CHICKEN KORMA
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
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.
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
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 KURMA
Kurma is a creamy, mild curry from North India. This is the Kerala Muslim version of the northern classic, taught to me by a Mappila woman named Haseena Sadick. Her version has rich, layered flavors, and it's thickened with a coconut and cashew paste.
Provided by Food Network
Categories main-dish
Yield Serves 6
Number Of Ingredients 25
Steps:
- In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside.
- In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, Garam Masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
- Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
- Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate.
- Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt.
- Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.
- Grind the fennel seeds in the coffee grinder to form a fine powder.
- Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.
CHICKEN KORMA
Patak's® Korma Cooking Sauce takes the fuss out of preparing a perfect Korma dish every time. Korma is a classic creamy Indian dish; the word "Korma" literally means "to braise". Just brown the meat, add the sauce and simmer. Simmering the meat in the sauce blends the flavors and brings out the taste of the dish.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Dice chicken into 3/4-inch pieces. Set aside.
- Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
- Stir in the cooking sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
- Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.
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
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
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 WITH CHICKPEAS
This dish was made for dinner tonight and i had to share it straight away it tates amazing! All the different flavours just go together so well, and most of the items should be in the pantry already!!
Provided by Aleigha Nicole
Categories Curries
Time 50m
Yield 6 Plates, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
- Take out of pan. Repeat with remaining chicken.
- Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
- Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
- Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
- Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
Nutrition Facts : Calories 256.1, Fat 6.7, SaturatedFat 0.7, Cholesterol 2.4, Sodium 466.2, Carbohydrate 43.9, Fiber 7.9, Sugar 9.6, Protein 8.4
FOOD NETWORK CHICKEN KORMA
Recipe I found on Food Network. Turned out great, so thought I'd share it here for filing purposes if nothing else.
Provided by WhatTheHellIsADD
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484.6, Fat 41.9, SaturatedFat 13.5, Cholesterol 125.8, Sodium 676.4, Carbohydrate 4.7, Fiber 0.7, Sugar 1.2, Protein 22.3
AMU'S CHICKEN KORMA
This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich - and, of course, cut on a diagonal.
Provided by Sohla El-Waylly
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
- In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
- In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don't clump together.
- Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
- Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
- Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.
More about "food network chicken korma"
BEST CHICKEN KORMA RECIPES | QUICK AND EASY | FOOD …
From foodnetwork.ca
3.3/5 (18)Servings 4Cuisine IndianTotal Time 25 mins
CHICKEN KORMA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN KORMA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TANGY GROUND CHICKEN PITA SANDWICHES - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
EASY CHICKEN KORMA RECIPE | DIETHOOD
From diethood.com
CHICKEN KORMA RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHICKEN KORMA RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
CHICKEN KORMA - JO COOKS
From jocooks.com
INDIAN CHICKEN KORMA - MISSION FOOD ADVENTURE
From mission-food.com
CHICKEN KORMA RECIPE (30 MINUTE MEAL!) - WHOLESOME YUM
From wholesomeyum.com
CREAMY CHICKEN KORMA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN KORMA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
EASY CHICKEN KORMA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN KORMA | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love