Indian Takeaway Chicken Korma Food

CHICKEN KORMA - TAKEAWAY STYLE!

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

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!

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.

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.