Lighter Chicken Korma Recipe By Tasty

Steps:

• Fry sliced onions and garlic in oil until softened.
• Add sliced chicken breasts and fry until no longer pink.
• Add tomatoes, fry for a couple minutes.
• Add korma pasta, stir in and cook for 30 seconds.
• Add the rice and cook for 30 more seconds.
• Add stock cube, raisins and 500ml (2 ¼ cups) water.
• Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
• Uncover, stir in pine nuts and spinach until wilted.
• Serve with yogurt and coriander.
• Enjoy!

Steps:

• Heat the oil in a large pan over a medium heat.
• Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
• Take the chicken out and set aside.
• Fry the onions with the garlic and ginger for about 5 minutes.
• Stir in all the spices and fry for another 2 minutes.
• Stir in the water and passata sauce. Bring to a boil.
• Place a lid on top of the pan and simmer for 10 minutes.
• Stir in the cream and the yogurt.
• Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
• Serve with rice, salad, and naan bread.
• Enjoy!

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.

Steps:

• Cook the chicken thighs by boiling them in water and desired spices.
• Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
• To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
• To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
• Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
• Enjoy!

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.