Who has a really easy recipe for Chicken Korma please? One U hav made and know is goodNOTan untried recipe THX?

I have the dried cocnut milk and the chicken.


I have all sorts of veg and Korma spice.





What now please?Who has a really easy recipe for Chicken Korma please? One U hav made and know is goodNOTan untried recipe THX?
I use a recipe from AllRecipes to make my chicken korma, except I modifed it to have a more authentic taste.





This is my review of the recipe (link) below:





';This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! I put a little too much coconut in it, but salvaged it by adding cumin to the mix. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!';





I use both the creamed and milk form of coconut because this makes it creamy though it adds too much coconut flavour; use cumin to tone it down without altering it. I also like to add frozen spinach while cooking and serve it over rice.Who has a really easy recipe for Chicken Korma please? One U hav made and know is goodNOTan untried recipe THX?
CHICKEN KORMA





1 (2 1/2 pound) cut-up chicken


2 cups yogurt


3 cloves garlic


2 medium onions, chopped


1 tsp paprika


2 tsp fresh ginger, chopped


2 tsp peanut or sunflower oil


2 tsp ground coriander


1/2 tsp ground chili


1 tsp cumin


Seeds of 2 peeled cardamom pod


1 tsp poppy seed


1 tsp turmeric


1 bay leaf


2 tbsp fresh coriander, chopped





How to make chicken korma:





Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.





Heat oil in large heavy casserole; gently saut茅 remaining onion and garlic for 1 minute.


Remove and set aside.


Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric.


Fry for a few minutes.


Add the chicken.


Pour enough water to cover and add remaining marinade.


Add onion and garlic with bay leaf.


Simmer 45 minutes or until chicken is tender.





Sprinkle the chicken korma with fresh coriander and serve.
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





Directions





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.
45 ml olive oil


45 g butter


2 large onions, chopped


90 ml plain yogurt


30 g mango chutney


4 cloves garlic, minced


4 g turmeric powder


3 g chili powder


4 g garam masala


10 g salt


4 boneless skinless chicken breast halves, chopped


30 g sliced almonds





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.