Afghani Korma Sauce Recipes
AFGHANI KORMA SAUCE
This sauce can be served over meats or vegetables, usually on a bed of rice. In northern India korma is yogurt based, however, this version is not.
Provided by threeovens
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice onions very thin and boil in water until tender, about 15 minutes; drain water and put onions in a blender.
- Add oil, tomato sauce, salt, pepper, coriander and process until smooth; place sauce into a saucepan and bring to a boil.
- Turn heat down to low and simmer until thickened.
Nutrition Facts : Calories 70.9, Fat 3.8, SaturatedFat 0.5, Sodium 1186.9, Carbohydrate 9.2, Fiber 2.5, Sugar 6, Protein 1.9
KORMA AFGHANISTAN MEAT SAUCE
Make and share this Korma Afghanistan Meat Sauce recipe from Food.com.
Provided by Bergy
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan, saute the onion until transparent.
- Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
- Add water, salt, pepper,chili flakes,split peas& cumin.
- Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
- Add coriander and continue cooking for 10 miutes.
- Serve over a mound of steamed rice.
Nutrition Facts : Calories 510.7, Fat 33.6, SaturatedFat 9.5, Cholesterol 98.7, Sodium 101.6, Carbohydrate 12.3, Fiber 3.8, Sugar 2.7, Protein 38.9
AFGHAN-STYLE CHICKEN KORMA WITH DRIED SOUR PLUMS
Add dried sour plums to this Afghan-inspired curry to impart an interesting salty, sour flavour. If you can't get them, use dried sour cherries instead
Provided by Diana Henry
Categories Dinner
Time 1h15m
Number Of Ingredients 16
Steps:
- Put the chana dhal in a bowl, cover with water and leave to soak for 3 hrs. Meanwhile, put the dried plums or cherries in a second bowl, cover with warm water and leave to soak for 1 hr.
- Heat the oil in a deep 30cm frying pan, and brown the chicken pieces in batches, seasoning as you go. Transfer the browned chicken to a bowl as you cook.
- Add the onions to the pan and fry over a medium-low heat for 8-10 mins until soft and pale gold. This takes a bit of time. Add the ginger and garlic, and cook for another 3 mins, then add the turmeric. Stir everything together until the spices are fragrant.
- Drain the chana dhal and tip into the pan along with the tomatoes and chillies. Continue to cook, stirring occasionally until the tomatoes have collapsed slightly. Stir in the yogurt, stock and some more seasoning. Return the chicken pieces and any resting juices to the pan, then drain the plums and mix these in. Bring everything to just under the boil (it's important that the mixture doesn't fully boil, or the yogurt will curdle), then turn the heat down to low. Cover and cook for about 15 mins, then remove the lid and cook for 15-20 mins more until the chicken is cooked through and the liquid has thickened.
- Scatter over the sliced chillies and coriander, then serve with lemon or lime wedges, and flatbreads or rice.
Nutrition Facts : Calories 349 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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