KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)
The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!
Provided by Chetna Makan
Time 30m
Yield Serves 4
Number Of Ingredients 16
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.
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
CREAMY CHICKEN CURRY
This is a really great recipe for people that do not like or can not eat coconut or coconut milk. It is smooth and creamy, with a nice curry flavor.
Provided by Lab Chef
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chicken:.
- Cut chicken into 1 inch (bite size pieces).
- Season the chicken pieces with salt and pepper and curry powder.
- Add the oil to a preheated pan on med-high, then add the chicken pieces and cook until done,.
- Remove from heat and set aside to make the sauce.
- Sauce:.
- In a sauce pan, add the oil and chopped onions. Cook on medium heat until tranlucent.
- In a medium mixing bowl, add the stock, corn starch, curry powder, salt and pepper. Whisk will to combine. (This would be the time to add any other additional spices you like in curry, if you just like curry powder, do not add any other spices).
- Add mixture to onions and heat over med-med/low heat until thick. Stirring often.
- In another mixing bowl, add the yogurt and whisk smooth.
- Temper the yogurt with the starch mixture and add back to the pan. (add a small amount of the hot liquid to the yogurt and mix well, continue until about half of the hot liquid is mixed into the yogurt. Then add that mixture to the hot and mix will). Turn heat to low and cook until sauce is hot.
- Look online for "how to temper an egg," if you are not familliar with this procedure.
- Service:.
- Once the sauce is hot add chicken to the sauce and let cook 1-2 minutes. Then top the sauce over rice and enjoy.
Nutrition Facts : Calories 627.5, Fat 27.6, SaturatedFat 6.2, Cholesterol 110.8, Sodium 197, Carbohydrate 51, Fiber 2.5, Sugar 2.2, Protein 41.2
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!
MURGH KORMA (CREAMY CHICKEN CURRY)
"Chicken korma is a beloved Indian recipe that came from the Moghuls (the Muslim rulers of much of India from the 16th to 19th centuries). The meat is lightly browned, then simmered in yogurt and puréed almonds and cashew nuts, which give the dish its creaminess, but what makes it really special are the fragrant spices: I use whole spices and grind them together so their flavors become one in the sauce." -Hemant Mathur, chef and co-owner of Tulsi in New York City
Provided by rpgaymer
Categories Curries
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Toss chicken, minced ginger, minced garlic, lemon juice, and salt in a bowl; marinate & chill for 1 hour.
- Puree almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
- Heat 1/2 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes. Add sliced ginger, sliced garlic, and onions; cook until deeply caramelized, about 45 minutes. Purée mixture with 1/3 cup water; set onion paste aside.
- Add remaining 1/4 cup oil to pot over high heat. Add onion paste and serrano peppers; cook until oil separates, about 6 minutes. Add turmeric and paprika; cook for 1 minute.
- Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add nut paste and yogurt (temper the yogurt with a bit of the hot sauce before adding so it does not curdle); cook until emulsified, about 3 minutes.
- Serve with rice.
Nutrition Facts : Calories 555.2, Fat 39.4, SaturatedFat 4.7, Cholesterol 102.2, Sodium 592, Carbohydrate 14.4, Fiber 3.3, Sugar 5.1, Protein 37.3
CREAMY CHICKEN & MANGO CURRY
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
- Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
- Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
- Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
- Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
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