Korma Curry Sauce With Shrimp Recipes

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CHICKEN KORMA



Chicken Korma image

Patak's® Korma Cooking Sauce takes the fuss out of preparing a perfect Korma dish every time. Korma is a classic creamy Indian dish; the word "Korma" literally means "to braise". Just brown the meat, add the sauce and simmer. Simmering the meat in the sauce blends the flavors and brings out the taste of the dish.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound boneless skinless chicken
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 teaspoon grated fresh ginger
1 to 2 cloves garlic, finely chopped
1 jar (15 ounces) Patak's® Korma Curry Cooking Sauce
1/4 cup chopped roasted cashews for garnish

Steps:

  • Dice chicken into 3/4-inch pieces. Set aside.
  • Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
  • Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
  • Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

SHRIMP KORMA



Shrimp Korma image

This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.

Provided by eatrealfood

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

12 large shrimp, peeled and deveined
3 tablespoons plain yogurt
1 teaspoon paprika
1 teaspoon garam masala
1 -2 tablespoon tomato puree
4 tablespoons coconut milk (can substitute light cream)
1 teaspoon chili powder
3/4 cup water
2 garlic cloves, crushed
1 teaspoon ginger, grated
1 cinnamon stick, halved
4 cardamom pods
1 tablespoon vegetable oil or 1 tablespoon ghee
salt

Steps:

  • (Drain shrimp thoroughly if they have been previously frozen.).
  • Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
  • Add salt to taste, and set aside.
  • Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
  • Pour in the spice mixture and bring to a boil while stirring intermittently.
  • Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
  • Garnish with chopped cilantro and serve.

Nutrition Facts : Calories 88.1, Fat 7.4, SaturatedFat 3.6, Cholesterol 24.2, Sodium 123.4, Carbohydrate 2.9, Fiber 0.6, Sugar 0.9, Protein 3.5

SHRIMP AND SCALLOP CURRY



Shrimp and Scallop Curry image

Provided by John Phillips

Categories     Milk/Cream     Ginger     Rice     Shellfish     Sauté     Quick & Easy     Scallop     Shrimp     Curry     Cilantro     Bon Appétit     Hawaii

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 tablespoon curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

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