Indian Takeaway Chicken Korma Curry Recipes
CHICKEN KORMA
Chicken korma is possibly a top five favourite at Indian takeaways. Want to learn how to master this amazing recipe at home? Here is your chance. You'll need chicken breasts, onions, vegetable oil, yoghurt, double cream, vegetable oil, korma curry paste (which you can also make from scratch) and brown sugar. Enjoy!
Provided by Michelle Minnaar
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Sear the chicken in the oil on a high heat in batches. Set aside.
- Lower the heat and gently fry the onion until softened. Add a bit more oil if needed.
- Spoon in the paste and fry for 3 minutes to release the aromas and flavours of the spice mixture.
- Place the chicken and its juices back in the sauce then add the yogurt.
- Simmer on a low heat for 10 minutes then add the cream and sugar.
- Let it bubble for another 5 minutes then serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 404 calories, Sugar 3.4 g, Sodium 148 mg, Fat 23.4 g, SaturatedFat 8.7 g, Carbohydrate 5.7 g, Protein 40.7 g, Cholesterol 163 mg
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
For years I tried to re-create Indian restaurant curries at home, but they never quite tasted the same. Like most novice curry enthusiasts I started with pre-made curry powders, pastes and then moved onto making my own spice mixtures. I trawled endless curry recipe books, but I still wasn't happy with my results. The curries tasted good, but they were underwhelming and didn't match anything I tried in Indian restaurants.
Provided by Stuart
Categories Sauce
Time 1h10m
Yield Roughly 4
Number Of Ingredients 14
Steps:
- In a large saucepan, add the oil and fry the onions until cooked.
- Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
- Add the peppers, carrots, celery and salt, then cover with the water.
- Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
- Liquidize the mixture with a hand blender or food processor.
- Re-add the mixture to the pan and cook for another 10 mins.
- Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
- The curry base will keep for months in the freezer until needed.
INDIAN TAKEAWAY CHICKEN KORMA
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by LittleCooki
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop the onions and place in a large saucepan with the garlic and ginger.
- Cover with water (approx 800ml), bring to the boil and cover.
- Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
- Stir in the salt, spices, tomato puree and oil.
- Simmer for a further 10 minutes.
- Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
- Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
- Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.
- Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
- Next, add the coconut powder, almond powder, sugar and stir for a further minute.
- Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
- Once the curry has thickened, turn off the heat, serve and enjoy!
INDIAN TAKEAWAY CHICKEN KORMA CURRY
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by Catherine H.
Categories Chicken
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
- Cover with water (approx 800ml), bring to the boil and cover.
- Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
- Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
- Simmer for a further 10 minutes.
- Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
- Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
- Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed.
- Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
- Next, add the coconut powder, almond powder, sugar and stir for a further minute.
- Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
- Once the curry has thickened, turn off the heat, serve and enjoy!
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- Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
- Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
- When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
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- Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned.
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