KORMA SAUCE RECIPES

KORMA SAUCE RECIPE - FOOD.COM

Korma Sauce Recipe - Food.com image

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

Ingredients

1 cup blanched almond
1 cup cashews
1 cup yogurt
1 cup milk (low fat or skim)
6 green cardamoms, crushed
2 teaspoons white pepper
salt
1 tablespoon vegetable oil
1 tablespoon garlic paste (minced garlic soaked in water)
1 tablespoon ginger paste (minced ginger soaked in water)
1 pinch saffron
curry leaf

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 SAUCE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

This famous traditional Indian sauce is used on vegetables, beef, chicken and pork. You can also make this sauce early in the day and heat it up before serving.

Provided by pbrady78

Total Time 40 minutes

Yield Serves 4

Ingredients

Steps:

Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
Stir in onion and cook for about 10 minutes until golden and soft.
Add ginger and garlic and cook for about 2 minutes.
Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
Return to the pan and add the coconut milk. Simmer for 10 minutes.
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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This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
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Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

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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.
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This delicious curry can be made with a variety of meat or veg – just use whatever you have to hand. To make it suitable for vegetarians, simply swap out the meat for chickpeas (or another pulse of your choosing).
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Calories 218 calories per serving

1. 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.
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3. Peel (or trim) and roughly chop the alliums.
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5. 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.
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Chicken Korma subsequently Chicken Thighs, Tomato Passata, Garlic, Ginger, Garam Masala, Turmeric, Paprika, Coriander, Salt, Almonds, Greek Yogurt, Olive Oil, Butter, Medium Onion, unventilated Cream
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KORMA SAUCE - THE WASHINGTON POST

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