Korma Paste Recipes
KORMA PASTE (JAMIE OLIVER)
This is based on a recipe from Jamie Oliver's cookbook, Jamie's Food Revolution. He says this is an easy homemade curry paste.
Provided by mersaydees
Categories Asian
Time 20m
Yield 1/2 cup
Number Of Ingredients 13
Steps:
- Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
- Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
- Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.
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
KORMA CURRY PASTE
Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.
Provided by Rhiannon and Matt
Categories Curries
Time 12m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
- Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.
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- Heat a dry frying pan and toast the coriander seeds, cumin seeds, coconut, garam masala, cayenne, salt and pepper, about 2 minutes. Don't heat for too long as it will burn.
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- Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
- Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
- Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.
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