Kevins Quick Korma Recipes

Steps:

• Put chicken in ovenproof dish and leave to one side.
• Gently fry onion in the butter until softened.
• Put onion and remaining ingredients in a food processor and process to a smooth sauce, adding a little water if necessary to give a consistency of thick cream.
• Pour sauce over chicken, cover then cook in oven at 200c for 15 mins until chicken is tender.
• Garnish with fresh coriander then serve with boiled rice and warm Indian breads.

Steps:

• Dice chicken into 3/4-inch pieces. Set aside.
• Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes.
• Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally.
• Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.

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.

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

Steps:

• Put all ingredients into a bowl and blend together.
• Form into sausages 4" long and 1" diameter.
• Push a wood or metal skewer through each sausage end to end and put under a very hot grill, turning occasionally until cooked Serve with salad and yogurt mint sauce.

Steps:

• Heat ghee in a deep pan over medium heat.
• Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and sauté.
• Add the finely sliced onions and sauté till they are transparent. Reduce the heat, add the ginger garlic paste and stir well.
• Add the lamb, stirring constantly till it changes colour.
• Add yoghurt, coriander powder, red chili powder and cook till oil starts separating.
• Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done.
• Mix in black pepper powder,saffron.
• Garnish with thin deep fried onion rings, cream and serve hot.

Steps:

• To make the base: Chop cauliflower into small pieces, add raisins and mix. Set aside.
• To make sauce: Put all remaining ingredients in a blender and mix at a high speed until combined and sauce-like - add more water (or some raw nut milk) if required.
• To serve: Pour sauce over cauliflower and eat! (You could pour over any mix of chopped veggies!) The curry sauce is so good!
• Tips: Recipe Editor would not let me add to the prep notes that above so I will add it here, before adding to the blender it will help if you chop all the veggies and dates!