Indian Takeaway Chicken Korma Curry Food
HOW TO MAKE CHICKEN KORMA
Provided by Dan Toombs
Time 20m
Number Of Ingredients 14
Steps:
- Melt the ghee in a frying pan over medium heat.
- when bubbling hot, stir in the cinnamon and smashed cardamom pods
- Fry for about 30 seconds to infuse the flavour of the spices into the oil and then ad the garlic and ginger paste. Fry this for about 30 seconds to cook off the rawness.
- Add the ground almonds, sugar and coconut flour. This will look quite dry after about 10 seconds in the pan. This is your queue to add base sauce.
- Stir in about a ladle of base curry sauce. This is added as required. If the curry is looking dry, add a little more sauce. If too saucy, cook it down.
- Add the chicken to the sauce and stir well so that it heats through.
- Bring to a simmer and add the block coconut and continue simmering until it melts into the sauce.
- Add the cream and rosewater if using. Taste the korma. You can and should adjust the flavour to your liking adding more sugar if necessary.
- Seasons with salt to taste. If you like, you can garnish with a little garam masala and a swirl of cream.
INDIAN CHICKEN KORMA CURRY
Chicken Korma, an aromatic authentic mild Indian Chicken curry cooked with spices, yogurt and a hint of cream. Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in comfort of your home. Gluten Free. Nuts Free.I'm sure you agree, Chicken Korma is everyone's favorite chicken curry in Indian restaurants. Specially because even though it has beautiful flavor of spices, it's not overwhelming hot curry..... in simple words, it is completely suitable for mild and delicious weekday chicken dinner.Oh! - Did I tell you? It only needs 25 minutes of cooking time! Just like you, I'm generally busy during the weekdays and often want to cook something quick, easy, and flavorful for dinner. Clearly, quick and easy for me and flavorful for Vishal ;-) Or.... no matter how good cook I'm.... he will insist to eat out the next day. ;) Korma SauceIf you don't know already, than I must tell you that all Indian Curries, specially the ones served in restaurants are prepared based on pre-made sauces. If you are new to Indian cooking but like Indian food, I'm sure you will be no stranger to buying curry sauce from store and using it in homemade curries. Of course, other than eating in Indian Restaurants. ;)Chicken Korma Curry also uses a curry sauce base which I have prepared from scratch. Now, the best part? You can even make this sauce a day or even week in advance! Making Korma Sauce over the weekend and using it for weekday dinner works best for me! Exciting, isn't it? Honestly, if you have sauce ready, this Chicken Korma Dinner will fly from kitchen to dinner table!! First time when I served Chicken Korma to few of my guests.... All they wanted to know is: What brand of Korma Sauce do you use? I was like, "What is Korma Curry Sauce?! I prepared it from scratch at home!" After finding one brand of Korma Sauce packet in store one day, I realized what do they mean by Korma Curry Sauce! So, here you have it! Authentic Chicken Korma Sauce ready to dazzle your Indian Curry Dinner, quickly and easily..... any day of the week! And flavor!! Bowl-licking good! I promise!Since I'm sharing the authentic recipe, so I have used all whole spices as added in traditional Chicken Korma. However, don't worry if you can't find all spices.... You can also replace whole spices with additional Garam Masala.Freeze Instructions:Also, cooked Chicken Korma Curry can be frozen, just after fresh cooking... for up-to one month. If you wish to freeze, just keep in mind following few important points:1) Only use fresh chicken. Don't re-freeze thawed chicken used for Chicken Korma Curry.2) Freeze in small portions to keep reheating easier. Never freeze a big portion as will need more time to thaw and can get easily ruined due to excessive heat.3) The best way to thaw Chicken Curry? If you have time, take it out of freezer and put it in refrigerator before you leave for work. Or place the frozen Chicken curry packet in warm water while rice are boiling.Whether you decide to make Chicken Korma fresh on weekdays or freeze it for an instant dinner..... I'm sure you will love your kitchen filled with spice-aroma like an Indian Restaurant.... and your pocket will love you too for saving so much money!! :)Wish you all a great day! -Savita
Provided by Savita
Categories Curry Main Course
Time 30m
Number Of Ingredients 19
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!
CHICKEN KORMA - TAKEAWAY STYLE!
I was sick of getting recipes for curries that never end up like you expect. Get a takeaway korma, and it's got lots of sauce for dipping your naan in. You can achieve this without too much hassle. This is the latest version of my korma research!
Provided by Bouncepogo
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
- Pulse and blend mixture until smooth as possible. Set aside.
- Heat olive oil in a hot large frying pan/saucepan.
- Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
- Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
- Finally add cream, and allow to heat through.
- Check seasoning, add more coconut and coriander if required.
- Serve with naan and boiled rice.
INDIAN TAKEAWAY CHICKEN KORMA CURRY
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by Catherine H.
Categories Chicken
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 18
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!
INDIAN TAKEAWAY CHICKEN KORMA
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by LittleCooki
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
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!
