Chicken korma recipes
Our top 3 of 16 Chicken korma recipes
- The Ultimate Chicken Korma Curry
- Iram's Chicken Korma
- Chicken Korma
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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
- 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
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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
- 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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- 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
- 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)