Chickenkormacurry Recipes

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EASY CHICKEN KORMA



Easy chicken korma image

A mild and healthy chicken korma curry that's still satisfying and full of flavour

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 11

small knob fresh ginger , peeled and finely sliced
1 garlic clove
1 onion , sliced
1 tbsp vegetable oil
4 skinless chicken breasts, cut into bite-size pieces
1 tsp garam masala
100ml chicken stock
3 tbsp low-fat fromage frais
2 tbsp ground almonds
handful toasted, sliced almonds , to serve
coriander leaves, plain rice , naan bread or chapatis, to serve

Steps:

  • Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.
  • Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.31 milligram of sodium

CHICKEN KORMA



Chicken korma image

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 11

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped

Steps:

  • Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
  • Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
  • Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
  • Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
  • 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.

Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium

EASY CHICKEN KORMA



Easy Chicken Korma image

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.

Provided by SPQ DEB

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon red chile powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
⅓ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
  • Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
  • Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
  • Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 16.7 g, Cholesterol 92.7 mg, Fat 25.9 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 8 g, Sodium 1412.1 mg, Sugar 5.1 g

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