CHICKEN KORMA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
CREAMY CHICKEN TAGLIATELLE
Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.I had this in a restaurant and this is my attempt to recreate it. It works for me.
Provided by aardigman
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
- Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
- Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
- Season with salt and pepper.
- When serving, add parmesan to taste.
CHICKEN KORMA
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.
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
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
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
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
CREAMY KORMA CHICKEN TAGLIATELLE
Make and share this Creamy Korma Chicken Tagliatelle recipe from Food.com.
Provided by Mandy
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed until tender.
- Stir-fry chicken in hot oil for 2-3 mins, add vegetables and cook for a further 2 minutes.
- Pour in the coconut milk and simmer sauce, cook gently for 5 minutes.
- Serve sauce spooned over pasta and garnish with lemon slices & coriander leaves.
Nutrition Facts : Calories 461.6, Fat 19, SaturatedFat 11.2, Cholesterol 95.2, Sodium 111.4, Carbohydrate 47.8, Fiber 3.4, Sugar 3.5, Protein 26.3
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