Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, quick korma curry. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Quick Korma Curry is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Quick Korma Curry is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have quick korma curry using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Quick Korma Curry:
- Prepare 1 bunch Kale
- Make ready 1 slice Onion
- Prepare 1 dash Paprika
- Take 1 Boiled Rice
- Prepare 2 large Garlic Clove
- Take 1 dash Mixed Herbs
- Prepare 2 tbsp Sunflower Oil
- Take 150 ml Chicken Gravy
- Take 1 dash Garam Masala
- Take 1 Salt and Pepper
- Get 1 slice Chicken Chunks
- Make ready 150 grams Frozen Mixed Veg
- Get 2 Boiled New Potatoes
- Take 1 Pataks Chicken Korma Sauce
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Instructions to make Quick Korma Curry:
- Heat up the oil in a pan, add sliced onions, garlic, salt and pepper and sweat until translucent.
- 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 :)
- Add Patak's Korma Sauce to the pot, mix up chicken gravy granules and add garam masala, mixed herbs and paprika.
- Chop the boiled potatoes into bitesize chunks and add that along with a handful of kale.
- 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.
- Stir once more, put the heat up a notch and let the sauce boil. Put your rice on to boil.
- Lower the heat after 5 minutes and let the sauce simmer whilst the rice cooks.
- 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.
- Add a few spinach leaves to garnish and a sprinkle of salt and pepper to season.
- Serve and Enjoy :D
Do you add fruit Though I find several older recipes for mutton korma, chicken seems to predominate in modern. A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry. The aroma comes from the fried onion paste, take care to. Korma is not one particular Indian curry, but an Indian recipe method of slow cooking to braising.
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