What Is Korma Recipes

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CHICKEN KORMA



Chicken Korma image

This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread.

Provided by NAJWA ..

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 15

1 tablespoon vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ cup tomato sauce
½ cup warm water
½ cup buttermilk
2 tablespoons chopped fresh parsley

Steps:

  • In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
  • Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
  • Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 21.1 g, Cholesterol 90.2 mg, Fat 11.7 g, Fiber 7.3 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1060.1 mg, Sugar 8 g

KORMA SAUCE



Korma Sauce image

This famous traditional Indian sauce is used on vegetables, beef, chicken and pork. You can also make this sauce early in the day and heat it up before serving.

Provided by pbrady78

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
  • Stir in onion and cook for about 10 minutes until golden and soft.
  • Add ginger and garlic and cook for about 2 minutes.
  • Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
  • Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
  • Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
  • Return to the pan and add the coconut milk. Simmer for 10 minutes.
  • The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.

VEGETARIAN KORMA



Vegetarian Korma image

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Provided by YAKUTA

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 16

1 ½ tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 ½ tablespoons curry powder
1 cup frozen green peas
½ green bell pepper, chopped
½ red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Steps:

  • Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  • Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 41.3 g, Cholesterol 81.5 mg, Fat 31.1 g, Fiber 8.4 g, Protein 8.6 g, SaturatedFat 15.3 g, Sodium 1433.9 mg, Sugar 9.3 g

KORMA



Korma image

This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.

Provided by whital

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

Steps:

  • On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6

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

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.

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