Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Korma => Topic started by: Cory Ander on November 21, 2009, 01:00 PM
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CA's Chicken Korma (very mild, sweet, creamy and coconutty sauce)
serves 1-2
Ingredients:
- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 60 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 0.5 tsp fresh garlic (pureed)
- 1 tsp turmeric powder
- 200ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 6 tbsp coconut milk powder
- 3 tbsp sugar (or to taste)
- 0.5 tsp salt (or to taste)
- 100ml fresh single cream
- milk (as required)
- 1tbsp almond meal (or cashew meal) - optional
- fresh chopped coriander - optional
Method:
- Stir the coconut milk powder (and almond meal or cashew meal, if using), into the cream, to make a lump-free paste
- Heat the curry base to a gentle simmer
- Heat the oil in a suitable pan (I use a cast iron wok) until almost smoking
- Add the chicken and fry, for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add the garlic and turmeric and fry, for a minute or so, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add the coconut/meal/cream paste and sugar and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- maintain to sauce to the desired consistency by adding a little milk (or cream)
- Add fresh coriander to taste (if using)
- Serve
Notes:
- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
Here is a photo of the resultant Chicken Korma:
(http://www.curry-recipes.co.uk/imagehost/pics/0d11e780ea3f554af0754b81c61f7bb7.jpg)
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Looks great CA thanks for posting the photographs too. I like the avaialbity of a Korma alongside a curry it adds something to the overall experience and I love the taste of leftovers next morning especially if there is some Peshwari Nan too.
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(http://www.curry-recipes.co.uk/imagehost/pics/fb0f3b082e32db55f2bbcf5b81983f3f.jpg)
Saturday night, so it's curry night (but, then, EVERY night is curry night).
I'm not a korma fan (I like the kick of a vindaloo) but this has a good taste. I was even able to find the Maggi coconut milk powder at my local new India Supermarket, here in Las Vegas. They told my to make my own almond powder (I have a Vita-Mix 5200 blender, which spins at 4,000 rpm, but it would not break the almonds down to a fine powder). So, I went down to the local organic food store (Whole Foods) and bought the almond meal/flour.
This was made exactly to the recipe (using CA's spicy oil and curry base). However, I used 400g of chicken (each chicken breast was 200g).
I'm going to give a dopiaza (Hansel's recipe) a shot next, i think (unless someone can come up with a keema peas of lamb passanda recipe).
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Goodness PF, you don't hang around! :o
You DO seem to be having a curry every night! Oh, hang about, so do I! :-X
I like to mix and match a stinky hot curry with a mild curry...gives a nice contrast, I find..and a little respite!
Looks good, nice photo, thanks for trying it and reporting back 8)
Regarding almonds, I grind my own (cos it works out to be a fraction of the price). I just use an electric spice mill and it has absolutely no problems grinding it to a fine meal within seconds.
Hmmmm...my Zone Alarm is reporting this as a phising site when I do a spell check! :-\
PS: I uploaded your pic to the cr0 image hosting site again PF.....any chance of you using it in the future please?
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Tried this a few days ago, was fairly nice and very sweet as expected.
One thing tho, one thing I've noticed with both this and the CTM is that the sauce often comes out a lot thinner than what you'd get at a restaurant. Could this be something I'm doing wrong? Caused by using the KD base? Or not cooking for long enough leaving less time for evaporation? Anything else?
Thanks
(http://www.curry-recipes.co.uk/imagehost/pics/a5129ad003696c37aec9140a0543fb37.jpg) (http://www.curry-recipes.co.uk/imagehost/#a5129ad003696c37aec9140a0543fb37.jpg)
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Looking good Blanchy.
I would agree with your assessment on the consistency vs. BIR.
I notice also that your Korma has a glossy look, which mine also do. I don't recall BIR kormas with that glossy look.
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One thing tho, one thing I've noticed with both this and the CTM is that the sauce often comes out a lot thinner than what you'd get at a restaurant
That's interesting blanchy. My immediate reaction was that it looked to me to be very thick compared to a typical BIR Korma! :P
If you want a thicker sauce, simply cook it for a little longer, on high heat, to evaporate some more liquid. Or use a little less curry base and/or cream. Or add more coconut milk powder and/or almond meal.
