Creamy Chicken Korma With Cilantro Rice And Naan Recipes

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CREAMY CHICKEN KORMA



Creamy chicken korma image

This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt.

Provided by Jo Pratt

Categories     Main course

Yield Serves 4

Number Of Ingredients 19

2 tbsp vegetable oil
1 large brown onion, chopped
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces
3 garlic cloves, crushed
4 cm/1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp mild chilli powder
2 tsp tomato purée
75g/3oz ground almonds
250ml/8fl oz chicken stock
200ml/7fl oz whipping cream
salt and freshly ground black pepper
50g/2oz flaked almonds, toasted
chopped coriander, to garnish (optional)

Steps:

  • Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.
  • Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.
  • Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.
  • Scatter over the toasted almonds and chopped coriander, if using.

Nutrition Facts : Calories 636kcal, Carbohydrate 9g, Fat 45g, Fiber 2g, Protein 47g, SaturatedFat 15g, Sugar 6g

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

KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)



Korma Murg Curry (Korma-Style Chicken Curry) image

The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!

Provided by Chetna Makan

Time 30m

Yield Serves 4

Number Of Ingredients 16

2 tablespoons sunflower oil
1 cinnamon stick, broken up into small pieces
2 onions, roughly chopped
1 green chile, roughly chopped
2 garlic cloves, roughly chopped
1-inch piece of fresh root ginger, peeled and roughly chopped
50g (⅓ cup) cashew nuts (about 28 cashews)
1 tablespoon white poppy seeds (see headnote)
100ml (3 1⁄2 fl oz) water
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon chile powder
200ml (7fl oz) boiling water
650g (1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces
1 tablespoon heavy cream
¾ cup fresh cilantro leaves, finely chopped

Steps:

  • Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
  • Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
  • Transfer the mixture to a blender and blitz until smooth, then return to the pan.
  • Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
  • Add the cream and cilantro, then serve.

CHICKEN KORMA



Chicken Korma image

This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread.

Provided by NAJWA ..

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 15

1 tablespoon vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ cup tomato sauce
½ cup warm water
½ cup buttermilk
2 tablespoons chopped fresh parsley

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, Carbohydrate 21.1 g, Cholesterol 90.2 mg, Fat 11.7 g, Fiber 7.3 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1060.1 mg, Sugar 8 g

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