KORMA RECIPES | BBC GOOD FOOD
Try our comforting Indian-inspired recipes for a midweek family dinner. We've included healthy and vegetarian options too, all just as flavourful thanks to spiced korma paste.
Provided by Good Food team
Number Of Ingredients 1
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 "korma recipes"
VEGETARIAN KORMA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 55 minutes
Category World Cuisine, Asian, Indian
Cuisine Asian, Indian
Calories 461.7 calories per serving
- Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
KORMA | RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Calories 218 calories per serving
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Cut the chicken, lamb or beef into bite-size chunks.
- Peel (or trim) and roughly chop the alliums.
- Place a pan large enough to hold all the ingredients on a medium heat with the oil.
- Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
- Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
- Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
- Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
- Bring to the boil, then reduce the heat and simmer for 35 minutes.
- Check that the meat is cooked through and tender – if not, add a splash more water and continue cooking until soft.
- Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 8.
- Stir in the yoghurt until just warmed through.
- Season to taste with lemon juice, salt and black pepper.
CHICKEN KORMA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Indian
Calories 376 calories per serving
- 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.
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.
MADHUR JAFFREY'S CREAMY CHICKEN KORMA WITH ALMONDS
From thehappyfoodie.co.uk
Cuisine Indian
Skin the chicken pieces, cut them into serving portions (see above) and set aside. Put the garlic, ginger, almonds and 6 tablespoons water into a blender and blend to a smooth paste. Put the oil in a wide pan and set it over medium-high heat. When the oil is very hot, put in the bay leaves, cardamom pods, cloves and cinnamon stick and stir for 10 seconds. Add the onion and cook, stirring, until browned.
Reduce the heat to medium and add the paste from the blender, along with the cumin, coriander and cayenne. Stir for 3–4 minutes, then add the tomato purée and stir for a minute longer.
Add the chicken pieces, salt, cream, garam masala and 150ml (¼ pint) water. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, until the chicken is done. Remove the cinnamon stick and bay leaves just before serving.
CHICKEN KORMA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
KORMA - TRADITIONAL AND AUTHENTIC INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
CHICKEN KORMA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE KORMA SAUCE AT HOME | BON APPÉTIT
From bonappetit.com
CREAMY CHICKEN KORMA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN KORMA - RECIPES - HAIRY BIKERS
From hairybikers.com
CHICKEN KORMA - BIG INDIAN FLAVOR - CHILI PEPPER MADNESS
From chilipeppermadness.com
THE BEST AUTHENTIC CHICKEN KORMA - TEA FOR TURMERIC
From teaforturmeric.com
INDIAN CHICKEN KORMA RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
CHICKEN KORMA | INDIAN RECIPES | GOODTOKNOW
From goodto.com
VEG KURMA | KORMA RECIPE (2 WAYS) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
CHICKEN KORMA RECIPE | CHICKEN KORMA | TESCO REAL FOOD
From realfood.tesco.com
INDIAN CHICKEN KORMA - DINNER, THEN DESSERT
From dinnerthendessert.com