Easy Microwave Chicken Korma Food

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.

EASY MICROWAVE CHICKEN KORMA

Steps:

• In a microwave-proof bowl, mix together oil, ginger-garlic paste, chilli powder and yoghurt. Microwave on HIGH power level for 5 minutes.
• Add chicken and 2 tbsps. water.
• Cover and cook for 3 minutes on HIGH power level.
• Add cashew paste, garam masala powder and salt.
• Cook for 12 minutes on MEDIUM HIGH power level.
• Drizzle cream, sprinkle garam masala powder and garnish with fried onions.
• Serve immediately and enjoy!

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.

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.

SAFFRON CHICKEN KORMA

Steps:

• Clean and prepare chicken by removing excess fat.
• Blend ginger and garlic pastes, nuts, and water until smooth.
• Heat ghee.
• Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
• Fry untill they darken and sputter.
• Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
• Now add chicken, mixing to ensure it is coated properly with spices.
• Reduce heat, add salt, and allow to cook for 20-25 minutes.
• Beat the yoghurt and add in small amounts while cooking on medium heat.
• When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
• Allow to simmer for a further 5-8 minutes.
• Goes well with basmati rice.

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.

EASY CHICKEN KORMA

Steps:

• Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.
• Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

FOOD NETWORK 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.

THERMOMIX CHICKEN KORMA

Steps:

• Grind nuts 8 sec/speed 9. Leave in bowl.
• Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
• Add oil, cook 3 minutes/100 degrees/speed 3.
• Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
• Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9.
• Cook 6 minutes/100 degees/speed 2.
• In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
• Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
• Add the cooked spices to the TM bowl. Add the chicken meat and push it down into the sauce. Cook 15 minutes/100 degrees/reverse speed soft for breast meat, or 20 minutes/100 degrees/reverse speed soft for thigh meat.
• Stir in garam masala if using.

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:

• In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste.
• Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper.
• Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat.
• Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes.
• Stir in the cream and cook for 5 minutes.
• garnish with the toasted almonds and coriander leaves.
• Serve with plain boiled rice.