Best 3 Padma Lakshmis Chicken Korma Recipes
Tantalize your taste buds with Padma Lakshmi's Chicken Korma, a delectable dish that embodies the richness and complexity of Indian cuisine. This creamy and flavorful curry features tender chicken simmered in a fragrant blend of spices, aromatic herbs, and creamy yogurt. As you delve into this culinary masterpiece, your senses will be awakened by the harmonious balance of sweet, sour, and savory flavors, leaving you craving for more.
Indulge in the diverse variations of Chicken Korma presented in this article. From the classic Chicken Korma recipe that captures the essence of traditional Indian cooking to the unique takes that incorporate roasted eggplant, spinach, and even lamb, there's a recipe here to satisfy every palate. Each recipe is carefully crafted with detailed instructions, ensuring that you can recreate these culinary wonders in the comfort of your own kitchen.
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
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
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.
Tips:
- Use high-quality chicken: For the best flavor and texture, use boneless, skinless chicken breasts or thighs. Organic or free-range chicken is best.
- Marinate the chicken: Marinating the chicken in yogurt, spices, and herbs helps to tenderize it and infuse it with flavor. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the sauce from burning.
- Sauté the onions and garlic until they are golden brown: This will help to develop their flavor and add depth to the sauce.
- Add the spices gradually: Start with a small amount of spices and add more to taste. This will help to prevent the sauce from becoming too spicy.
- Simmer the sauce for at least 30 minutes: This will help to develop the flavors and thicken the sauce.
- Serve the korma with your favorite sides: Rice, naan, or roti are all great options.
Conclusion:
Padma Lakshmi's chicken korma is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of yogurt, spices, and herbs creates a rich and creamy sauce that is sure to please everyone at the table. With a few simple tips, you can make this dish at home and enjoy a taste of India in your own kitchen.
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