ( Milk ), Diced Cooked Chicken Breast (11%), Rapeseed Oil, Tomato Puree, Yogurt ( Milk ), Korma Curry Paste (Sunflower Oil, Tomato Puree, Ginger Puree, Lemon Juice ( Sulphite ), Salt, Cumin, Coriander, Turmeric, Cinnamon, Chilli), Sugar, Cornflour, Garlic.

Chicken korma is a creamy, mild Indian dish, especially in the South. The word “korma” means “braised” in Hindi. As the name implies, this dish calls for chicken that will be braised in a creamy sauce until tender and juicy. Chicken is usually seared before braising to achieve a golden crisp.

Chicken Korma Spice enriched Chicken korma is a tasty chicken dish, chicken lovers are fond of. The wonderful part of this little India’s dish is we can improvise the dish according to your personal preference or instance you can add extra chilli for adding more tweak in its savour.

Despite this though, butter chicken has managed to become a hugely popular Indian dish. Whilst korma is made via frying and braising, most of the technique for making a delicious butter chicken actually involves boiling the core ingredients of butter and tomato. Additionally, the sauce and chicken are typically cooked separately before being mixed.

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