Food Network Chicken Korma Recipes

CHICKEN KORMA

Steps:

• Dice chicken into 3/4-inch pieces. Set aside.
• Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
• Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
• Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.

CHICKEN KORMA

Steps:

• Dice chicken into 3/4-inch pieces. Set aside.
• Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
• Stir in the cooking sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
• Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.

CHICKEN KORMA

Steps:

• Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
• Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
• Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.

CHICKEN KORMA

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.

CHICKEN KURMA

Steps:

• In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside.
• In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, Garam Masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
• Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
• Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate.
• Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt.
• Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.
• Grind the fennel seeds in the coffee grinder to form a fine powder.
• Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.

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.

CHICKEN KORMA

Steps:

• Add ginger garlic paste, almonds and 1/4 cup of water to a food processor. Blend until you have a smooth paste.
• Add sour cream to a medium bowl and whisk until smooth.
• Add the garam masala, corriander powder, and cayenne. Stir well to mix.
• Lightly salt and pepper the chicken tenders and let sit while you prep the other ingredients.
• Heat Olive oil in a large saute pan.
• Add sliced onions and fry for 10-12 mins till soft and pinkish brown. Remove the onions with a slotted spoon and drain on a paper towel.
• Now add the chicken pieces and brown them lightly on both sides, removing to a bowl when done.
• Now to the oil add the cardamom, cinnamon and bay leaves. Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
• Lower the heat and add the sour cream mixture.
• Stir to mix and bring to simmer on low heat.
• Add 2 tsp honey and adjust for salt.
• Now put in the chicken. Stir to mix and bring to simmer.
• Add a little warm water if you need more gravy (I add about 1/4 cup). Cover and cook for 25 mins at low heat until chicken is tender and cooked through.
• Adjust for salt and seasonings.
• Sprinkle with chopped cilantro and serve over rice.

CHICKEN KORMA

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.

CHICKEN KORMA II

Steps:

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

FOOD NETWORK 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

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!

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 WITH CHICKPEAS

Steps:

• Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
• Take out of pan. Repeat with remaining chicken.
• Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
• Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
• Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
• Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish 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.

SAFFRON CHICKEN KORMA

Steps:

• Clean and prepare chicken by removing excess fat.
• Blend ginger and garlic pastes, nuts, and water until smooth.
• Heat ghee.
• Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
• Fry untill they darken and sputter.
• Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
• Now add chicken, mixing to ensure it is coated properly with spices.
• Reduce heat, add salt, and allow to cook for 20-25 minutes.
• Beat the yoghurt and add in small amounts while cooking on medium heat.
• When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
• Allow to simmer for a further 5-8 minutes.
• Goes well with basmati rice.

CHICKEN KORMA

Steps:

• In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste.
• Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper.
• Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat.
• Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes.
• Stir in the cream and cook for 5 minutes.
• garnish with the toasted almonds and coriander leaves.
• Serve with plain boiled rice.

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.

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.