Best 3 Korma Curry Paste Recipes
Korma curry, with its rich and creamy texture, is a beloved dish that tantalizes taste buds worldwide. Originating from the Mughal Empire, it's a delightful symphony of flavors that combines yogurt, nuts, and aromatic spices. Our collection of korma curry paste recipes offers a diverse selection of culinary adventures, each promising a unique taste experience. From the classic Mughlai Korma Paste, a time-honored recipe passed down through generations, to the vibrant and zesty South Indian Coconut Korma Paste, our collection caters to every palate. Whether you prefer the nutty richness of Cashew Korma Paste or the tangy delight of Tomato Korma Paste, we have a recipe that will transport you to culinary heaven. Unleash your inner chef and embark on a flavor-filled journey with our korma curry paste recipes, turning ordinary meals into extraordinary feasts.
Let's cook with our recipes!
KORMA CURRY PASTE
A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds
Provided by Jubes
Categories Indian
Time 20m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 13
Steps:
- Peel the garlic and ginger.
- Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
- When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
- Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.
Nutrition Facts : Calories 471.7, Fat 39.3, SaturatedFat 8.3, Sodium 1232.3, Carbohydrate 29.8, Fiber 9.2, Sugar 13.1, Protein 7
KORMA PASTE (JAMIE OLIVER)
This is based on a recipe from Jamie Oliver's cookbook, Jamie's Food Revolution. He says this is an easy homemade curry paste.
Provided by mersaydees
Categories Asian
Time 20m
Yield 1/2 cup
Number Of Ingredients 13
Steps:
- Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
- Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
- Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.
CHICKEN KORMA
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
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
Tips for Making the Best Korma Curry Paste:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your paste. - If you can't find fresh tamarind, you can use tamarind paste or powder. Just be sure to adjust the amount you use accordingly. - Toast the spices before grinding them. This will help to release their flavor. - Grind the paste in a blender or food processor until it is smooth. - Store the paste in an airtight container in the refrigerator for up to 2 weeks. - You can also freeze the paste for up to 3 months.Conclusion:
Korma curry paste is a versatile and flavorful ingredient that can be used to make a variety of delicious dishes. With its creamy texture and rich flavor, korma curry paste is a great way to add a touch of Indian flair to your meals. Whether you're making a classic korma curry, or you're using it as a marinade or sauce, this paste is sure to please. So next time you're looking for a new and exciting way to spice up your meals, give korma curry paste a try. You won't be disappointed!
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