Super Fast Chicken Korma Recipes

CHICKEN KORMA II

Chicken Korma II image

In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.

Provided by Trina

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

¼ cup cashew halves
¼ cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
¼ cup tomato sauce
1 cup chicken broth
½ cup heavy cream
½ cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

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.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 13.5 g, Cholesterol 95.4 mg, Fat 27.5 g, Fiber 2 g, Protein 25.4 g, SaturatedFat 9.9 g, Sodium 527.9 mg, Sugar 5.2 g

SUPER FAST CHICKEN KORMA

Super Fast Chicken Korma image

Make and share this Super Fast Chicken Korma recipe from Food.com.

Provided by hannahactually

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 -2 tablespoon fresh ginger, grated
5 -6 garlic cloves, chopped
6 tablespoons vegetable oil
3 bay leaves
1 cinnamon stick, 2-inches
8 cardamom pods
4 whole cloves
1/4 teaspoon cumin seed
1 small onion, finely diced
1 tablespoon ground coriander
1 tablespoon ground cumin
3 canned plum tomatoes, chopped
3 lbs chicken breasts, skinned and cut into chunks
1/4-1 teaspoon cayenne pepper
3/4 teaspoon salt
3 tablespoons heavy whipping cream

Steps:

Put ginger, garlic, and 3 tb water in the container of an electric blender. Blend into smooth paste.
put oil in wide frying pan and set over high heat. When very hot, add bay leaves, cinnamon, cardamom pods, cloves, and cumin seeds. stir once or twice and add onion. stir and fry for about 3 minutes or until onion turns brownish.
add the paste from the blender, ground coriander, and ground cumin and fry for 1 minute add chicken, cayenne, salt, and 1 c water.
Bring to a boil.
Cover, turn heat to medium, and cook for 15 min, turning chicken pieces over now and then.
Remove cover, add cream, and cook on high heat for 7-8 minutes more or until sauce has thickened. Stir gently throughout.

Nutrition Facts : Calories 829.6, Fat 56.7, SaturatedFat 14.3, Cholesterol 233.3, Sodium 659.4, Carbohydrate 5.2, Fiber 1.1, Sugar 0.9, Protein 72.1

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