Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: Domi on November 13, 2009, 09:59 PM
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Chicken Korma
INGREDIENTS
20ml coconut cream
200ml single cream
50ml natural yoghurt
2tsp fresh ginger, chopped
2tsp garlic, chopped
2 peeled plum tomatoes
50ml vegetable oil
1 small onion, chopped
1tsp ground turmeric
625g boneless chicken, cubed
1/2tsp ground cumin
pinch of ground nutmeg
pinch of ground cinnamon
salt to taste
pinch of black pepper
200ml water
2tbsp coconut powder for garnishing
(Serves 4-6 )
METHOD
Mix coconut cream, single cream and yoghurt in a large bowl and put to one side.
Blend ginger, garlic and tomatoes to form a paste and set aside.
Heat the oil over medium-high heat, add onion and sautŽ until golden. Add the paste and stir-fry for two to three minutes then stir in the ground turmeric.
Add chicken to the pan and cook for two minutes. Stir in ground cumin, cinnamon, nutmeg, salt and pepper.
Mix and cook for five minutes. Add the water, cover pan and simmer for 10-15 minutes until chicken is tender.
Add cream and the yoghurt mixture, stir well and simmer for five minutes. Serve hot, garnished with the coconut powder.
original recipe source here: http://www.dailyrecord.co.uk/news/2006/05/27/my-mum-s-curries-are-best-in-world-86908-17140248/ (http://www.dailyrecord.co.uk/news/2006/05/27/my-mum-s-curries-are-best-in-world-86908-17140248/)
(also has the ashoka bhaji recipe as posted by gaztheman I believe and a recipe for mango ice-cream)
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Interesting article Domi :)
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The article also mentions the Ashoka Cookbook, Amazon don't have it in at the moment but a customer review of the book (by someone called G. Currie, yes really) gives this tip:-
A wee tip for nan bread though. For a really authentic effect turn a wok upside down over a gas hob, lightly oil the base and slap dough on. With a blow torch, brown the top side of dough until it starts bubbling. That's it, looks like it has come out of the tandoor!!
Worth a try, maybe?
Regards
CoR
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Your on fire this morning COR, great idea just might work.PP
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Mix and cook for five minutes. Add the water, cover pan and simmer for 10-15 minutes until chicken is tender.
The total cooking time for this recipe must be about 30 mins. Would the Ashoka or any restaurant really tolerate that? Let alone the customers! I doubt it. This recipe might produce a good dish but it's highly unlikely to be the recipe which they use.
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Your right George, the book is really cute with some Glasgow humour and simple recipes that are for those interests in Cooking a curry but not like us looking for the authentic BIR experience.
There are no base sauces or secrets like Bunjarra and precooked Garlic/ Ginger Paste etc. PP
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Nevertheless it is a recipe produced using the Ashoka brand and I doubt they'd be willing to tie that brand into something that is absolute crap....I haven't tried it because I don't like kormas but I thought someone might find it useful. :0)
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I have noticed, and tried, "Ashoka" chutneys and pastes....does anyone know if this "Ashoka" is the same as the "Ashoka" restaurant chain, or are they a different supplier?
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Ashoka chutneys aren't the same company CA.....here's a link to the adf site
http://www.adf-foods.com/our-brands/ashoka.asp (http://www.adf-foods.com/our-brands/ashoka.asp)
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Domi, Having taken a closer look at the source of this recipe it comes from a different book than one I have been mentioning. The y brought out a great wee book in 2001 called Korma Sutra and it was full of great recipes but didn't really give away to many secrets like the base sauces etc. I have yet to get a hold of this one and will look out for it. I enjoy cooking this type of Indian food too but as ever I yearn for true authenticity of BIRs no matter the region. PP
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Ashoka chutneys aren't the same company CA
Yes, I suspected not, thanks Domi :)
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I thought someone might find it useful. :0)
And I'm sure you're right there Domi 8)
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Aye Panpot, the korma sutra predates the Sanjay Majhu takeover in 2005...(what is it they say about a new broom sweeping cleaner?) lol.... Though the new Ashoka cookbook carries some of the same recipes as the korma sutra, unchanged in any way (from what I've been able to compare on't t'internet) but it would be good to check the two side by side all the same (I'm the same with any recipe though...I think I should get out more hehe!).