AMU'S CHICKEN KORMA
This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich - and, of course, cut on a diagonal.
Provided by Sohla El-Waylly
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
- In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
- In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don't clump together.
- Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
- Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
- Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.
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
JULIE'S CHICKEN KORMA
Called that not because Julie makes it, but because hubby Mike makes it and it's Julie's favorite! :)
Provided by Julesong
Categories Curries
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Chop the onion, saute in butter and olive oil until they're opaque.
- Throw in the sliced mushrooms, cubed firm tofu, cubed chicken breast meat, and saute some more.
- Add the spices, saute until chicken is cooked and onions are browned.
- Warm the cashew butter in the microwave for about 45 seconds, to soften it.
- Then add the half and half and cashew butter to the chicken mixture and stir.
- The sauce will pretty much thicken by itself.
- Mike eats his over fragrant jasmine rice.
- I eat mine over collard greens (it's lowcarb that way).
- Yum!
- Enjoy!
Nutrition Facts : Calories 754.1, Fat 43.4, SaturatedFat 16.8, Cholesterol 211.1, Sodium 411.7, Carbohydrate 20.5, Fiber 6, Sugar 3.9, Protein 75
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
JULIE'S CROCK POT KORMA
I love chicken korma, but wanted a crockpot method to make it... and here's what I came up with! Rich, aromatic, and wonderfully tasty, I'm really pleased with this recipe and hope you like it, too! (For my other chicken korma recipes, take a look at recipe #29994 and recipe #27133.)
Provided by Julesong
Categories Lunch/Snacks
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all ingredients except for the coconut milk and half and half in the crock pot.
- Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.
- 30 minutes before serving add in the coconut milk and the half and half, stir well, and let cook for another 30 minutes (you can add more half/half or chicken broth if the mixture needs more liquid).
- Makes about 4 servings.
- You can also add cauliflower pieces into the recipe to stretch it and it tastes great! I've also added cubes of extra firm tofu when I add the coconut milk, and those taste great, as well.
- Note: I recommend using a type of rice that stands up well to slow-cooking, such as Uncle Ben's; Thai rice, for instance, will turn into mush if it slow cooks for too long. Either that, or cook the rice separately and you'll have lots of tasty sauce for the meal!
More about "julies baked chicken korma rice recipes"
NO PEEK CHICKEN AND RICE RECIPE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
CHICKEN KORMA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN KORMA - JO COOKS
From jocooks.com
EASY CHICKEN KORMA - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
EASY CHICKEN KORMA RECIPE - MASHED
From mashed.com
HOMEMADE INDIAN CHICKEN KORMA RECIPE | LIFE MADE SIMPLE
From lifemadesimplebakes.com
BEST JULIES BAKED CHICKEN KORMA RICE RECIPES - RECIPERT.COM
From recipert.com
JULIE BAKES (@JULIEBAKES) • INSTAGRAM PHOTOS AND VIDEOS
From instagram.com
JULIES BAKED CHICKEN KORMA & RICE – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
JULIE’S BAKED CHICKEN KORMA & RICE RECIPE - FOODGURUUSA.COM
From foodguruusa.com
BAKED CHICKEN KORMA & RICE: COOKING — LIVEJOURNAL
From cooking.livejournal.com
CREAMY CHICKEN KORMA RECIPE - BBC FOOD
From bbc.co.uk
JULIE'S BAKED CHICKEN KORMA & RICE RECIPE - FOOD.COM
From pinterest.com
EASY CHICKEN KORMA RECIPE - BBC FOOD
From bbc.co.uk
ALL IN ONE BAKED KORMA - PINCH OF NOM
From pinchofnom.com
JULIE’S BAKED CHICKEN KORMA & RICE - LUNCHLEE
From lunchlee.com
You'll also love