EASY CHICKEN KORMA
This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
Provided by SPQ DEB
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 16.7 g, Cholesterol 92.7 mg, Fat 25.9 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 8 g, Sodium 1412.1 mg, Sugar 5.1 g
CHICKEN KORMA
This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread.
Provided by NAJWA ..
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 21.1 g, Cholesterol 90.2 mg, Fat 11.7 g, Fiber 7.3 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1060.1 mg, Sugar 8 g
CHICKEN KORMA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes.
- Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor.
- Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.
- Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.
Nutrition Facts : Calories 620, Fat 31 grams, SaturatedFat 20 grams, Cholesterol 160 milligrams, Sodium 542 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 41 grams, Sugar 4 grams
EASY CHICKEN KORMA
A mild and healthy chicken korma curry that's still satisfying and full of flavour
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.
- Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.
Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.31 milligram of sodium
BANGLADESHI CHICKEN KORMA
Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat. A last-minute addition of butter-fried onions adds sweet complexity. Serve with basmati rice and salad or South Asian pickles.
Provided by Francis Lam
Categories dinner, lunch, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
- Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
- Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
- Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 48 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 15 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 1 gram
CHICKEN KORMA
Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
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.
ONE-POT CHICKEN KORMA RECIPE BY TASTY
Here's what you need: onions, garlic cloves, chicken breasts, tomatoes, korma paste, basmati rice, chicken stock cube, water, raisin, pine nuts, spinach, yogurt, coriander
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fry sliced onions and garlic in oil until softened.
- Add sliced chicken breasts and fry until no longer pink.
- Add tomatoes, fry for a couple minutes.
- Add korma pasta, stir in and cook for 30 seconds.
- Add the rice and cook for 30 more seconds.
- Add stock cube, raisins and 500ml (2 ¼ cups) water.
- Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
- Uncover, stir in pine nuts and spinach until wilted.
- Serve with yogurt and coriander.
- Enjoy!
Nutrition Facts : Calories 679 calories, Carbohydrate 75 grams, Fat 28 grams, Fiber 5 grams, Protein 36 grams, Sugar 19 grams
CHICKEN KORMA
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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