More about "indian takeaway chicken korma curry food"
CHICKEN KORMA - HOW TO MAKE ONE OF UK'S FAVOURITE …
2018-06-06 Spoon in the paste and fry for 3 minutes to release the aromas and flavours of the spice mixture. Place the chicken and its juices back in the sauce then add the yogurt. Simmer on a low heat for 10 minutes then add the cream …
From greedygourmet.com
From greedygourmet.com
CHICKEN KORMA - FOODWIKI - TAKEAWAY.COM
The dish. Chicken korma is a mild curry dish originating from traditional Indian cuisine. Boneless chicken pieces are braised in a rich, creamy sauce made from yoghurt and nuts (almonds and cashews are favourites), with delicate, …
From takeaway.com
From takeaway.com
KORMA CURRY SAUCE - RESTAURANT STYLE KORMA RECIPE - THE …
2020-05-01 Mix into the oil and pour in about 250ml (1 cup) of the base curry sauce; it will bubble up nicely. Break up the block coconut, if using block, and add it to the simmering sauce. It will dissolve and give your korma a nice. light …
From greatcurryrecipes.net
From greatcurryrecipes.net
INDIAN TAKEAWAY: CHICKEN KORMA CURRY - THE LITTLE COOKIE
There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality …
From thelittlecookieblog.blogspot.com
From thelittlecookieblog.blogspot.com
CHICKEN KORMA INDIAN CURRY, BEST TAKEAWAY IN TOWN! | COOK
Then we add diced or sliced onions, season and cook until soft. In go the ground spices (depending on the curry) and chopped tomatoes, which stop the dry spices sticking to the …
From cookfood.net
From cookfood.net
THE TABLE INDIAN RESTAURANT IN AUCKLAND CBD | ORDER INDIAN FOOD …
Order food online from The Table Indian Restaurant. View our menu. Food delivery and takeaway available for . Log in; Sign up; The Table Indian Restaurant. Address: 19 Anzac …
From ordermeal.co.nz
From ordermeal.co.nz
VOUJON INDIAN TAKEAWAY IS ON STRAIGHTFROM.COM
Browse through our exquisite menu and order food online from Voujon Indian Takeaway in Bramley. Fresh takeaway food delivered to your door step. StraightFrom.com. Search near …
From straightfrom.com
From straightfrom.com
INDIAN OCEAN - CHEF-READY.COM
A delicious, aromatic dish cooked with cumin, herbs & spices. £10.50. Naga. Fairly hot dish cooked with onions, peppers & naga chilli pickle. £10.50. Indian Ocean Special. Pan fried …
From chef-ready.com
From chef-ready.com
INDIAN CHICKEN KORMA FAKEAWAY - ONE STOP
Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken …
From onestop.co.uk
From onestop.co.uk
WHAT IS THE HEALTHIEST CURRY FROM AN INDIAN RESTAURANT?
2021-11-05 White rice is more processed than brown rice, but it isn’t always bad. To enhance its nutritional worth, most white rice in the United States is fortified with vitamins like folate. Its …
From fromhungertohope.com
From fromhungertohope.com
I ORDERED A KORMA FROM MY INDIAN TAKEAWAY - IT LOOKED …
2022-06-27 AN angry customer has left food fans fuming after sharing video of his very strange Indian takeaway. Hungry David Hillhouse was looking forward to his weekend treat and …
From thescottishsun.co.uk
From thescottishsun.co.uk
CHICKEN KORMA - CURRY KING INDIAN AND THAI CUISINE
2022-08-18 Curry King Indian And Thai Cuisine: Chicken korma - See 344 traveler reviews, 30 candid photos, and great deals for Kerikeri, New Zealand, at Tripadvisor.
From tripadvisor.ca
From tripadvisor.ca
CHICKEN CURRY RECIPES CURRY HOUSE STYLE CHICKEN KORMA BY THE …
2012-10-10 Mix it all up and then add the bay leaves followed by just enough water to cover the meat. Place a lid over the curry and allow it to simmer away nicely for about ten minutes. After …
From greatcurryrecipes.net
From greatcurryrecipes.net
A BEGINNER'S GUIDE TO INDIAN RESTAURANT MENUS - THE …
2021-12-04 Vindaloo is a south Indian dish with many variations. The version you’ll likely see in an Indian restaurant will include some kind of meat base cooked with red chile s, vinegar, …
From thetakeout.com
From thetakeout.com
INDIAN FAKEAWAY RECIPES | BBC GOOD FOOD
Use fat-free Greek yogurt instead of cream for a healthy chicken korma that will give your local takeaway a run for its money. Chana masala (chickpea curry) with spinach . A star rating of …
From bbcgoodfood.com
From bbcgoodfood.com
INDIAN KORMA RECIPES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, …
From stevehacks.com
From stevehacks.com
15 ONE PAN INDIAN RESTAURANT CURRY RECIPES - | THE CURRY GUY
2022-08-13 Chicken Tikka Masala from Scratch. Prep Time 10 minutes Active Time 20 minutes. One pan is all you need to make this curry house style chicken tikka masala. This mild curry …
From greatcurryrecipes.net
From greatcurryrecipes.net
KERALAN CHICKEN KORMA CURRY RECIPE - FOOD NEWS
How to make Keralan chicken curry? To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil. When hot, add the chillies and let …
From foodnewsnews.com
From foodnewsnews.com
KORMA – A MUGHLAI INDIAN CURRY - INDIAIAN RESTAURANT DENVER
2022-06-14 Try out the delicious Indian Food Dishes at one of the Best Indian Restaurant in Denver, Little India! Little India Restaurant & Bar Lakewood Belmar. 425 South Teller Street, …
From littleindiadenvercolorado.com
From littleindiadenvercolorado.com
PORK CURRY | INDIAN RECIPES | GOODTO
2022-08-22 Method. Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then …
From goodto.com
From goodto.com
THE COMPLETE GUIDE TO REHEATING CURRY | COOKED BEST
2020-07-19 Set the oven to around 135 degrees Celsius, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 to 15 minutes. You are looking for …
From cookedbest.com
From cookedbest.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