Simple Indian Chicken Korma Food

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 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.

BADAMI MURGH KORMA (INDIAN CHICKEN KORMA)

Steps:

• Gather the ingredients.
• Put the chicken, yogurt, salt, and turmeric powder into a large mixing bowl. Stir to mix well and coat all the chicken completely. Keep aside to marinate for an hour.
• When the chicken has marinated, heat the vegetable oil in a deep, heavy-bottomed pan over medium heat. When hot, add the onions and fry till pale golden.
• Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.
• Add all the whole spices (cinnamon, cloves, peppercorns, mace, and cardamom pods) and fry for 1 minute, or until spices are slightly darker in color.
• Now, add all the powdered spices (coriander, cumin , red chili powder and nutmeg) and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If necessary, sprinkle in a little water to prevent the masala from burning.
• Next, add the marinated chicken along with the remainder of the marinade, as well as the almond meal, and stir well. The gravy for this dish should be thick.
• Cover and cook until the chicken is tender-about 25 minutes. If the dish is getting dry or the chicken or masala is sticking to the bottom of the pan, add 1/2 cup of warm water and stir gently and thoroughly. Once the chicken is cooked, if there is too much gravy, reduce it by removing the lid and continuing to cook.
• When done, remove the pan from heat and transfer korma to a serving dish.
• Garnish with chopped fresh coriander. Serve hot with rice or Indian bread.

INDIAN CHICKEN KORMA IN THE SLOW COOKER

Steps:

• Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
• Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
• Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
• Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

INDIAN TAKEAWAY CHICKEN KORMA CURRY

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!

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.