Chickpea Korma Recipes
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
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
VEGAN CHICKPEA KORMA
Make and share this Vegan Chickpea Korma recipe from Food.com.
Provided by hipbonez
Categories Beans
Time 55m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
- Fry the chopped onion in vegetable oil until soft.
- Stir curry paste mixture into the onion and fry together for a minute.
- Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
- Add in the bell pepper and chickpeas.
- Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
- Bring to bubbling and then cover and reduce heat.
- Simmer for 15 minutes.
CHICKEN KORMA WITH CHICKPEAS
This dish was made for dinner tonight and i had to share it straight away it tates amazing! All the different flavours just go together so well, and most of the items should be in the pantry already!!
Provided by Aleigha Nicole
Categories Curries
Time 50m
Yield 6 Plates, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
- Take out of pan. Repeat with remaining chicken.
- Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
- Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
- Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
- Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
Nutrition Facts : Calories 256.1, Fat 6.7, SaturatedFat 0.7, Cholesterol 2.4, Sodium 466.2, Carbohydrate 43.9, Fiber 7.9, Sugar 9.6, Protein 8.4
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EASY VEGAN CHICKPEA KORMA - NISH KITCHEN
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