Qorma Curry Food

THE BEST AUTHENTIC CHICKEN KORMA

Steps:

• Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
• In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
• Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
• Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
• Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

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.

CHICKEN KORMA RECIPE

Steps:

• Marinate chicken with the rest of the ingredients in (A). Set aside for 30 mins.
• Heat up some ghee a pan. Add the sliced onions and stir-fry over low heat until golden brown. Remove and let it cools.
• Blend all the ingredients in (B) until it becomes a paste.
• Place all the ingredients in (C) in a pan. Lightly roast them over low heat until aromatic.
• Add the marinated chicken, black pepper, bay leaf, chili, coriander powder and pan-fried over low heat. Add the onion paste. Mix well.
• Add the water. Simmer over low heat with the lid on until the chicken pieces are cooked. Open the lids to stir occasionally to avoid the food pieces from sticking to the pan.
• Cook until the liquid is reduced to a gravy,
• Add the garam masala.
• Garnish with coriander leaves.
• Serve with plain basmati rice, naan, roti or paratha.

BEEF KORMA

Steps:

• Heat the oil in a large ovenproof casserole.
• Cover the beef with turmeric and brown on all sides in the casserole.
• Pour in the curry base sauce, stir and cover with a lid.
• Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
• Stir in rest of the ingredients and let it bubble for 5 minutes.
• Serve immediately on a bed of rice or as part of an Indian feast. Enjoy!

VEGETARIAN KORMA

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

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:

• 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.

CREAMY INDIAN VEGETABLE KORMA RECIPE

Steps:

• Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
• Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
• Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
• Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
• Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

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.

INDIAN CHICKEN KORMA CURRY

Steps:

• Korma Curry Sauce - In a heavy bottom deep pan, heat canola oil. Add sliced onion and saute until light brown in color. (8-10 minutes)
• While onion saute, in mortar pestle add all dried whole spices (black pepper corns, cloves, fennel seeds, and mace blade) and crush to make coarse powder. Set aside.
• Once onions are light brown, add ginger and garlic paste (or grated) and cook stirring often for 1 minutes.
• Now add all Korma Curry Spices, tomato paste, and salt and then cook stirring often for 1 minute.
• Chicken Korma - Add chicken pieces, and cook with spices for 5 minutes.
• Then add yogurt, a tablespoon at a time and keep stirring after each addition. Once yogurt is all mixed in chicken and has started bubbling, add 2 tablespoon heavy cream and stir well.
• Now add, 1 cup water and mix well. Bring the mix to boil, then reduce heat to medium and cook covered for 8-10 minutes or until the chicken is fully cooked and tender.
• Mix in remaining one tablespoon cream. Taste and adjust salt. Garnish with cilantro. Serve hot with side of rice or Indian Naan bread. Enjoy!

CREAMY BEEF KORMA CURRY

Steps:

• Heat the oil in a pot and sear the beef quickly over high heat until nicely browned, set aside
• Trim the white veins off the spinach leaves and finely chop the veins and leaves separately. Fry the veins with garlic and ginger until fragrant. Add more oil if needed.
• Stir in the korma paste or curry, and the sweet potato. Saute for about 2 minutes before adding the cream Place a lid on the pot and cook for a further 5 minutes.
• Stir in the spinach leaves, beef and toasted almonds into the curry, simmer gently until the meat and vegetables are cooked. Add a little water if it is to dry. Season to taste with salt and pepper.
• *Serve with cooked rice and coriander.

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.

QORMA CURRY

Steps:

• Heat oil in a heavy based pan
• fry onions till golden brown.
• remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry).
• crush onions to a fine paste and add to yogurt.
• keep aside.'.
• reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt.
• stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
• add meat and saute over medium high heat till its browned.
• pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender.
• stirring continuously, add the yogurt a little at a time.
• continue until all the yogurt has been added.
• increase heat, stir freqently another 6-8 minutes.
• add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
• Bring to a boil and stir over high heat a few minutes before taking it off the heat.
• sprinkle with coriander and serve hot.