korma

Delicious creamy chicken korma made made with yogurt,nuts, spices and onions as the base. This is best served with plain rice, naan, paratha or roti.

Chicken korma recipe | How to make chicken korma

½ kg chicken ((bone-in) (1 to 1.2 lb))

turmeric

plain yogurt (or coconut milk)

ginger garlic paste ((ground

garam masala (or korma masala)

salt

oil (or ghee)

green cardamoms

onions (sliced (2 medium))

cashews

almonds ((or substitute with cashews))

¼ cup plain yogurt (or coconut milk)

bay leaf ((optional))

((optional))

cinnamon ((optional))

cardamom ((optional))

green chilies (slit or chopped (optional))

water ((more if needed))

salt ((adjust

garam masala

coriander powder ((ground coriander))

red chili powder ((optional, for color))

coriander leaves ((cilantro) chopped)

To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala. 

Mix all of them well. Cover and set aside until needed.

Marination for chicken korma recipe

Heat a pan with 1½ tbsps oil and add 2 cardamoms.

Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely. 

Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. Set this aside.

Make onion paste

To the same pan, add 1 tablespoon oil and heat it.

Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.

Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.

Then add the onion nut puree. Pour ½ cup water and mix well.

Add salt, coriander powder and garam masala. If needed you can also add more chili powder for color.

Mix well. Cover and cook on a low flame until chicken is cooked to tender.

Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.

Garnish with coriander leaves.

Serve chicken korma with jeera rice, plain basmati rice, butter naan, roti or paratha.

How to make chicken korma

https://www.youtube.com/watch?v=hX3QpPiO8UQ

Chicken korma is a delicious, creamy tasting chicken curry made with yogurt, spices and other basic ingredients. It pairs well with plain basmati rice or Naan , roti , paratha.

For more tips on the recipe, you can check this detailed post: https://indianhealthyrecipes.com/chicken-korma-recipe/


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Chicken korma recipe | Indian chicken korma recipe

Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you&#039;re counting calories or following a diet plan!

Chicken Korma Pie | Slimming &amp; Weight Watchers Friendly

chicken breast (diced)

potatoes

onion

75 ml semi-skimmed milk

ginger

garlic

tbsp mild curry powder

400 ml tin of light coconut milk

tbsp almonds

tbsp fresh coriander leaves

salt and black pepper

low calorie cooking spray

Place

Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.

Mash

Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.

Spray

Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.

Add the chicken, ginger, garlic, and curry powder, and fry for 4 - 5 minutes to seal the chicken on all sides.

Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.

Pre-heat

Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.

Place the chicken Korma mixture in a 27 x 18 cm ovenproof dish and spread out.

Spread

Spread the potato over the top using a fork and place on a baking tray.

Place in the preheated oven for 20 - 25 minutes or until golden brown.

Remove

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Place potato in saucepan of water and boil for 20 mins. Drain well and return to saucepan

Mash potato with milk. Add 2 tbsp of coriander and season well with salt and pepper. Stir

Spray saucepan with cooking spray over medium heat. Fry onions for 15 mins, stir occasionally.

Add chicken, ginger, garlic and curry powder. Fry for 4-5 mins

Add coco milk, stir and simmer over low heat, uncovered for 15 mins

Pre-heat oven to 180ºC fan.

Add almonds and simmer over low heat for 15 mins, stir occasionally. Stir in remaining coriander

Palce chicken Kormat mixture in ovenproof dish and spread out

Spread potato over the top and place on baking tray

Place in oven for 20-25 mins or until golden brown

Remove from oven and serve

Chicken Korma Pie - Pinch of Nom

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Creamy veggie korma

vegetable oil

onion, finely chopped

cardamom pods, bashed

tsp each ground cumin and coriander

½ tsp ground turmeric

green chilli, deseeded (if desired) and finely chopped

garlic clove, crushed

ginger,

mixed vegetable,

vegetable stock

frozen peas

yogurt

tbsp ground almonds (optional)

chicken breast per portion

toasted flaked almonds, chopped coriander, basmati rice or naan bread

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.

Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Speedy spiced prawn soup

250 g small frozen cooked peeled prawns from sustainable sources

150 g basmati rice

spring onions

curry paste

coconut milk

Spice up lamb kebabs with some curry paste. Serve with cauliflower rice for a healthier Indian meal.

Chargrilled lamb korma skewers

tbsp korma curry paste (or other Indian curry paste)

tbsp natural yoghurt

lean lamb leg steak, fat trimmed, cut into 2cm pieces

red capsicum, deseeded,

green capsicum, deseeded,

(2 cups) cauliflower rice, steamed

coriander leaves

tbsp finely chopped fresh coriander root

mint

green chilli, finely chopped

red onion, finely chopped

lime juice

olive oil

tsp caster sugar

These vegetarian samosas make clever party pieces for even the most demanding crowd.

Potato, pumpkin and pea samosas

tsp Alfa One rice bran oil

brown onion, finely chopped

medium (150 grams) desiree potato, peeled, diced

butternut pumpkin, peeled, diced

tbsp korma curry paste

baby peas

filo pastry

butter, melted

poppy seeds

tbsp finely chopped fresh coriander leaves

plain yoghurt

These awesome lamb lollipops are hands-on and great for sharing with mates. Just get dunking!

Spiced lamb lollipops with korma sauce and toasted almonds

lamb

cumin seeds lightly toasted and ground

150 g blanched almonds

black pepper

cloves

cinnamon

cardamom

butter

tomatoes

250 ml fat-free natural yoghurt

Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads

Paneer korma

block of paneer, cut into 2cm cubes

garlic cloves

tbsp korma paste

cardamom pods

ground almonds

spinach

Greek yogurt

rice

Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.

Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste.

Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.

Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce

Slow-cooker chicken korma

onions,

chicken breasts,

tomato purée

tsp cumin

paprika

tsp coriander

¼-½ tsp chilli powder

tsp sugar

chicken stock

milliliters double cream

almonds

Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.

Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.

Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.

Perfect for the whole family, this mild and healthy curry is a real weeknight winner, and a great introduction to spice for little ones. Boasting 4 of your 5-a-day, it ticks the boxes on the veg front, but also saves on the amount of chicken you need to buy – double win!

Mild chicken, chickpea & squash curry

butternut squash

onions

coriander

korma paste

free-range skinless chicken breasts

g almonds

500 ml organic chicken stock

x chickpeas

mango chutney

natural yoghurt

This delicious curry can be made with a variety of meat or veg – just use whatever you have to hand. For a <a href="https://www.jamieoliver.com/recipes/curry-recipes/korma/" rel="noopener" target="_blank">meat version</a>, simply swap out the chickpeas for chicken, lamb or beef.

Veggie korma

500 g alliums (onions, leeks

ml olive oil

curry powder

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