Chicken Korma Food

CHICKEN KORMA

Steps:

• 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.

CHICKEN KORMA

Steps:

• 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.

KORMA

Steps:

• 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.

CHICKEN KORMA

Steps:

• 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.

DESI CHICKEN KORMA PAKISTANI FOOD RECIPE

Steps:

• 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.

CREAMY CHICKEN KORMA

Steps:

• 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.

CHICKEN KORMA RECIPE

Steps:

• 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.

SIMPLE INDIAN CHICKEN KORMA

Steps:

• 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.

CHICKEN KORMA

Steps:

• 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

Steps:

• 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.

INDIAN TAKEAWAY CHICKEN KORMA

Steps:

• 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

Steps:

• 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.

BADAMI MURGH KORMA (INDIAN CHICKEN KORMA)

Steps:

• 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.

CHICKEN KORMA

Steps:

• 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

Steps:

• 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.