Chicken Korma Recipes

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CHICKEN KORMA

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



Chicken korma image

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

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

CHICKEN KORMA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken Korma image

Steps:

  • Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes.
  • Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor.
  • Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.
  • Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.

Nutrition Facts : Calories 620, Fat 31 grams, SaturatedFat 20 grams, Cholesterol 160 milligrams, Sodium 542 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 41 grams, Sugar 4 grams

1 13.5-ounce can coconut milk (do not shake)
1 1/2 pounds skinless, boneless chicken thighs, quartered
1 tablespoon Madras curry powder
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
1 small onion, roughly chopped
1 1-inch piece fresh ginger, peeled and sliced
2 cloves garlic
2 plum tomatoes, roughly chopped
1 cup basmati rice
8 ounces thin green beans, trimmed and halved
1/2 cup chopped fresh cilantro

EASY CHICKEN KORMA

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



Easy Chicken Korma image

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

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

CHICKEN KORMA II

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



Chicken Korma II image

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

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

CHICKEN KORMA

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 12



Chicken Korma image

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.

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

CHICKEN KORMA

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



Chicken Korma image

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

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

CHICKEN KORMA

Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14



Chicken Korma image

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.

Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

1 large potato, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 cinnamon stick (3 inches)
1 bay leaf
3 whole cloves
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon minced fresh gingerroot
2 medium tomatoes, seeded and chopped
1 teaspoon salt
1/2 cup sour cream
Hot cooked rice

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