Indian Takeaway Chicken Korma Curry Recipes

CHICKEN KORMA - TAKEAWAY STYLE!

Chicken Korma - Takeaway Style! image

I was sick of getting recipes for curries that never end up like you expect. Get a takeaway korma, and it's got lots of sauce for dipping your naan in. You can achieve this without too much hassle. This is the latest version of my korma research!

Provided by Bouncepogo

Categories Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 onion
1 yellow bell pepper
400 ml chopped tomatoes (drained)
1 garlic clove
1 teaspoon fresh ginger
2 tablespoons fresh coriander (chopped)
1 1/2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon chili powder
1 tablespoon sultana (chopped)
50 g creamed coconut (grated)
1 pinch salt
2 teaspoons olive oil
2 chicken breasts
1 teaspoon cumin seed
125 ml double cream

Steps:

Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
Pulse and blend mixture until smooth as possible. Set aside.
Heat olive oil in a hot large frying pan/saucepan.
Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
Finally add cream, and allow to heat through.
Check seasoning, add more coconut and coriander if required.
Serve with naan and boiled rice.

INDIAN TAKEAWAY CHICKEN KORMA CURRY

Indian Takeaway Chicken Korma Curry image

This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!

Provided by Catherine H.

Categories Chicken

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

600 g onions
6 garlic cloves
6 pieces ginger (dice sized)
2 tablespoons tomato puree
1 teaspoon salt
2 teaspoons paprika
1 teaspoon turmeric
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
3 teaspoons vegetable oil
450 g chicken breasts
200 ml single cream
2 tablespoons sugar
2 tablespoons dry coconut powder (desiccated coconut ground in food processor)
2 teaspoons almond powder (flaked almonds ground in food processor)
4 tablespoons vegetable oil

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!

INDIAN TAKEAWAY CHICKEN KORMA

Indian Takeaway Chicken Korma image

This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!

Provided by LittleCooki

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

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 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 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!

INDIAN CHICKEN KORMA IN THE SLOW COOKER

Indian Chicken Korma in the Slow Cooker image

This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread. This chicken korma tastes even better reheated on the next day.

Provided by Smars

Categories World Cuisine Recipes Asian Indian

Time 7h35m

Yield 4

Number Of Ingredients 18

Ingredients

2 onions, quartered
1 large green chile pepper, seeded
3 cloves garlic
1 ½ inch piece fresh ginger root, peeled
1 tablespoon sunflower seed oil
8 boneless, skinless chicken thighs
2 tablespoons butter
1 teaspoon cumin seeds, crushed
1 teaspoon fennel seeds, crushed
4 cardamom pods, crushed
1 teaspoon paprika
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
11 ounces chicken stock
1 tablespoon white sugar
1 pinch salt
5 tablespoons heavy cream
2 tablespoons ground almonds

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.

Nutrition Facts : Calories 436 calories, Carbohydrate 15 g, Cholesterol 118.5 mg, Fat 31.1 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 12.3 g, Sodium 384.2 mg, Sugar 6.8 g

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