KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)
The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!
Provided by Chetna Makan
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
- Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
- Transfer the mixture to a blender and blitz until smooth, then return to the pan.
- Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
- Add the cream and cilantro, then serve.
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
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
KORMA
This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.
Provided by whital
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6
VEGETABLE KORMA CURRY
I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.
Provided by Julesong
Categories Stir Fry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Heat butter/ghee/oil in a large wok style pan over medium-low heat.
- Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
- Mix in onion and garlic; increase temperature and saute until onion is near translucent.
- Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
- Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
- Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
- Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
- Serve over basamati rice and garnish with chopped cashews.
- Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.
More about "qorma curry recipes"
KORMA CURRY SAUCE | RESTAURANT STYLE KORMA RECIPE | THE …
From greatcurryrecipes.net
4.6/5 (7)Servings 2Cuisine British Indian Curry HouseTotal Time 20 mins
- Heat the ghee or oil in a large frying pan over a medium heat. When small bubbles begin to appear, toss in the cinnamon stick and cardamom pods. Let the whole spicesflavour the oil for about 30 seconds then stir in the garlic and ginger paste.
- 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 the block coconut, if using block, and add it to the simmering sauce. It will dissolve and give your korma a nicelight yellow tone.
- Add a splash more base sauce from time to time as the curry simmers. Stir in the pre-cooked chicken. If using raw chicken, press it right into the sauce so that it cooks quickly and evenly.
BEEF KORMA - A RICH & CREAMY KORMA CURRY RECIPE WITH …
From greedygourmet.com
Reviews 7Servings 4Cuisine IndianCategory Main Course
- Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
CHICKEN KORMA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (434)Calories 405 per servingCategory Main
- To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala.
CHICKEN KORMA CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (4)Total Time 1 hr 15 minsCategory Chicken, Curry, IndianCalories 396 per serving
- Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
- Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
- When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
- Melt the butter in a hot pot and add the onion. Allow to cook until soft and translucent then add the garlic and korma curry powder and allow to cook for a minute.
INDIAN CHICKEN KORMA CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Curry, Main CourseServings 4Total Time 30 mins
ANDA KORMA RECIPE | DHABA STYLE EGG CURRY RECIPE | EGG KORMA …
From youtube.com
KORMA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CURRY TOO STRONG? TRY MILD, SWEET KORMA | INQUIRER AND MIRROR
From ack.net
TASTIEST VEGETABLE KORMA CURRY - MY FOOD STORY
From myfoodstory.com
KORMA - TRADITIONAL AND AUTHENTIC INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
PLANNING A SPECIAL WEEKEND MEAL? CHECK OUT THESE 7 KORMA …
From food.ndtv.com
MILD CHICKEN CURRY RECIPES - BBC FOOD
From bbc.co.uk
MARY BERRY'S CHICKEN KORMA-STYLE CURRY RECIPE - BBC FOOD
From bbc.co.uk
GIVE THIS AUTHENTIC MUTTON KORMA RECIPE A TRY! | MUTTON …
From licious.in
KORMA - SHAN FOODS
From shanfoods.com
CHICKEN KORMA RECIPE - YELLOW CHILI'S
From yellowchilis.com
TEMPEH KORMA - BETTER NATURE TEMPEH
From betternaturetempeh.co
CHICKPEA KORMA CURRY - VEGAN COCOTTE
From vegancocotte.com
WHITE EGG KORMA RECIPE | अंडा कोरमा रेस्टोरेंट …
From youtube.com
THE BEST AUTHENTIC CHICKEN KORMA - TEA FOR TURMERIC
From teaforturmeric.com
KORMA PASTE - NISH KITCHEN
From nishkitchen.com
AUTHENTIC ALMOND CHICKEN KORMA RECIPE FOR ANY OCCASION
From licious.in
SLOW COOKER BEEF KEEMA CURRY RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
KORMA CURRY PASTE - LEARN HOW TO MAKE THIS CLASSIC INDIAN RECIPE …
From greedygourmet.com
KORMA RECIPE | CHICKEN KORMA RECIPE | चिकन कोरमा सब्जी
From youtube.com
CHICKEN KORMA RECIPE - HOW TO COOK IN 4 SIMPLE STEPS - TASTE OF …
From tasteasianfood.com
#curries #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #asian #pakistani #meat #4-hours-or-less
You'll also love