Korma Curry Recipe anyone?

emmie1234

Hiya, I just found this recipe, hope this is what you're looking for.

2 Chicken Breasts Chopped into Bite Size Pieces
1 Tin Coconut milk
4oz Thick Natural Yogurt
3 Egg Yolks
3 Tablespoons Mango chutney
Quarter of an onion finely chopped
2 Teaspoon Curry Powder
4 Teaspoons Garlic Puree
2 Teaspoons Ginger Puree
5 Tablespoons Vegetable Oil
1 Teaspoon Turmeric
1 teaspoon Garam Massalla
2 drops Almomd Extract (Not essence)
1 Tablespoon toasted almond slices


Method
Make a paste of the curry powder and Turmeric with a little water. Fry the onion until translucent in the veg oil then add the garlic and ginger and stir fry on medium until it just starts to brown. Add the curry paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Mix the coconut milk, yogurt, mango chutney and egg yolks in a jug and pour over and simmer for 20 minutes or until the chicken is cooked, stirring regularly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and almond extract and cook for a further minute. Serve with the toasted almond slices sprinkled over the top.
I found it at this website http://www.curryfrenzy.com/curry/recipes/Chicken-Korma.html

Hope this helps, I haven't tried it myself, but hubby loves korma so I think I'll give it a go too.

Em

squeaky

You could try the recipe below (using yoghurt and coconut milk as your base liquids) and just be gentle with the curry spice mix that you decide to use.

Chicken Curry - the quick way

It's very adaptable, can be made as creamy/mild as you like and, as it says on the tin - it's quick

krispyg76

Korma is an expensive curry to make, can you budget to something else such as balti or Rogan Josh?

KittyKate

Hi all, I'm looking for a way to flavour cooked rice to taste like korma, to be served cold for my lunch at work. I have all the usual cupboard spices etc and loads of rice - do you use regular or risotto?

Smiley_Mum

I had made a lovely Korma sauce from a recipe I came across on the forum a few weeks ago. I didn't write it down unfortunately, now I can't find it.

It had bananas in it, and only a few other ingredients, garam masala, curry powder, coconut milk but I don't know what quantities I need. Can anyone help me, please? Thanks..

Angelraesunshine

Hi i think it is this one you are looking for http://forums.moneysavingexpert.com/showpost.html?p=6756123&postcount=76

Smiley_Mum

Thanks very much, that's exactly it. Appreciate you looking it up for me, cheers. :-)

Treacle_2-2

Can anyone tell me please - the Korma sauce recipe with banana in - can it be made in advance to marinade overnight?

Smiley_Mum

I've never marinated it overnight before but I think it'd be ok. It's really good isn't it, and quick to make. My two love it with garlic and coriander naan bread.

purpleivy

This is the most delicious spicy rice recipe ever. If making for children and/or picky adults, I would used ground spices rather than whole. It also makes an excellent rice salad when cold. I've often stolen a spoonful from the fridge!


There is a vegetable biryani to go with it, but not sure where that recipe is a the moment,


Spicy Basmati Rice

450g Basmati rice
5 tbsp melted butter or ghee
1 large onion (finely sliced)
1 pinch saffron (optional)
3 cloves garlic (crushed)
1 litre spicy vegetable stock (can be from Indian stock cube)
½ tsp garam masala
½ tsp ground cardamom
1 tsp ground ginger
3 tbsp rose water (optional)
50g sultanas (optional)
175g frozen peas (optional)
100g frozen sweet corn (optional)

Wash the rice and drain - dry if possible.
Fry the onions until starting to colour. Add the saffron, garlic and ginger and cool for a further minute.
Add the rice and cook for a further five minutes.
Add the stock, garam masala, and cardamom and the rosewater and sultanas if using. Cover and cook for ten minutes. Stir in the peas and sweet corn if using.