Korma Sauce Recipes

EASY CHICKEN KORMA

Easy Chicken Korma image

This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.

Provided by SPQ DEB

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon red chile powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
⅓ cup sliced almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 16.7 g, Cholesterol 92.7 mg, Fat 25.9 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 8 g, Sodium 1412.1 mg, Sugar 5.1 g

KORMA SAUCE

Korma Sauce image

A mild northern Indian sauce, with yogurt, nuts, and spices. Variations can be served with chicken, lamb or vegetables, accompanied with flatbread or rice. Adapted from Chef Panna Lal Sharma.

Provided by realbirdlady

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup blanched almond
1 cup cashews
1 cup yogurt
1 cup milk (low fat or skim)
6 green cardamoms, crushed
2 teaspoons white pepper
salt
1 tablespoon vegetable oil
1 tablespoon garlic paste (minced garlic soaked in water)
1 tablespoon ginger paste (minced ginger soaked in water)
1 pinch saffron
curry leaf

Steps:

Soak almonds, cashews and cardamoms in water for at least 15 minutes.
Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
Add saffron, curry, and yogurt mixture, and cook for 7 minutes.

Nutrition Facts : Calories 521.7, Fat 41.9, SaturatedFat 7.7, Cholesterol 16.5, Sodium 288.1, Carbohydrate 25.9, Fiber 5.2, Sugar 6.4, Protein 17.6

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