CHICKEN KORMA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes.
- Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor.
- Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.
- Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.
Nutrition Facts : Calories 620, Fat 31 grams, SaturatedFat 20 grams, Cholesterol 160 milligrams, Sodium 542 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 41 grams, Sugar 4 grams
INSIDE-OUT CHICKEN KIEV
Steps:
- Preheat oven to 350 degrees.
- Melt butter in shallow dish.
- Mix bread crumbs, cheese, and spices (salt, garlic salt, oregano, and basil.)
- Dip chicken in butter, then crumb mixture.
- Place in casserole dish and bake at 350 for 30 minutes.
- Mix apple juice, onion, and parsley.
- Add to leftover butter.
- When 30 minute cook time has passed, pour apple juice mixture over chicken and bake 2 to 3 minutes more.
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
AMU'S CHICKEN KORMA
This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich - and, of course, cut on a diagonal.
Provided by Sohla El-Waylly
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
- In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
- In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don't clump together.
- Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
- Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
- Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.
DECONSTRUCTED CHICKEN KIEV
An updated and unique version of the banquet hall classic, this Chicken Kiev is turned inside out. The buttery filling is on the outside as the coating, instead of hidden inside. Bread crumbs, lots of butter, garlic, and parsley make this chicken the best chicken you have ever eaten. Serve with roasted potatoes, tomato and Feta salsa, and fresh arugula. The perfect weeknight meal, and sophisticated enough for dinner guests.
Provided by Real Butter
Categories Trusted Brands: Recipes and Tips REAL Butter
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Toss potatoes with olive oil, salt, and pepper. Roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting).
- Add the bread to a food processor. Pulse until it turns into crumbs. Take the breadcrumbs out, and set aside. Pulse the garlic and parsley until finely chopped. Add the breadcrumbs back, and pour in melted butter. Pulse again until it coats all of the breadcrumbs.
- Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.
- Meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. Stir in Feta. Set aside.
- Layer arugula on the bottom of the plate. Add the chicken breasts, top with tomato and feta salsa. Serve with roasted potatoes.
Nutrition Facts : Calories 769 calories, Carbohydrate 50 g, Cholesterol 153.6 mg, Fat 48.4 g, Fiber 5.2 g, Protein 35.7 g, SaturatedFat 22.3 g, Sodium 850 mg, Sugar 3.5 g
INSIDE-OUT CHICKEN KORMA KIEVS
Can anybody ever have too many chicken breast recipes? This looks like a quick and easy way to do something a bit different with the old standby chick breasts. I originally found this recipe in the BBC Good Good Magazine. The recipe says it is suitable for freezing.
Provided by Sarah_Jayne
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the chicken on a baking tray.
- Rub with a little of the butter, season, then cook under a heated grill / broiler for 15 minutes, turning just once until cooked through.
- Mix together the remaining garlic butter, korma paste and the breadcrumbs.
- Remove the chicken from the grill, then top each breast with a smear of the breadcrumbed butter.
- Return to the grill and cook for 3 to 5 minutes until the breadcrumbs are golden and the butter melted.
- Serve the chicken and all of the buttery juices with some potatoes and veg if you like.
Nutrition Facts : Calories 157.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 128.6, Carbohydrate 5.1, Fiber 0.3, Sugar 0.4, Protein 28.2
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.
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