Do you have a recipe for a proper creamy chicken Korma?

It will take something around 30 min. to prepare.

Ingredients to prepare Korma:

2 tbsp vegetable oil

1 large onion, chopped

4 whole cloves

4 cardamom pods, crushed

4 skinless, boneless chicken breasts, cut into bite-size pieces

3 garlic cloves, crushed

4 cm/1½in piece of fresh ginger, peeled and grated

1 tsp ground coriander

¼ tsp ground allspice

1½ tsp ground cumin

½ tsp ground turmeric

1 tsp mild chilli pepper

2 tsp tomato purée

75g/3oz ground almonds

250ml/8fl oz chicken stock

200ml/7fl oz whipping cream

salt and freshly ground black pepper

50g/2oz flaked almonds, toasted

Preparation method:

Heat the oil in a large saucepan or frying pan and fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and serve with naan bread.

Now Creamy Chicken Korma is Ready.....

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RE:

Do you have a recipe for a proper creamy chicken Korma?

I really want to make myself a proper curry house chicken korma (I know I could just go to a curry house, but cooking it is half the fun) and have tried out a few recipes, but they all seem to be a little too spicy and sharp to be the chicken Korma I like. I think they are more like the traditional...

Ingredients

2 tbsp vegetable oil

1 large onion, chopped

4 whole cloves

4 cardamom pods, crushed

4 skinless, boneless chicken breasts, cut into bite-size pieces

3 garlic cloves, crushed

4 cm/1½in piece of fresh ginger, peeled and grated

1 tsp ground coriander

¼ tsp ground allspice

1½ tsp ground cumin

½ tsp ground turmeric

1 tsp mild chilli pepper

2 tsp tomato purée

75g/3oz ground almonds

250ml/8fl oz chicken stock

200ml/7fl oz whipping cream

salt and freshly ground black pepper

50g/2oz flaked almonds, toasted

Preparation methodHeat the oil in a large saucepan or frying pan and fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and serve with naan bread.

Ingredients:

1.kg Chicken breast or mini breast fillets

1 heaped tablespoon of finely grated fresh ginger

3 cloves of garlic, minced

150g thick (plain) yogurt

1 dried red chilli

2 finely chopped onions

1 tbsp ghee or veg. oil

1 tbsp ground coriander

Pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

water

75g creamed coconut

salt, to taste

2 heaped tbsps ground almonds

finely chopped Coriander Leaves, to garnish

juice of 1/2 lemon

Instructions:

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 til 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.

Also, for a complete dinner, oil some basmati rice with a cinnamon stick and saffron, drain and serve hot...

Do you want Chicken Korma with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for perfect Chicken Korma every time...

Serves:

4

Preparation Time:

20-minutes.

Cooking Time:

1.5 Hour.

Ingredients:

500g Boneless Chicken (cut into small cubes)

11/2 Medium Onions (225g)

10g Ginger (fresh)

1 Medium Garlic Clove (fresh)

3 Cherry Tomatoes

1/4 Small Green Pepper

11 tbsp Veg/Olive Oil

1/4 tsp Turmeric

4 tsp (30g) of Mr Huda's Universal Curry Paste

3 or 4 Green Cardamons

2 Bay Leaves

80g Coconut Cream

4-5 tsp White Sugar

150 ml Fresh Single Cream

2 knobs Butter or Ghee

Fresh Coriander

Instructions:

Stage 1 (Puree)

• Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger (peeled), garlic clove, and a little coriander.

• Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.

• Gently boil the vegetables until soft (approximately 15/20 minutes) stirring occasionally.

• When cooked place in a blender to make into puree.

Final stage

• Heat 7 tbsp of oil in a medium sized sauce pan.

• Add cardamom and the bay leaves and slowly fry.

• Add rest of the onions (finely sliced) with salt and cook to soften (stirring reaptedly).

• Add the Mr Huda's Universal Curry Paste and cook for 2/3 mins (stirring continuously).

• Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).

• Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).

• Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).

• Add the coconut, sugar and the cream and bring to boil then leave to simmer for further 10-15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

• Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10-15 mins before serving and garnish with a little cream on top.

TIPS: If you prefer a milder or more coconuty taste to your Chicken Korma simply add a little more cream and sugar or more coconut cream.

dont like fruits and veggies or vegetables either. Almost all my menu involves is hamburgers, pizza, chips, and rooster.

yes but its MINE muhahahahahahahahahaha