Chicken Korma Curry Heidi Style. Curries are so different and yet somehow they are all so comforting. I never really enjoyed them until I had graduated college but now I find I absolutely love experimenting with all different versions of curries from Chinese to Japanese to Thai to Indian. Chicken Korma, an aromatic authentic mild Indian Chicken curry cooked with spices, yogurt and a hint of cream.
If you've never tried your hand at making Indian food at home, this should.
Mary Berry's easy chicken korma-style curry is mild enough for all the family.
Mary replaces the usual cream with yoghurt for a lighter, fresher taste.
You can cook Chicken Korma Curry Heidi Style using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken Korma Curry Heidi Style
- It's 3 of or more large chicken breasts, cut into strips and then halved length ways.
- Prepare 1 of brown/cooking onion, halved and sliced.
- You need 1/2 cup of sultanas/golden raisins.
- Prepare 4 of or more heaped tbs Pataks korma curry paste.
- Prepare 1 of 425 gm tin carnation evaporated milk.
- It's 1 of large tomato.
- Prepare 3 of portions frozen spinach.
- You need of fresh coriander.
An Indian takeaway classic, this creamy chicken korma recipe has tender chicken in a mildly spiced curry sauce. See more Indian recipes at Tesco Real Food. A bland curry for the unadventurous or a noble dish worthy of Mughal emperors? Do you add fruit and nuts, is yoghurt better than cream - and would you be caught dead ordering it in a curry house?
Chicken Korma Curry Heidi Style step by step
- In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges.
- Add the korma paste and stir for a minute until gorgeous and fragrant.
- Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk.
- After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout.
- Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly.
Chicken Curry Recipe. chicken liver fry. hyderabadi style chicken korma. Today I would like to share how to make andhra chicken curry recipe in typical andhra style. Every South Indian would love to eat this traditional andhra style chicken curry recipe with rice. This Chicken Korma is mild enough to suit all tastes (even kids will enjoy it) but can easily be made spicier. This Chicken Korma is all of those things - perfect for a busy weeknight.