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.

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.

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.

CAULIFLOWER KORMA CURRY

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Combine all the ingredients for the roasted cauliflower and mix well.
• Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender.
• In the meantime, soak the cashews in boiling water for 10 minutes.
• Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.
• Drain the cashews then transfer to a blender with the onion mixture, stock and cream.
• Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.
• Add the roasted cauliflower and allow to simmer gently for 10 minutes.
• Adjust the seasoning and serve with rice, naan and toasted cashews.

KORMA

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Cut the chicken, lamb or beef into bite-size chunks.
• Peel (or trim) and roughly chop the alliums.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
• Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
• Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
• Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
• Bring to the boil, then reduce the heat and simmer for 35 minutes.
• Check that the meat is cooked through and tender - if not, add a splash more water and continue cooking until soft.
• Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 8.
• Stir in the yoghurt until just warmed through.
• Season to taste with lemon juice, salt and black pepper.

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.

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.

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.