Calling All Top Chefs!!!!!!!!!!!?

Question

Can you help?
I am looking for an idots guide to make a chicken korma for my wife.
It would be much appreciated if you could let me know step by step what to do and when to do it.

Answer 1

CHICKEN KORMA

Ingredients:
4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon julienned ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 pound chicken, cooked
1 cup water
1 1/2 teaspoons garam masala, or to taste
1/4 pint heavy cream
2 teaspoons finely chopped coriander

Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.

Answer 2

LOOK NO FURTHER!
Heres is a the very easiest and tasty Korma recipe:

2x Large Onions chopped
1 can of coconut cream
1 tsp of ground cumin
1 tsp of turmeric
1 tsp of ground corriander
4 tbsp of sugar
1 clove of garlic chopped
1 tbsp of ginger
1 whole chicken
1 lemon
salt & Pepper
1 tbsp of saultanas
1 tsp of flaked almonds

You firstly want to make a thick paste...
Put the onions, cumin, corriander, garlic and ginger into a large frying pan. Heat thru on a medium heat stirring all the time. You want the onions to go transparent, not brown. Put the contents of the pan into a blender, add half the coconut creme, salt and half the sugar and blend until a thick smooth cream. Heat the paste gently until bubbling then simmer for 30mins, add somemore of the coconut as it simmers until it reaches a desired consistancy. Add the rest of the sugar until it reaches the desired sweetness.

Whilst doing this you should be prepare the chicken

You could fry the chicken then add to the sauce. But the best way is to roast a whole chicken, this makes the chicken juicey and soft: Get one whole chicken, chop a lemon and put it inside the chicken cavity. rub the chicken all over with oil, then butter. Season well with salt and pepper, place in a roasting tin wirh 100ml of water and put in the center of a preheated oven on 220c for 15mins. After 15mins reduce the heat to 180c for a further 25mins then remove from the oven and turn the chicken on its back and spoon the water and chicken juices from the roasting tin over the chicken. Put the chicken back in the oven (now on its back) for a further 25mins at 180c. After 25mins check to see if the chicken is cooked by 'stabbing' the chicken in the thickest part of the breast with a scewer, if the juices run clear its cooked, if it has traces of blood in it then return to the oven for a further 10mins and check again.

After allowing the chicken to rest for 10mins, carve the two breasts off the chicken and chop into large portions then add to the paste.

Add saultanas and flaked almonds and serve with rice, naan etc.

Answer 3

Here you go:

CHICKEN KORMA

Ingredients

- 2 lb, boned breast Chicken
- 1.5 cup Yogurt
- 2 tbsp Poppy seeds
- 1.5 cup finely chopped Onion
- 1 tsp paste Garlic
- 1 tsp paste Ginger
- 1/2 cup Coconut Milk
- 1 tsp Garam Masala Powder
- 1.5 tsp Red Chili Powder
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Seed Powder
- 1 tsp powder Cardamom
- 4 tbsp Cooking Oil
- to taste Salt

Instructions

1. Cut the chicken breasts into bite-size pieces and marinate the chicken with one cup of yogurt for at least an hour or two.

2. In a big frying pan heat oil, then fry the onions until they turn golden brown.

3. Now add the garlic paste and ginger paste. After a few minutes add the cardamom powder, stir and then add the cumin powder, red chili powder, the rest of the yogurt, garam masala powder, salt and the coriander powder.

4. After a few minutes, add the poppy seed paste. When the last of the yogurt dries up, add the chicken pieces and fry till it turns light brown.

5. Add the milk, reduce heat, cover and simmer until the meat is tender.

Answer 4

The quickest & simplest way is to have some chicken breasts, skinned ( it pulls out easily), cut into about 1" cubes, slightly dusted with a little salt, pepper & flour. Fried these lightly till slightly without them getting too brown. Add curry power to taste, fry a minute or so longer. Add liquid cream to the consistency that the meat pieces are well coated. Served sprinkled generously with previously toasted split almond ( sold in supermarket )& a sprig of parsley or if you want it to be more authentic, fresh coriander.

Answer 5

1 whole chicken (clean and cut 16 pieces)
1 large onion cut into thin slices
500 gram plain yoghurt
1 tbsp whole gram masala
1 tsp red chillie powder
1 tsp corriander powder
1/2 tsp haldi (turmeric powder)
1 tbsp garlic + ginger paste
1/2 cup oil
salt to taste


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Preparation:
Wash the chicken.
Fry the onoins until they are golden brown and crispy and take them out on a piece of paper towl set them aside.
Now in the same oil fry the whole gram masala and the ginger and garlic paste, add the chicken cover and cook for 2 minutes.
After 2 minutes are up add all the dry ingriedients (salt, haldi, dhania powder), cook until the oil comes up and chicken is half done.
Now in a grinder add the onions and the youghurt, add some illachi(small cardimons) to it grind until it turns in to a paste, add to the chicken cook until it turns in to a gravy and oil shows up, serve with naan.

Answer 6

6oz natural yoghurt
2 clove garlic, finely chopped
2 tsp turmeric
2 chicken breests, in cubes
2 oz butter
1 onion chopped
2 tsp fresh ginger, chopped
sprinkle of cinnamon
sprinkle of clove powder
1 tsp ground coriander
1 tsp ground cumin
half tsp chilli
1 tablespoon dessicated coconut
salt
quarter pint of water

put yog, garlic and turmeric into bowl and mix. add chicken and stir. leave overnight to marinate (or a couple of hours)
melt butter in pan, add onion and cook until soft. stir in ginger, cinnamon, cloves, coriander, cumin and chilli. cook for about 2 mins.
add chicken and marinade to pan, add salt and coconut. add water and bring to boil. cover with lid and simmer for about 40 mins, or until chicken is not pink in middle. add more water if it starts to get too dry.
Have made this as simple as poss, if you don't like one spice then don't use it. go easy on the chili, it is better to have too little than too much.
Good luck.

Answer 7

Just buy the chicken and get a jar of chicken korma,it tells you what to do on the instructions. Just think you can tell her you have been slaving over the cooker all day......p/s don't forget to get rid of the jar.......

Answer 8

INGREDIENTS
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
DIRECTIONS
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Answer 9

Buy a jar of sauce with the instructions on it. Easy peasy lemon squeezy!