Kormacurrypaste Recipes
CHICKEN KORMA
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
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
KORMA CURRY PASTE
Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.
Provided by Rhiannon and Matt
Categories Curries
Time 12m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
- Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.
KORMA PASTE (JAMIE OLIVER)
This is based on a recipe from Jamie Oliver's cookbook, Jamie's Food Revolution. He says this is an easy homemade curry paste.
Provided by mersaydees
Categories Asian
Time 20m
Yield 1/2 cup
Number Of Ingredients 13
Steps:
- Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
- Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
- Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.
More about "kormacurrypaste recipes"
INDIAN CHICKEN KORMA CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Curry, Main CourseServings 4Total Time 30 mins
- Korma Curry Sauce - In a heavy bottom deep pan, heat canola oil. Add sliced onion and saute until light brown in color. (8-10 minutes)
- While onion saute, in mortar pestle add all dried whole spices (black pepper corns, cloves, fennel seeds, and mace blade) and crush to make coarse powder. Set aside.
- Once onions are light brown, add ginger and garlic paste (or grated) and cook stirring often for 1 minutes.
- Now add all Korma Curry Spices, tomato paste, and salt and then cook stirring often for 1 minute.
CHICKEN KORMA - BIG INDIAN FLAVOR - CHILI PEPPER MADNESS
From chilipeppermadness.com
Ratings 25Calories 671 per servingCategory Main Course
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
KORMA | RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 10Total Time 1 hrCategory Batch CookingCalories 218 per serving
- Note: all veg weights are for trimmed, prepped vegetables.Cut the chicken, lamb or beef into bite-size chunks.Peel (or trim) and roughly chop the alliums.
- Place a pan large enough to hold all the ingredients on a medium heat with the oil.Add the alliums, meat, curry powder and smoked paprika.
KORMA - TRADITIONAL AND AUTHENTIC INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Total Time 1 hr 55 minsCategory Main CourseCalories 776 per serving
- Drizzle oil over the chicken and sprinkle with garam masala, curry powder, garlic, salt and pepper.
HOW TO MAKE KORMA PASTE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Ratings 21Calories 231 per servingCategory Sauce/Spread
- Heat a dry frying pan and toast the coriander seeds, cumin seeds, coconut, garam masala, cayenne, salt and pepper, about 2 minutes. Don't heat for too long as it will burn.
- In a pestle and mortar, put the almonds, garlic, ginger, coriander (cilantro), tomato puree, green chili (if using) and oil. Pound well until a smooth paste is formed.
KORMA PASTE - HOMEMADE KORMA CURRY PASTE - THE …
From greatcurryrecipes.net
4.8/5 (4)Category DaagCuisine Indian/BritishTotal Time 15 mins
- Heat the oil/ghee over medium high heat. When visibly hot, add the cinnamon stick and cardamom pods.
- The pan will be quite hot so add about 250ml of base curry sauce to cook it down and form a thick paste.
CLASSIC CHICKEN KORMA | PATAK'S INDIAN CURRY PRODUCTS AND ...
From pataks.co.uk
Servings 4Total Time 25 mins
KORMA CURRY PASTE - LEARN HOW TO MAKE THIS CLASSIC INDIAN ...
From greedygourmet.com
Reviews 1Category SideCuisine IndianTotal Time 25 mins
- Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
- Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
- Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.
KORMA PASTE - NISH KITCHEN
From nishkitchen.com
Cuisine IndianTotal Time 10 minsCategory Curry Paste & PowdersCalories 102 per serving
- Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
- Transfer to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, oil and coriander (cilantro) leaves. Grind to a smooth paste.
KORMA PASTE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
Reviews 16Servings 6Cuisine IndianTotal Time 10 mins
- Heat a small frying pan and add the coriander seeds (2 tbsp), black peppercorns (½ tsp), cardamom seeds (1 tsp) and cinnamon stick (½ stick). Toast the spices on a gentle heat for about 1 minute and then add the cumin seeds (1 tbsp). Continue to cook until the spices are golden and you can smell their aroma (approximately 1 minute). Regularly shake the pan to make sure that the spices don't burn. - It's important that the spices don't burn as if they do your paste will have a bitter flavour - not what you're after!.
- Peel the garlic (2 cloves), deseed the green chilli, and remove the outside of the ginger (1 inch cube). Put them into the pestle and mortar and bash them for a minutes or so until they are squashed.
- Add the desiccated coconut (2 tbsp), ground almonds (2 tbsp), tomato pureé (2 tbsp), groundnut oil (2 tbsp) and cayenne pepper (½ tsp) and grind until you have a paste.
CHICKEN KORMA CURRY WITH COCONUT MILK - EVOLVING TABLE
From evolvingtable.com
4.5/5 (6)Total Time 45 minsCategory Dinner, Main CourseCalories 368 per serving
- In a small bowl combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar. Whisk to combine.
- Add seasoning mix, cashews, almonds, coconut, lemon juice, diced jalapeño pepper, garlic, and ginger to the bowl of a food processor or high speed blender. Pulse 10 times and then process for 10-20 seconds, or until ingredients start to form a paste. While still processing, slowly add in ¾ cup coconut milk and process until well combined.
- Add 1-2 tablespoons olive oil, onion, and bell pepper to a large skillet over medium heat. Sauté for 5-7 minutes or until onions begin to brown slightly.
CHICKEN KORMA WITH COCONUT MILK - A SAUCY KITCHEN
From asaucykitchen.com
4.4/5 (248)Total Time 30 minsCategory MainsCalories 396 per serving
- Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside.
- Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily.
- Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté the onions for 10 minutes until soft and browned.
- Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Cook 1 minute.
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