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
MUSHROOM AND SPINACH KORMA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 439, Fat 11 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Carbohydrate 75 grams, Fiber 9 grams, Protein 14 grams
BASIC VEGETABLE RAGOUT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.
CREAMY VEGGIE KORMA
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
- Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
- Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium
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