Kevins Quick Korma Recipes

CHICKEN KORMA

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.

CHICKEN KORMA

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.

EASY CHICKEN KORMA

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.

EASY VEGAN CHICKPEA KORMA

Steps:

• To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
• To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
• Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
• Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.

CHICKEN KORMA

Steps:

• Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
• Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.

KEVIN'S QUICK KORMA

Steps:

• Put chicken in ovenproof dish and leave to one side.
• Gently fry onion in the butter until softened.
• Put onion and remaining ingredients in a food processor and process to a smooth sauce, adding a little water if necessary to give a consistency of thick cream.
• Pour sauce over chicken, cover then cook in oven at 200c for 15 mins until chicken is tender.
• Garnish with fresh coriander then serve with boiled rice and warm Indian breads.