Marchwangan Korma Recipes

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MARCHWANGAN KORMA



Marchwangan Korma image

Make and share this Marchwangan Korma recipe from Food.com.

Provided by Member 610488

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken legs-thighs
8 dried red chilies
4 tablespoons oil
2 black cardamom pods, roughly crushed
3 green cardamom pods, roughly crushed
2 cloves
2 bay leaves
1 (1 inch) cinnamon stick
2 medium onions, finely chopped
1 teaspoon salt
1 teaspoon fennel powder
1 teaspoon ginger powder
1/2 teaspoon garam masala

Steps:

  • Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
  • Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown.
  • Add chicken and salt. Saute until chicken is nicely browned.
  • Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
  • Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.
  • Serve hot over rice.

Nutrition Facts : Calories 545.6, Fat 30.2, SaturatedFat 6.2, Cholesterol 178.6, Sodium 764.6, Carbohydrate 14.1, Fiber 2.4, Sugar 7.1, Protein 53.7

CREAMY CHICKEN KORMA



Creamy chicken korma image

This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt.

Provided by Jo Pratt

Categories     Main course

Yield Serves 4

Number Of Ingredients 19

2 tbsp vegetable oil
1 large brown onion, chopped
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces
3 garlic cloves, crushed
4 cm/1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp mild chilli powder
2 tsp tomato purée
75g/3oz ground almonds
250ml/8fl oz chicken stock
200ml/7fl oz whipping cream
salt and freshly ground black pepper
50g/2oz flaked almonds, toasted
chopped coriander, to garnish (optional)

Steps:

  • Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.
  • Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.
  • Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.
  • Scatter over the toasted almonds and chopped coriander, if using.

Nutrition Facts : Calories 636kcal, Carbohydrate 9g, Fat 45g, Fiber 2g, Protein 47g, SaturatedFat 15g, Sugar 6g

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