Padma Lakshmis Chicken Korma Food

CHICKEN KORMA

Steps:

• Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
• Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
• Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
• Serve with fresh coriander and rice.

CHICKEN KORMA

Steps:

• Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
• Cool and process until fine.
• heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
• Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
• stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
• Stir in sunflower seed powder and coriander.
• serve over rice.

CHICKEN KORMA

Steps:

• In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste.
• Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper.
• Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat.
• Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes.
• Stir in the cream and cook for 5 minutes.
• garnish with the toasted almonds and coriander leaves.
• Serve with plain boiled rice.

BANGLEDESHI STYLE CHICKEN KORMA

Steps:

• Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
• Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
• Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
• Increase the heat to medium high; the heat will create a sauce from the marinade.
• Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
• Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
• Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
• Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
• Garnish with slivered almonds, more raisins (if desired), and crispy shallots.

CHICKEN KORMA

Steps:

• Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
• When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
• Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
• Mix well so the spices cover the chicken.
• Add tomato sauce and water, cover and cook for 10 minutes.
• Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
• Serve with rice or naan bread.

FOOD NETWORK CHICKEN KORMA

Steps:

• Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
• Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.

PADMA LAKSHMI'S CHICKEN KORMA

Steps:

• Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.
• Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.
• Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.
• Mix the ground spices into the tamarind gravy; set aside.
• Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.
• Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes.
• Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.
• Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.
• Add the reserved tomato mixture; turn heat to medium-low.
• Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.
• Add the chicken; cook, stirring, 7 minutes.
• Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve.