Easy Microwave Chicken Korma Recipes

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.

EASY MICROWAVE CHICKEN KORMA

Steps:

• In a microwave-proof bowl, mix together oil, ginger-garlic paste, chilli powder and yoghurt. Microwave on HIGH power level for 5 minutes.
• Add chicken and 2 tbsps. water.
• Cover and cook for 3 minutes on HIGH power level.
• Add cashew paste, garam masala powder and salt.
• Cook for 12 minutes on MEDIUM HIGH power level.
• Drizzle cream, sprinkle garam masala powder and garnish with fried onions.
• Serve immediately and enjoy!

EASY CHICKEN KORMA

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.

THERMOMIX CHICKEN KORMA

Steps:

• Grind nuts 8 sec/speed 9. Leave in bowl.
• Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
• Add oil, cook 3 minutes/100 degrees/speed 3.
• Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
• Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9.
• Cook 6 minutes/100 degees/speed 2.
• In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
• Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
• Add the cooked spices to the TM bowl. Add the chicken meat and push it down into the sauce. Cook 15 minutes/100 degrees/reverse speed soft for breast meat, or 20 minutes/100 degrees/reverse speed soft for thigh meat.
• Stir in garam masala if using.