Kormapastejamieoliver Recipes

KORMA PASTE (JAMIE OLIVER)

Korma Paste (Jamie Oliver) image

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

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled
1 inch piece fresh ginger, peeled
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons peanut oil
1 tablespoon tomato paste
2 fresh green chilies
3 tablespoons unsweetened dried shredded coconut
2 tablespoons almond flour
1 small bunch fresh cilantro

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.

CHICKEN KORMA

Chicken korma image

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

Ingredients

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped

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

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