Chicken korma recipes
Ingredients
- 2 tbsp. Rapseed oil
- 2 Onion, sliced
- 0.5 cup Patak's Korma Curry Paste
- 1 kg chicken fillets, sliced
- 2x165 ml can Coconut cream
- 2 cups Basmati rice
- 1 tbsp. Toasted flaked almonds
- 1 tbsp. Chopped coriander
Method
- 1.Saute the onion on yhe heated oil, than, add korma curry paste and cook until fragrant.
- 2.Add chicken and cook, stirring, until chicken get white.
- 3.Stir in coconut cream and 1 cup water.
- 4. Simmer, uncovered, for 25-30 minutes or until chicken is tender. Serve with rice, almonds and coriander.
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Ingredients
- 4 chicken breasts
- 150ml natural yogurt
- 2 garlic cloves crushed
- 2 teaspoons turmeric
- 40g unsalted butter
- 1 large onions
- 5cm piece of fresh root ginger peeled end diced finely
- 1 teaspoon chilli powder
- 1 teaspoon coriander seeds crushed
- 10 whole cloves
- 1 teaspoon salt
- 5cm piece of cinnamon stick
- 1 tablespoon cornfloor
- 150 ml single cream
- 25g unsalted cashews to serve
Method
- Score each chicken breast with a sharp knife.
- In a large bowl mix together the yogurt, garlic and turmeric, add the chicken and coat well . Cover and marinate overnight in the fridge.
- In a large frying pan melt the butter, add the onion and cook until soft and browned, stir in the ginger, chilli powder, coriander seeds, cloves, salt and cinnamon stick and cook for 2-3 mins.
- Add the chicken and its marinade and cook on a gentle heat for 20-25 mins until chicken is completely cooked.
- Blend the cornflour and cream together and stir into yhe chicken, reheat very gently to prevent the cream from curdling.
- Sprinkle over the cashew nuts to serve.
2 Comments
-
Pampered Kitchens Tue Sep 15 2009 • Reply
I used the Pataks Korma curry paste, but I am sure that there are other brands that would be just as good.
-
CurryMaster Tue Sep 15 2009 • Reply
Hiya, what brand of curry paste would you recommend? cheers
Ingredients
- 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
Method
- 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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