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
PRESSURE COOKER CHICKEN KORMA
Flavored with cardamom and saffron-infused cream, then garnished with golden raisins and slivered almonds, chicken korma is a delicate and elegant dish. This version, by the cookbook author Madhur Jaffrey, is quickly made in an electric pressure cooker. You can substitute chicken breasts here, as long as you buy them still on the bone. Boneless chicken is apt to overcook. Serve this over basmati rice to soak up the rich, creamy sauce.
Provided by Melissa Clark
Categories dinner, weekday, curries, main course
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
- Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they're plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
- Add almonds into the oil. Stir. Once they're golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
- Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they're finished to a bowl or plate. Repeat with remaining chicken.
- Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
- Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
- Cover and cook at low pressure for 6 minutes, then release the pressure manually.
- Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
- Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 43 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 546 milligrams, Sugar 5 grams, TransFat 0 grams
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.
More about "steves chicken korma recipes"
CHICKEN KORMA - BIG INDIAN FLAVOR - CHILI …
From chilipeppermadness.com
Ratings 32Calories 671 per servingCategory Main Course
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
THE BEST AUTHENTIC CHICKEN KORMA - TEA FOR …
From teaforturmeric.com
4.9/5 (73)Calories 370 per servingCategory Main Course
- Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
- In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
- Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
- Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
CHICKEN KORMA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (448)Calories 405 per servingCategory Main
EASY CHICKEN KORMA | CHICKEN KORMA RECIPE
From twosleevers.com
INDIAN CHICKEN KORMA RECIPE - THE …
From thewanderlustkitchen.com
INDIAN CHICKEN KORMA RECIPE [VIDEO]
From dinnerthendessert.com
THE EASIEST AUTHENTIC CHICKEN KORMA (A ROYAL RECIPE)
From munatycooking.com
HOW TO MAKE CHICKEN KORMA – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
EASY CHICKEN KORMA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
KORMA CURRY SAUCE | RESTAURANT STYLE KORMA RECIPE | THE CURRY …
From greatcurryrecipes.net
EASY CHICKEN KORMA RECIPE | DIETHOOD
From diethood.com
STEVE'S CHICKEN KORMA - EASY COOK FIND
From easycookfind.com
STEVES CHICKEN KORMA RECIPES RECIPE
From alicerecipes.com
CHICKEN KORMA - WELLBEING MAGAZINE
From wellbeing.com.au
STEVE'S CHICKEN KORMA | RECIPESTY
From recipesty.com
STEVE'S CHICKEN KORMA RECIPE - EASY RECIPES
From recipegoulash.cc
SHAHI CHICKEN KORMA RECIPE | DEGH STYLE CHICKEN QORMA | KAJU …
From youtube.com
STEVE'S CHICKEN KORMA RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
You'll also love