KORMA CURRY SAUCE RECIPE RECIPES
CHICKEN KORMA RECIPE | ALLRECIPES
This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread.
Provided by NAJWA ..
Categories Indian Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
- Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
- Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.
Nutrition Facts : Calories 335.5 calories, CarbohydrateContent 21.1 g, CholesterolContent 90.2 mg, FatContent 11.7 g, FiberContent 7.3 g, ProteinContent 37.6 g, SaturatedFatContent 2.5 g, SodiumContent 1060.1 mg, SugarContent 8 g
CHICKEN KORMA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. —Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Nutrition Facts : Calories 313 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 665mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
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KORMA SAUCE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Reviews 4
Total Time 40 minutes
Cuisine Indian
- The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.
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From bbc.co.uk
Reviews 4.6
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- Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves.
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From thehappyfoodie.co.uk
Total Time 40 minutes
Season the chicken pieces with salt and pepper.
Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside.
Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown (see note). Add the spices and fry for another minute, stirring well to coat the onions. Stir in the stock, ground almonds and mango chutney, then bring to the boil and allow to bubble for 2–3 minutes.
Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, until the chicken is cooked through.
Stir in the lemon juice and the yoghurt, check the seasoning and serve with boiled or steamed rice and garnished with coriander leaves.
Mary's wise words:
Make sure the onions are golden as this will add to the colour of the sauce.
CURRY BASE SAUCE - LEARN TO MAKE INDIAN CURRY BASE SAUCE ...
From greedygourmet.com
Reviews 5
Total Time 1 hours
Cuisine Indian
Calories 274 per serving
- Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.
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