CHICKEN KORMA - TAKEAWAY STYLE!
I was sick of getting recipes for curries that never end up like you expect. Get a takeaway korma, and it's got lots of sauce for dipping your naan in. You can achieve this without too much hassle. This is the latest version of my korma research!
Provided by Bouncepogo
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
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.
INDIAN TAKEAWAY CHICKEN KORMA
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by LittleCooki
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
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!
INDIAN TAKEAWAY CHICKEN KORMA CURRY
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by Catherine H.
Categories Chicken
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 18
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!
More about "indian takeaway chicken korma curry recipes"
INDIAN CHICKEN KORMA CURRY RECIPE | CHEFDEHOME.COM
1. Korma Curry Sauce - In a heavy bottom deep pan, heat canola oil. Add sliced onion and saute until light brown in color. (8-10 minutes) 2. While onion saute, in mortar pestle add all dried …
From chefdehome.com
From chefdehome.com
15 EASY CHICKEN KORMA RECIPE - SELECTED RECIPES
Tikka Masala: A slightly more complex sauce with Indian spices, tomatoes, onions and cream. Korma: A curry made with spices and coconut milk. Vindaloo: A spicy, sour sauce also made …
From selectedrecipe.com
From selectedrecipe.com
INDIAN FAKEAWAY RECIPES | BBC GOOD FOOD
Indian fakeaway recipes. 60 items. Magazine subscription – your first 5 issues for only £5! Make our versions of classic Indian dishes such as chicken tikka masala, biryani and saag aloo for …
From bbcgoodfood.com
From bbcgoodfood.com
SHEET PAN CHICKEN TIKKA WITH VEGETABLES - THE CURRY GUY
Allow to marinate for at least 30 minutes or overnight. When ready to cook, preheat your oven to 240c/460f. Thread the chicken and vegetables onto the wooden skewers and place them on a …
From greatcurryrecipes.net
From greatcurryrecipes.net
CHICKEN KORMA - HOW TO MAKE ONE OF UK'S FAVOURITE INDIAN …
Spoon in the paste and fry for 3 minutes to release the aromas and flavours of the spice mixture. Place the chicken and its juices back in the sauce then add the yogurt. Simmer on a low heat …
From greedygourmet.com
From greedygourmet.com
WHAT IS KORMA SAUCE? | #1 CHICKEN KORMA TAKEAWAY RECIPE
Toss and stir the chicken, so it is coated in all of the lovely sauce. Bubble for around 5 minutes. Once the base gravy begins to thicken, add your cream, bicarbonate of soda and the butter. …
From curryspy.com
From curryspy.com
CHICKEN CURRY RECIPES CURRY HOUSE STYLE CHICKEN KORMA …
Add the sliced chicken pieces and coat the meat in the oil/ghee mixture. Mix it all up and then add the bay leaves followed by just enough water to cover the meat. Place a lid over the curry …
From greatcurryrecipes.net
From greatcurryrecipes.net
EASY CHICKEN KORMA - NICKY'S KITCHEN SANCTUARY
Add the 120ml (½ cup) yogurt, 120ml (½ cup) coconut cream, 2 tbsp ground almonds and 1 tbsp sugar. Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the …
From kitchensanctuary.com
From kitchensanctuary.com
CHICKEN KORMA RECIPE - SWASTHI'S RECIPES
16. You will see traces of oil over the korma when it is done. Taste test and add more salt if needed. Once done, if the korma is too thick, add some hot water to bring it to consistency. …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
KORMA CURRY SAUCE - RESTAURANT STYLE KORMA RECIPE - THE …
Fry for about 20 seconds before adding the sugar, ground almonds and coconut flour. Mix into the oil and pour in about 250ml (1 cup) of the base curry sauce; it will bubble up nicely. Break up …
From greatcurryrecipes.net
From greatcurryrecipes.net
CHICKEN KORMA RECIPE | BIR RECIPES BY THE CURRY GUY
Below you will find step by step photos of the cooking process. Melt the ghee and infuse the whole spices for about 30 seconds. Add the coconut flour, ground almonds and sugar. Fry for …
From greatcurryrecipes.net
From greatcurryrecipes.net
CHICKEN KORMA RECIPE - INDIAN RESTAURANT CURRY IN 7 STEPS
Method for Chicken Korma Recipe. Melt the vegetable oil or ghee in a pan over a medium heat. Add the cinnamon piece and 3 crushed cardamon pods to the hot oil to provide a brilliant …
From asiankitchenrecipes.com
From asiankitchenrecipes.com
ACTIFRY CHICKEN KORMA CURRY RECIPE | HINT OF HELEN
Add the onion to the Actifry with 1tbsp oil and 1tsp sugar – cook for 5 minutes with the paddle in. 3. Whilst the onion is cooking, add the lazy garlic and turmeric to the chicken. 4. Stir to fully …
From hintofhelen.com
From hintofhelen.com
INDIAN KORMA CURRY FOOD - HOMEANDRECIPE.COM
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.
