Quick Korma Curry
Quick Korma Curry

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, quick korma curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Quick Korma Curry is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Quick Korma Curry is something which I’ve loved my whole life. They are nice and they look wonderful.

Find Deals on Korma Curry in Condiments on Amazon. Also, cooked Chicken Korma Curry can be frozen, just after fresh cooking. for up-to one month. Season the chicken pieces with salt and pepper.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quick korma curry using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Quick Korma Curry:
  1. Take 1 bunch Kale
  2. Prepare 1 slice Onion
  3. Get 1 dash Paprika
  4. Get 1 Boiled Rice
  5. Take 2 large Garlic Clove
  6. Get 1 dash Mixed Herbs
  7. Make ready 2 tbsp Sunflower Oil
  8. Get 150 ml Chicken Gravy
  9. Take 1 dash Garam Masala
  10. Take 1 Salt and Pepper
  11. Make ready 1 slice Chicken Chunks
  12. Prepare 150 grams Frozen Mixed Veg
  13. Prepare 2 Boiled New Potatoes
  14. Make ready 1 Pataks Chicken Korma Sauce

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. I have always loved its ability to outshine the heavyweights at dinner with its crunchy veggies doused in thick glaze of creamy kurma sauce.

Steps to make Quick Korma Curry:
  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

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. 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.

So that is going to wrap this up for this special food quick korma curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!