Super Fast Chicken Korma Recipes

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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

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

EASY CHICKEN KORMA



Easy Chicken Korma image

This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.

Provided by SPQ DEB

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon red chile powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
⅓ cup sliced almonds

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.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 16.7 g, Cholesterol 92.7 mg, Fat 25.9 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 8 g, Sodium 1412.1 mg, Sugar 5.1 g

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