Korma Sauce Food

KORMA SAUCE

Steps:

• Soak almonds, cashews and cardamoms in water for at least 15 minutes.
• Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
• Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
• Add saffron, curry, and yogurt mixture, and cook for 7 minutes.

KORMA SAUCE

Steps:

• Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
• Stir in onion and cook for about 10 minutes until golden and soft.
• Add ginger and garlic and cook for about 2 minutes.
• Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
• Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
• Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
• Return to the pan and add the coconut milk. Simmer for 10 minutes.
• The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.

CHICKEN KORMA

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 simmer 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.

EASY CHICKEN KORMA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
• Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
• Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

CHICKEN KORMA

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)

Steps:

• Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
• Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
• Transfer the mixture to a blender and blitz until smooth, then return to the pan.
• Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
• Add the cream and cilantro, then serve.

KORMA

Steps:

• On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.