White Chicken Korma Recipes

WHITE CHICKEN KORMA

White Chicken Korma image

Mild yet exquisitely flavored chicken curry. Easy to prepare and both kid-friendly and company worthy.

Provided by Lisa Goldfinger

Time 35m

Number Of Ingredients 13

Ingredients

1 cup whole milk Greek yogurt (divided)
1/4 cup water
Kosher salt
2 tablespoons cooking oil or ghee (clarified butter)
2 pounds boneless, skinless chicken breasts, cut into 1 1/2 to 2-inch pieces
3 bay leaves
3 cinnamon sticks
12 green cardamom pods
1 large yellow onion, peeled and finely chopped (about 2 cups chopped)
6 cloves garlic, peeled and crushed in a press or finely minced
3 tablespoons grated or finely minced fresh ginger root
1 jalapeño pepper, seeded, deveined, and finely minced
Cilantro, parsley or toasted slivered almonds to garnish (optional)

Steps:

In a small bowl, mix 1/2 cup yogurt with 1/4 cup water and 1/2 teaspoon salt. Set aside.
Sprinkle chicken pieces with 1/2 teaspoon salt and set aside.
Heat the oil over medium-high heat, in a large skillet with a lid. When it is very hot, but not smoking, add the bay leaves, cinnamon, and cardamom pods. Cook, stirring, for about 30 seconds, until the spices start to sizzle. Add the chopped onions and cook, stirring, for 2-3 minutes, until the onions just start to brown around the edges. Add the chicken pieces and stir-fry for 3-4 minutes, until chicken is no longer pink and has started to brown a bit. Add garlic and ginger and stir-fry for two minutes more. Add Jalapeños and yogurt/water/salt mixture. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a gentle simmer for 8 minutes. Remove cover and add the remaining 1/2 cup of yogurt, heating and stirring gently for about a minute. Serve korma with steamed white rice. Garnish with cilantro, parsley or toasted slivered almonds.
Note: Remove bay leaves, cinnamon sticks and cardamom pods before serving.

Nutrition Facts : Calories 324 calories, Sugar 4.5 g, Sodium 107.1 mg, Fat 12.1 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.3 g, Protein 43.3 g, Cholesterol 138.7 mg

CHICKEN KORMA

Chicken Korma image

Provided by Food Network

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon julienned ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 pound chicken, cooked
1 cup water
1 1/2 teaspoons garam masala, or to taste
1/4 pint heavy cream
2 teaspoons finely chopped coriander

Steps:

Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.

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

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