KORMA SAUCE RECIPE - FOOD.COM
A mild northern Indian sauce, with yogurt, nuts, and spices. Variations can be served with chicken, lamb or vegetables, accompanied with flatbread or rice. Adapted from Chef Panna Lal Sharma.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak almonds, cashews and cardamoms in water for at least 15 minutes.
- Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
- Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
- Add saffron, curry, and yogurt mixture, and cook for 7 minutes.
Nutrition Facts : Calories 521.7, FatContent 41.9, SaturatedFatContent 7.7, CholesterolContent 16.5, SodiumContent 288.1, CarbohydrateContent 25.9, FiberContent 5.2, SugarContent 6.4, ProteinContent 17.6
KORMA RECIPE - FOOD.COM
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.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
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, FatContent 11.8, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 1434.6, CarbohydrateContent 38.6, FiberContent 8.6, SugarContent 10.6, ProteinContent 8.6
More about "indian korma sauce recipes"
INDIAN CHICKEN KORMA CURRY RECIPE | CHEFDEHOME.COM
Chicken Korma, an aromatic authentic mild Indian Chicken curry cooked with spices, yogurt and a hint of cream. Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in comfort of your home. Gluten Free. Nuts Free.
I'm sure you agree, Chicken Korma is everyone's favorite chicken curry in Indian restaurants. Specially because even though it has beautiful flavor of spices, it's not overwhelming hot curry..... in simple words, it is completely suitable for mild and delicious weekday chicken dinner.
Oh! - Did I tell you? It only needs 25 minutes of cooking time! Just like you, I'm generally busy during the weekdays and often want to cook something quick, easy, and flavorful for dinner. Clearly, quick and easy for me and flavorful for Vishal ;-) Or.... no matter how good cook I'm.... he will insist to eat out the next day. ;)
Korma Sauce
If you don't know already, than I must tell you that all Indian Curries, specially the ones served in restaurants are prepared based on pre-made sauces. If you are new to Indian cooking but like Indian food, I'm sure you will be no stranger to buying curry sauce from store and using it in homemade curries. Of course, other than eating in Indian Restaurants. ;)
Chicken Korma Curry also uses a curry sauce base which I have prepared from scratch. Now, the best part? You can even make this sauce a day or even week in advance! Making Korma Sauce over the weekend and using it for weekday dinner works best for me! Exciting, isn't it? Honestly, if you have sauce ready, this Chicken Korma Dinner will fly from kitchen to dinner table!!
First time when I served Chicken Korma to few of my guests.... All they wanted to know is: What brand of Korma Sauce do you use? I was like, "What is Korma Curry Sauce?! I prepared it from scratch at home!" After finding one brand of Korma Sauce packet in store one day, I realized what do they mean by Korma Curry Sauce!
So, here you have it! Authentic Chicken Korma Sauce ready to dazzle your Indian Curry Dinner, quickly and easily..... any day of the week! And flavor!! Bowl-licking good! I promise!
Since I'm sharing the authentic recipe, so I have used all whole spices as added in traditional Chicken Korma. However, don't worry if you can't find all spices.... You can also replace whole spices with additional Garam Masala.
Freeze Instructions:
Also, cooked Chicken Korma Curry can be frozen, just after fresh cooking... for up-to one month. If you wish to freeze, just keep in mind following few important points:
1) Only use fresh chicken. Don't re-freeze thawed chicken used for Chicken Korma Curry.
2) Freeze in small portions to keep reheating easier. Never freeze a big portion as will need more time to thaw and can get easily ruined due to excessive heat.
3) The best way to thaw Chicken Curry? If you have time, take it out of freezer and put it in refrigerator before you leave for work. Or place the frozen Chicken curry packet in warm water while rice are boiling.
Whether you decide to make Chicken Korma fresh on weekdays or freeze it for an instant dinner..... I'm sure you will love your kitchen filled with spice-aroma like an Indian Restaurant.... and your pocket will love you too for saving so much money!! :)
Wish you all a great day! -Savita
From chefdehome.com
Total Time 30 minutes
Category Curry, Main Course
Cuisine Indian
- Mix in remaining one tablespoon cream. Taste and adjust salt. Garnish with cilantro. Serve hot with side of rice or Indian Naan bread. Enjoy!
CHICKEN KORMA II RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Indian
Cuisine Asian, Indian
Calories 398.6 calories per serving
- Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
INDIAN YELLOW GRAVY RESTAURANT STYLE KORMA CURRY | VAHREHVAH
From vahrehvah.com
Reviews 3.8
Total Time 50 minutes
Calories 650 per serving
- Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and cook for 25 minutes. Then let it cool down put them in the blender and add fried onions, make a paste. Heat oil in a pan add cloves, cinnamon, cardamom, bay leaves, add cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chilly, cook this for 5 minutes. Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, add water and keeps stirring while cooking the gravy so it does not burn. Add curd, mix it well then put the lid on and let it cook for 25 to 30 minutes in a slow flame and serve it.
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