Indian Chicken Korma Curry Food

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.

INDIAN CHICKEN KORMA CURRY

Steps:

• Korma Curry Sauce - In a heavy bottom deep pan, heat canola oil. Add sliced onion and saute until light brown in color. (8-10 minutes)
• While onion saute, in mortar pestle add all dried whole spices (black pepper corns, cloves, fennel seeds, and mace blade) and crush to make coarse powder. Set aside.
• Once onions are light brown, add ginger and garlic paste (or grated) and cook stirring often for 1 minutes.
• Now add all Korma Curry Spices, tomato paste, and salt and then cook stirring often for 1 minute.
• Chicken Korma - Add chicken pieces, and cook with spices for 5 minutes.
• Then add yogurt, a tablespoon at a time and keep stirring after each addition. Once yogurt is all mixed in chicken and has started bubbling, add 2 tablespoon heavy cream and stir well.
• Now add, 1 cup water and mix well. Bring the mix to boil, then reduce heat to medium and cook covered for 8-10 minutes or until the chicken is fully cooked and tender.
• Mix in remaining one tablespoon cream. Taste and adjust salt. Garnish with cilantro. Serve hot with side of rice or Indian Naan bread. Enjoy!

INDIAN TAKEAWAY CHICKEN KORMA CURRY

Steps:

• For the curry base: 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 3 teaspoons of 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 4 tablespoons of 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!

HYDERABADI MURG KORMA ( INDIAN CHICKEN CURRY)

Steps:

• Clean the Chicken,Remove Skin and Cut into bite size Pieces.
• · Whisk Curd and Keep Aside.
• · Peel, Wash, Cut Potatoes into Quarters and Immerse in Water.
• · Make a marinade of Ginger Paste, Garlic Paste, Onions, Red Chillies, Turmeric Powder, Coconut, Cashewnut Paste, Seasame Seeds, Nutmeg and Salt with yougurt and leave the Chicken in this Marinade for 30 Minutes.
• · Heat Ghee in a Kadhai and then to it add Whole Garam Masala and sauté over Medium Heat until it begins to Crackle.
• · Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes.
• · Add 1 2/3 Tcup of Water and boil for 5 Minutes.
• · Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked.
• · Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix.
• · Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice.