Chicken korma recipes
Our top 3 of 16 Chicken korma recipes
- The Ultimate Chicken Korma Curry
- Iram's Chicken Korma
- Chicken Korma
- Most recent
- View all 16 variations
The Ultimate Chicken Korma Curry
by CurryMasterViewed 37792 times
- 1. Cut the chicken breasts into bite sized chunks
- 2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
- 3. Liquidise the chopped onion and red chillies, add a little water if you need to. Blend till smooth.
- 4. Heat the ghee/oil in a pan.
- 5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
- 6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
- 7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
- 8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
- 9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
- 10. Remove from heat, add lemon juice and salt to taste. Mix well.
- 11. Garnish with the chopped coriander and serve with CurryMaster's Perfect Pullao Rice
It is a misconception that Korma is a mild curry, that is true of course from any restaurant or takeaway serving it, but if you like it hot or mild to hot, just increase the chilli and enjoy! Some people find this powdery, if you also do then just add more water! Cheers
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- MAIN BITS
- 1 kg chicken breasts or mini breast fillets
- 1 heaped tblspn grated fresh ginger
- 3 cloves garlic. minced
- 150g thick yoghurt. plain
- 1 dried red chilli
- 2 finely chopped onion
- 1 tbsp Ghee or veg oil
- 1 tbsp Coriander powder
- pinch ground black pepper
- 1 tbsp Turmeric powder
- 1 tbsp Garam masala powder
- some Water
- 75g creamed coconut
- to taste salt
- 2 heaped tbsp ground almonds
- ½ Lemon. Juice (fresh)
- ½ tbsp finely chopped coriander
Iram's Chicken Korma
by SkipdalooViewed 6604 times
- 1. cut chicken into cubes.
- 2. marinade chicken with half the spices.
- 3.in frying pan fry sliced chopped onions, garlic and ginger
- 4. add boiling water and boil until yoou have a paste.
- 5. transfer into saucepan
- 6.fry marinated chicken in a little oil until sealed and cooked.
- 7. transfer into onion paste,
- 8. add rest of spices, yogurt, almonds, and coconut milk.
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- 2 tablespoons vegetable oil
- 2 Onions
- 2 garlic cloves
- 2cm Root Ginger - finely chopped
- 2 cm Root Ginger - finely chopped
- 1 ½ lb skinless chicken breasts
- 2 teaspoons tumeric
- 2 teaspoons cumin powder
- 2 teaspoons Garam masala
- 2 teaspoons Dried Coriander
- 200 ml coconut milk
- 10 teaspoons ground almonds
- ½ teaspooon salt
- bunch Fresh Coriander
- pot Plain yogurt
by Pampered KitchensViewed 2421 times
- In a Sauce pan add olive oil and heat for a few minutes. Add spring onions and stir. Dice the chicken breasts in to cubes and add to the spring onions. Cook for 5 minutes approx until chicken is cooked. Add 1 tbsp of curry paste (more if you like more spice) and stir well mixing the chicken and spring onions. Turn down heat to simmer.
- Rince the rice under cold water and then place in a sauce pan. Add water and cook for 25 minutes until rice is cooked. (If you have a rice cooker then that will make lovely fluffy rice.)
- Season the chicken and then add coconut milk. Stir until sauce is mixed in well. Drain the rice once cooked.
- With a serving spoon, place a portion of rice on a plate and then add the curry sauce.
- You can add any accompliment such as naan bread, popadoms etc. (Great for Children as it is creamy and gradually introuduces them to spicey food)
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- 3 X CHICKEN BREASTS DICED
- 1 tbsp Korma curry paste
- 1 x tin coconut milk
- 1 x bunch of spring onions finely chopped
- Salt & Pepper to season
- 300g Basmati rice
- 2 tbsp olive oil
Classic Chicken Korma (freeze)
by m_manfrediViewed 21 times
- What to do:
- 1. Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple and garlic and cook for 2-3
- minutes, stirring often. Add the curry paste and cook for a few seconds, stirring.
- 2. Add the stock, raisins or sultanas and apricots. Bring up to the boil, then reduce the heat and simmer,
- partially covered, for 35 minutes. Add a little more stock or water, if necessary.
- 3. Brown rice takes 30-35 minutes to cook, so put it on to cook in plenty of simmering water.
- 4. Just before serving, blend the cornflour with 2 tbsp cold water and add to the curry, stirring until
- thickened. Slice in the banana, cooking gently for another few moments. Check the seasoning, adding
- pepper, if needed. Serve, topping each portion with 1 tbsp yoghurt and accompanied with the rice. Garnish
- with coriander, if using.
- Tip 1: Make a vegetarian version by using a 300g pack of vegetarian chicken-style pieces or try using 320g
- marinated tofu pieces, and make sure that vegetable stock is used.
- Tip 2: If you prefer, stir the yoghurt into the curry before serving, rather than spooning it on top.
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- 2 tsp vegetable oil
- 500g chicken breasts
- 1 Onions
- 1 Apple cored peled and diced
- 2 garlic cloves
- 2 tbsp Korma Curry Paste
- 400ml stock-chicken or vegetable
- 25g sultanas
- 25 ready to eat dried apricots
- 300g rice
- 1 tbsp cornflour
- 1 banana
- 4 tbsp Low fat natural yogurt
- 1 tbsp Fresh Coriander
- 1 pinch Black pepper