Best Chicken Korma Takeaway Style Recipes

CHICKEN KORMA - TAKEAWAY STYLE!

Chicken Korma - Takeaway Style! image

I was sick of getting recipes for curries that never end up like you expect. Get a takeaway korma, and it's got lots of sauce for dipping your naan in. You can achieve this without too much hassle. This is the latest version of my korma research!

Provided by Bouncepogo

Categories Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 onion
1 yellow bell pepper
400 ml chopped tomatoes (drained)
1 garlic clove
1 teaspoon fresh ginger
2 tablespoons fresh coriander (chopped)
1 1/2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon chili powder
1 tablespoon sultana (chopped)
50 g creamed coconut (grated)
1 pinch salt
2 teaspoons olive oil
2 chicken breasts
1 teaspoon cumin seed
125 ml double cream

Steps:

Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
Pulse and blend mixture until smooth as possible. Set aside.
Heat olive oil in a hot large frying pan/saucepan.
Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
Finally add cream, and allow to heat through.
Check seasoning, add more coconut and coriander if required.
Serve with naan and boiled rice.

CHICKEN KORMA

Chicken Korma image

Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 large potato, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 cinnamon stick (3 inches)
1 bay leaf
3 whole cloves
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon minced fresh gingerroot
2 medium tomatoes, seeded and chopped
1 teaspoon salt
1/2 cup sour cream
Hot cooked rice

Steps:

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.

Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges