Qorma Curry Recipes
KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)
The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!
Provided by Chetna Makan
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
- Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
- Transfer the mixture to a blender and blitz until smooth, then return to the pan.
- Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
- Add the cream and cilantro, then serve.
BEEF KORMA
Rich, flavorful and comforting beef korma curry made with homemade korma paste to serve with your favorite parathas, naan, rotis or flavored rice
Provided by Nish Kitchen
Categories Beef
Time 1h25m
Number Of Ingredients 9
Steps:
- Make korma paste according to recipe instructions. Recipe here. Set aside.
- Heat ghee in a large frying pan over high heat. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Remove beef from the pan. Set aside.
- Reduce heat to medium. Add onions. Cook, stirring, for 2-3 minutes or until onions are browned. Add korma paste. Sauté, stirring, for one minute or until fragrant.
- Add water, yogurt, coriander (cilantro) leaves and browned beef. Season with salt. Stir to combine. Bring to the boil. Simmer, covered, for one hour or until beef pieces are tender.
- Alternatively, cook beef in a pressure cooker for about 6-7 whistles. Garnish with coriander (cilantro) leaves and fried cashew nuts.
Nutrition Facts : Calories 861 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 71 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 365 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
KORMA
This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.
Provided by whital
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6
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5/5 (1)
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- Heat the ghee or oil in a large frying pan over a medium heat. When small bubbles begin to appear, toss in the cinnamon stick and cardamom pods. Let the whole spicesflavour the oil for about 30 seconds then stir in the garlic and ginger paste.
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- Break up the block coconut, if using block, and add it to the simmering sauce. It will dissolve and give your korma a nicelight yellow tone.
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4.6/5 (11)
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- Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.
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5/5 (3)
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Calories 396 per serving
- Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
- Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
- When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
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- Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
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