Korma Curry Sauce Recipe

Restaurant Style Korma Curry Sauce Korma Recipe

WebMay 1, 2020 · Mix into the oil and pour in about 250ml (1 cup) of the base curry sauce; it will bubble up nicely. Break up the block coconut, if using …

Rating: 4.5/5(20)
1. Heat the ghee or oil in a large frying pan over a medium heat. When small bubbles begin to appear, toss in the cinnamon stick and cardamom pods. Let the whole spicesflavour the oil for about 30 seconds then stir in the garlic and ginger paste.
2. Fry for about 20 seconds before adding the sugar, ground almonds and coconut flour. Mix into the oil and pour in about 250ml (1 cup) of the base curry sauce; it will bubble up nicely.
3. Break up the block coconut, if using block, and add it to the simmering sauce. It will dissolve and give your korma a nicelight yellow tone.
4. Add a splash more base sauce from time to time as the curry simmers. Stir in the pre-cooked chicken. If using raw chicken, press it right into the sauce so that it cooks quickly and evenly.

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Chicken Korma with Coconut Milk A Saucy Kitchen

WebAug 23, 2023 · Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Gently cook another …

Rating: 4.4/5(283)
1. Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside.
2. Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily.
3. Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté the onions for 10 minutes until soft and browned.
4. Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Cook 1 minute.

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Vegetarian Vegetable Korma The Endless Meal®

WebJun 13, 2016 · 2 medium potatoes, 4 cups mixed chopped vegetables. While the veggies are cooking, start preparing the vegetarian korma …

Rating: 4.7/5(100)
1. Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
2. While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
3. Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.
4. Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

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