Qorma Curry Recipes

Steps:

• Heat butter/ghee/oil in a large wok style pan over medium-low heat.
• Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
• Mix in onion and garlic; increase temperature and saute until onion is near translucent.
• Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
• Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
• Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
• Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
• Serve over basamati rice and garnish with chopped cashews.
• Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.

Steps:

• 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.

Steps:

• Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
• Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
• Transfer the mixture to a blender and blitz until smooth, then return to the pan.
• Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
• Add the cream and cilantro, then serve.

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Steps:

• Heat oil in a heavy based pan
• fry onions till golden brown.
• remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry).
• crush onions to a fine paste and add to yogurt.
• keep aside.'.
• reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt.
• stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
• add meat and saute over medium high heat till its browned.
• pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender.
• stirring continuously, add the yogurt a little at a time.
• continue until all the yogurt has been added.
• increase heat, stir freqently another 6-8 minutes.
• add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
• Bring to a boil and stir over high heat a few minutes before taking it off the heat.
• sprinkle with coriander and serve hot.