Korma Paste Recipes

KORMA PASTE (JAMIE OLIVER)

Korma Paste (Jamie Oliver) image

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

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled
1 inch piece fresh ginger, peeled
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons peanut oil
1 tablespoon tomato paste
2 fresh green chilies
3 tablespoons unsweetened dried shredded coconut
2 tablespoons almond flour
1 small bunch fresh cilantro

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

Chicken korma image

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

Ingredients

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped

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 Curry Paste image

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

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled and sliced
4 cm piece ginger, peeled and finely grated
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons grapeseed oil
1 tablespoon tomato puree
2 green chilies, seeded and finely sliced
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander, stalks and leaves chopped (cilantro)

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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