CREAMY CHICKEN KORMA
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
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.
Nutrition Facts : Calories 636kcal, Carbohydrate 9g, Fat 45g, Fiber 2g, Protein 47g, SaturatedFat 15g, Sugar 6g
CHICKEN KORMA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
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
CHICKEN KORMA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
- Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
- Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.
CREAMY KORMA CHICKEN TAGLIATELLE
Make and share this Creamy Korma Chicken Tagliatelle recipe from Food.com.
Provided by Mandy
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed until tender.
- Stir-fry chicken in hot oil for 2-3 mins, add vegetables and cook for a further 2 minutes.
- Pour in the coconut milk and simmer sauce, cook gently for 5 minutes.
- Serve sauce spooned over pasta and garnish with lemon slices & coriander leaves.
Nutrition Facts : Calories 461.6, Fat 19, SaturatedFat 11.2, Cholesterol 95.2, Sodium 111.4, Carbohydrate 47.8, Fiber 3.4, Sugar 3.5, Protein 26.3
EASY CHICKEN KORMA
This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
Provided by SPQ DEB
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
- Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
- Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 16.7 g, Cholesterol 92.7 mg, Fat 25.9 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 8 g, Sodium 1412.1 mg, Sugar 5.1 g
CHICKEN KORMA II
In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.
Provided by Trina
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
- Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 13.5 g, Cholesterol 95.4 mg, Fat 27.5 g, Fiber 2 g, Protein 25.4 g, SaturatedFat 9.9 g, Sodium 527.9 mg, Sugar 5.2 g
ONE-POT CHICKEN KORMA RECIPE BY TASTY
Here's what you need: onions, garlic cloves, chicken breasts, tomatoes, korma paste, basmati rice, chicken stock cube, water, raisin, pine nuts, spinach, yogurt, coriander
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fry sliced onions and garlic in oil until softened.
- Add sliced chicken breasts and fry until no longer pink.
- Add tomatoes, fry for a couple minutes.
- Add korma pasta, stir in and cook for 30 seconds.
- Add the rice and cook for 30 more seconds.
- Add stock cube, raisins and 500ml (2 ¼ cups) water.
- Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
- Uncover, stir in pine nuts and spinach until wilted.
- Serve with yogurt and coriander.
- Enjoy!
Nutrition Facts : Calories 679 calories, Carbohydrate 75 grams, Fat 28 grams, Fiber 5 grams, Protein 36 grams, Sugar 19 grams
CREAMY CHICKEN TAGLIATELLE
Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.I had this in a restaurant and this is my attempt to recreate it. It works for me.
Provided by aardigman
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
- Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
- Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
- Season with salt and pepper.
- When serving, add parmesan to taste.
CHICKEN KORMA
Adapted from Madhur Jaffrey's recipe. I add a touch of honey and swap sour cream for yogurt because I always have it on hand. I also reduced the cayenne. This is so excellent over quality basmati rice with simple peas and naan.
Provided by lolablitz
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add ginger garlic paste, almonds and 1/4 cup of water to a food processor. Blend until you have a smooth paste.
- Add sour cream to a medium bowl and whisk until smooth.
- Add the garam masala, corriander powder, and cayenne. Stir well to mix.
- Lightly salt and pepper the chicken tenders and let sit while you prep the other ingredients.
- Heat Olive oil in a large saute pan.
- Add sliced onions and fry for 10-12 mins till soft and pinkish brown. Remove the onions with a slotted spoon and drain on a paper towel.
- Now add the chicken pieces and brown them lightly on both sides, removing to a bowl when done.
- Now to the oil add the cardamom, cinnamon and bay leaves. Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
- Lower the heat and add the sour cream mixture.
- Stir to mix and bring to simmer on low heat.
- Add 2 tsp honey and adjust for salt.
- Now put in the chicken. Stir to mix and bring to simmer.
- Add a little warm water if you need more gravy (I add about 1/4 cup). Cover and cook for 25 mins at low heat until chicken is tender and cooked through.
- Adjust for salt and seasonings.
- Sprinkle with chopped cilantro and serve over rice.
LIGHTER CHICKEN KORMA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, salt, pepper, onion, garlic, ginger, chili powder, garam masala, turmeric, coriander powder, water, passata sauce, single cream, low fat natural yogurt
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over a medium heat.
- Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
- Take the chicken out and set aside.
- Fry the onions with the garlic and ginger for about 5 minutes.
- Stir in all the spices and fry for another 2 minutes.
- Stir in the water and passata sauce. Bring to a boil.
- Place a lid on top of the pan and simmer for 10 minutes.
- Stir in the cream and the yogurt.
- Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
- Serve with rice, salad, and naan bread.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 53 grams, Sugar 4 grams
CREAMY CHICKEN KORMA
Serve up our take on Creamy Chicken Korma tonight in just 30 minutes! Don't forget to enjoy this chicken korma recipe with hot and fluffy basmati rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine first 10 ingredients; set aside. Heat oil in skillet on medium-high heat. Add onions; cook and stir 5 min. or just until crisp-tender. Add chicken mixture; cook 2 min. or until chicken is lightly browned, stirring occasionally.
- Add cream cheese spread, tomatoes and water; cook on medium heat 8 min. or until cream cheese is completely melted and chicken is done, stirring frequently.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 2 g, Protein 27 g
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