Chicken Korma Takeaway Style Recipes

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.

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.

Steps:

• For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
• Cover with water (approx 800ml), bring to the boil and cover.
• Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
• Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
• Simmer for a further 10 minutes.
• Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
• Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
• Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed.
• Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
• Next, add the coconut powder, almond powder, sugar and stir for a further minute.
• Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
• Once the curry has thickened, turn off the heat, serve and enjoy!

Steps:

• Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
• Pulse and blend mixture until smooth as possible. Set aside.
• Heat olive oil in a hot large frying pan/saucepan.
• Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
• Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
• Finally add cream, and allow to heat through.
• Check seasoning, add more coconut and coriander if required.
• Serve with naan and boiled rice.

Steps:

• Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.

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.

Steps:

• Roughly chop the onions and place in a large saucepan with the garlic and ginger.
• Cover with water (approx 800ml), bring to the boil and cover.
• Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
• Stir in the salt, spices, tomato puree and oil.
• Simmer for a further 10 minutes.
• Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
• Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
• Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.
• Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
• Next, add the coconut powder, almond powder, sugar and stir for a further minute.
• Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
• Once the curry has thickened, turn off the heat, serve and enjoy!