Best Padma Lakshmis Chicken Korma Recipes
PADMA LAKSHMI'S CHICKEN KORMA
Don't be put off by the number of ingredients in this lovely korma (and quite different from other kormas posted) from Padma Lakshmi's "Tangy Tart Hot & Sweet." Most of them require little preparation, although this is definitely a time when you will want to assemble all ingredients ahead of time to ease preparation. All of the spices can be found at Indian markets or spice markets. The tamarind pulp can be purchased in compressed bricks at ethnic markets; Lakshmi prefers Thai tamarind as it tends to be less dry. Serve the stew on a bed of plain basmati rice. By way of the Chicago Tribune. A lot of the prep can be done while the chicken is marinating, thus shortening the total cooking time.
Provided by Chef Kate
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.
- Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.
- Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.
- Mix the ground spices into the tamarind gravy; set aside.
- Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.
- Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes.
- Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.
- Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.
- Add the reserved tomato mixture; turn heat to medium-low.
- Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.
- Add the chicken; cook, stirring, 7 minutes.
- Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve.
CHICKEN KORMA
This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma.
Provided by Wild Thyme Flour
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
- Cool and process until fine.
- heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
- Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
- stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
- Stir in sunflower seed powder and coriander.
- serve over rice.
Nutrition Facts : Calories 537.6, Fat 37.5, SaturatedFat 9.2, Cholesterol 109.2, Sodium 151.8, Carbohydrate 12.7, Fiber 2.1, Sugar 7.5, Protein 38
CHICKEN KORMA
This is a wonderful chicken recipe I got from my mother. It is Indian-based, you can add more spices if you like.
Provided by najwa
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
- When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
- Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
- Mix well so the spices cover the chicken.
- Add tomato sauce and water, cover and cook for 10 minutes.
- Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
- Serve with rice or naan bread.
SLOW COOKER LAMB (OR CHICKEN) KORMA
A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.
Provided by joanne.smolka
Categories Curries
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
- Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
- Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
- Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
- Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.
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