Best Padma Lakshmis Chicken Korma Recipes

CHICKEN KORMA

Chicken Korma image

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

Ingredients

1 tablespoon oil
4 cinnamon sticks
4 -8 cardamom pods
6 -10 cloves
1 onion, sliced thinly
2 garlic cloves, crushed
2 chicken breast halves, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon crushed dried hot pepper
1/2 cup tomato sauce
1/2 cup water
1/2 cup buttermilk
1/2 teaspoon ground cumin
1 tablespoon fresh coriander, chopped (or 1/2 tsp dried)

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.

CHICKEN KORMA

Chicken korma image

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 11

Ingredients

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped

Steps:

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium