Best 3 Indian Takeaway Chicken Korma Curry Recipes
Indulge in the delectable flavors of an authentic Indian curry with the Chicken Korma Curry recipe. This dish is a symphony of spices, tender chicken, and creamy sauce that will tantalize your taste buds and transport you to the vibrant streets of India. The recipe includes a detailed guide on preparing the perfect marinade for the chicken, ensuring it absorbs all the aromatic flavors. It also provides step-by-step instructions for making the rich and velvety sauce, using a blend of yogurt, cream, and a medley of spices. Accompanying the Chicken Korma Curry recipe is a delightful Vegetable Korma Curry recipe for those seeking a vegetarian alternative. This dish showcases a vibrant array of vegetables simmered in a creamy and flavorful sauce, capturing the essence of Indian cuisine. Additionally, the article offers a simplified version of the Chicken Korma Curry, catering to those who prefer a quicker and easier cooking experience. With its detailed instructions, helpful tips, and variations, this article provides everything you need to create a restaurant-quality Indian curry at home.
Check out the recipes below so you can choose the best recipe for yourself!
INDIAN TAKEAWAY CHICKEN KORMA CURRY
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by Catherine H.
Categories Chicken
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
- Cover with water (approx 800ml), bring to the boil and cover.
- Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
- Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
- Simmer for a further 10 minutes.
- Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
- Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
- Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed.
- Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
- Next, add the coconut powder, almond powder, sugar and stir for a further minute.
- Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
- Once the curry has thickened, turn off the heat, serve and enjoy!
INDIAN TAKEAWAY CHICKEN KORMA
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by LittleCooki
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop the onions and place in a large saucepan with the garlic and ginger.
- Cover with water (approx 800ml), bring to the boil and cover.
- Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
- Stir in the salt, spices, tomato puree and oil.
- Simmer for a further 10 minutes.
- Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
- Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
- Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.
- Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
- Next, add the coconut powder, almond powder, sugar and stir for a further minute.
- Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
- Once the curry has thickened, turn off the heat, serve and enjoy!
CHICKEN KORMA - TAKEAWAY STYLE!
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
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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your korma curry. Look for chicken breasts or thighs that are free-range and organic, and use full-fat yogurt and coconut milk for a rich, creamy sauce.
- Don't be afraid to experiment with spices: The beauty of korma curry is that it can be easily customized to your own taste preferences. If you like a mild curry, use less chili powder and garam masala. If you prefer a spicier curry, add more of these spices or try adding some cayenne pepper.
- Cook the chicken until it is tender: Overcooked chicken is tough and chewy, so be sure to cook it until it is just cooked through. This will usually take about 15-20 minutes.
- Use fresh herbs and cilantro for garnish: Fresh herbs and cilantro add a pop of color and flavor to korma curry. Add them just before serving for the best flavor.
Conclusion:
Indian takeaway chicken korma curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy, flavorful sauce and tender chicken, this curry is sure to be a hit with the whole family. So next time you're craving Indian food, give this recipe a try. You won't be disappointed!
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