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 PASTE (JAMIE OLIVER) RECIPE - FOOD.COM
This is based on a recipe from Jamie Oliver’s cookbook, Jamie’s Food Revolution. He says this is an easy homemade curry paste.
Total Time 20 minutes
Prep Time 20 minutes
Yield 1/2 cup
Number Of Ingredients 13
Steps:
- Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
- Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
- Add ground spices to a food processor, if you haven’t done so already, with the remaining ingredients and process until you have a smooth paste.
Nutrition Facts : Calories 711.8, FatContent 64.3, SaturatedFatContent 15.5, CholesterolContent 0, SodiumContent 2613.6, CarbohydrateContent 36.3, FiberContent 8.9, SugarContent 14.4, ProteinContent 8.6
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CHICKEN KORMA RECIPE | BBC GOOD FOOD
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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.
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- Scatter over the toasted almonds and chopped coriander, if using.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
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.
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.
SPEEDY SPICED PRAWN SOUP | SEAFOOD RECIPES | JAMIE OLIVE…
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 321 calories per serving
- Place the prawns in a bowl of cold water so they start to defrost.
- Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
- Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring everything occasionally.
- With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
- When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.
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