Recipe: Yummy Quick Korma Curry

Quick Korma Curry. The result is a light, fragrant curry, which is creamy but not overly rich and best of all is quick and easy to make and tastes delicious. My kids really liked this chicken korma, and they are not always big fans of curry - they often find it too spicy. This is definitely a good "beginner" curry.

Heat the olive oil in a large heavy based frying pan or wok. Add lamb and cook until browned. Add passata and return the meat to the pan. You can cook Quick Korma Curry using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Quick Korma Curry

1. Prepare 1 bunch of Kale.
2. It's 1 slice of Onion.
3. You need 1 dash of Paprika.
4. It's 1 of Boiled Rice.
5. It's 2 large of Garlic Clove.
6. You need 1 dash of Mixed Herbs.
7. You need 2 tbsp of Sunflower Oil.
8. You need 150 ml of Chicken Gravy.
9. Prepare 1 dash of Garam Masala.
10. You need 1 of Salt and Pepper.
11. It's 1 slice of Chicken Chunks.
12. It's 150 grams of Frozen Mixed Veg.
13. Prepare 2 of Boiled New Potatoes.
14. You need 1 of Pataks Chicken Korma Sauce.

Give the pods a quick bash with a rolling pin or use a pestle and mortar, and they will split easily so you can pick out the seeds. Blend until you have a smooth paste. Put the oil in a wide frying pan or saute pan and set over high heat. Vegetable korma curry is the silent ninja at the meal table.

Quick Korma Curry step by step

1. Heat up the oil in a pan, add sliced onions, garlic, salt and pepper and sweat until translucent..
2. Add chicken chunks and fry until cooked on the outside. Close the pot with the lid and allow it to steam. (Omit this step if you are making a Vegetarian version :).
3. Add Patak's Korma Sauce to the pot, mix up chicken gravy granules and add garam masala, mixed herbs and paprika..
4. Chop the boiled potatoes into bitesize chunks and add that along with a handful of kale..
5. Add a handful of frozen veg and close the pot again. Lower the heat and let the pot simmer for 5 minutes. Stir then lift the lid and cook for another 10..
6. Stir once more, put the heat up a notch and let the sauce boil. Put your rice on to boil..
7. Lower the heat after 5 minutes and let the sauce simmer whilst the rice cooks..
8. Dish out the Rice and make a well in the centre, then spoon out the sauce into the middle and around the top of the rice..
9. Add a few spinach leaves to garnish and a sprinkle of salt and pepper to season..
10. Serve and Enjoy :D.

I have always loved its ability to outshine the heavyweights at dinner with its crunchy veggies doused in thick glaze of creamy kurma sauce. Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk. To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Check out our veggie korma recipe with roast cauliflower.

Share :