From homeandrecipe.com
From homeandrecipe.com
CHICKEN KORMA THIGHS - SIMPLY DELICIOUS
Blend until smooth. Heat a tablespoon of oil in a large skillet or deep pan set over medium-high heat then add the curry paste and cook for 5 minutes, stirring continuously, until fragrant. Pour …
From simply-delicious-food.com
From simply-delicious-food.com
GORDON RAMSAY RECIPES | GORDON RAMSEY CHICKEN KORMA
Your favourite curry recipes. Fancy a curry?From delicious and sweet Thai curry to Indian curry classics like as chicken tikka masala, we’ve got a mild, medium or spicy curry perfect …
From gordon-ramsay-recipe.com
From gordon-ramsay-recipe.com
INDIAN KORMA RECIPES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
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 …
From stevehacks.com
From stevehacks.com
INDIAN RECIPES - PAGE 3 OF 14 - HOMEMADE INDIAN RECIPES | THE …
If you're looking for tried and tested Indian recipes, you've come to the right place. This is The Curry Guy blog, author of 8 best-selling cookbooks. ... Indian. Chicken. Chicken Curry …
From greatcurryrecipes.net
From greatcurryrecipes.net
CHICKEN KORMA RECIPE | INDIAN CHICKEN KORMA CURRY | HOW TO MAKE …
2. Then add some whole spices for korma including 1 bay leaf,4 green cardamoms, 1-inch cinnamon,4 clove, and 2 vertically sliced green chili. 3. Now saute them for 1 min in medium …
From recipesofhome.com
From recipesofhome.com
CHICKEN KORMA INDIAN CURRY, BEST TAKEAWAY IN TOWN! | COOK
Then we add diced or sliced onions, season and cook until soft. In go the ground spices (depending on the curry) and chopped tomatoes, which stop the dry spices sticking to the …
From cookfood.net
From cookfood.net
INDIAN CHICKEN KORMA FAKEAWAY - ONE STOP
Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken …
From onestop.co.uk
From onestop.co.uk
AIR FRYER CHICKEN TIKKA - TANDOORI STYLE CHICKEN - THE CURRY GUY
Instructions. Soak about 20 wooden skewers in water for at least 30. minutes. Place the chicken pieces in a large mixing bowl and add the lemon juice, salt, garlic and ginger paste and. oil. …
From greatcurryrecipes.net
From greatcurryrecipes.net
24 BEST INDIAN CURRY RECIPES | OLIVEMAGAZINE
Chicken Korma . Ditch the weekend Indian takeaway and cook this simple, creamy chicken korma. Our vibrant recipe is low in calories yet packed with plenty of flavours. Shahi paneer …
From olivemagazine.com
From olivemagazine.com
MORRISONS INDIAN TAKEAWAY CHICKEN KORMA / JALFREZI & CHICKEN …
Choose from chicken tikka masala and chicken korma or chicken tikka masala and chicken jalfrezi. 2 curries, large portion of rice, 2 naan breads and 4 onion bhajis! Instore and online. …
From hotukdeals.com
From hotukdeals.com
You'll also love