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Tried this a few days ago, was fairly nice and very sweet as expected.
One thing tho, one thing I've noticed with both this and the CTM is that the sauce often comes out a lot thinner than what you'd get at a restaurant.
What coconut are you using? I found when i switched to coconut flour/powder that sorted the texture out. It thickens it up so much i have to use hardly any base and often add hot water to thin the sauce.
I have only seen it in bangladeshi shops in london so i imagine it's not available everywhere. It's basically dry coconut ground down finely so you could use milk powder as long as it tastes enough of coconut. Maybe a mixture of that and creamed coconut (i.e. block) would be good. Not everywhere uses almond powder but that will help thicken the sauce too.
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I used a Creamed Coconut block for this one, but I have used the cream/cocnut milk powder combo before for the CTM, next time I'll try evaporating the base down as much as possible to see how it turns out.
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I used a Creamed Coconut block for this one
Using creamed coconut block, instead of coconut milk powder (if that's what you've done), will make a significant difference to the thickness of the sauce. The creamed coconut block won't really thicken it whereas the coconut milk powder will. Try using coconut milk powder blanchy (as per the recipe).
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Tried this the other night and as far as Korma's go, couldn't fault it. I personally don't like the chopped coriander on a Korma so maybe next time i'll garnish with some flaked almonds (which is how i've seen it served in some restaurants).
First class recipe once again Cory and thank you very much for sharing.
(http://www.curry-recipes.co.uk/imagehost/pics/e1aaa043b19a5008ba2758516701c607.jpg) (http://www.curry-recipes.co.uk/imagehost/#e1aaa043b19a5008ba2758516701c607.jpg)
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Hi BigDel,
I'm not a Korma fan as such, but I've got to admit, that looks the mutts nuts to me mate.
I can see a slight oil separation in the dish, which also gives the impression, that it may be quite savoury, something that CA believes should be a characteristic of a good Korma.
Well done, and thanks for adding a photo too.
Ray :)
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Hi Cory Ander
Thanks for the recipe and sharing!
Made to your spec (minus spiced oil - on the to do / try list) and the dish was lovely!
Normally a Vinadaloo man myself, but this was a lovely change and the wife raved about it.
(http://www.curry-recipes.co.uk/imagehost/pics/59ac0daa8af5e318fb7dcf7864d0df77.jpg) (http://www.curry-recipes.co.uk/imagehost/#59ac0daa8af5e318fb7dcf7864d0df77.jpg)
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Hi Bigdel and Solarsplace,
Great photos!
Glad you liked it and thanks for trying it and posting your results 8)
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Been a long time since I had a Korma at my local BIR but thought I'd try this recipe for a change from my normal Jalfrezi. Didn't use a spiced oil just plain vegetable oil and my curry base is different (taken from Kris Dhillon's book). Must admit, I was awfully impressed. I've used CA's recipes as the basis of both Vindaloos and Jalfrezis and they're always spot on! Must find something else to try now...................
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Must admit, I was awfully impressed. I've used CA's recipes as the basis of both Vindaloos and Jalfrezis and they're always spot on! Must find something else to try now...................
Thanks Neil, glad you liked it (and the vindaloo and jalfrezi recipes) 8)
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Made this up tonight for dinner using left over Taz base - as per C.A's CTM which I had the other night, the results were excellent. Not really a Korma fan but really enjoyed this one a definite 10 out of 10.
The girlfriend preferred it to mine too!
(http://img830.imageshack.us/img830/9424/imagetzn.jpg)
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Lovely picture Tom. Did you make any modifications to the Korma given you were using Taz's base instead of CA's or did you follow the recipe as per the instructions?
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looks great tomdip
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Hi
This is definitly my favourite korma with only slight variation to the recipe (and i have tried every korma recipe under the sun!
Barry
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Hi Ramirez,
I followed the recipe - I did use reclaimed oil from the taz base the only difference was I had a mixed ginger/garlic puree and added sugar to taste - which for me was 2 tbsp rather than 3.
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Hi All
My first ever curry since using this website and it came out great, used the base/oil/korma combo and it worked out a treat, well done.
Stuart
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Made this up tonight for dinner using left over Taz base - as per C.A's CTM which I had the other night, the results were excellent. Not really a Korma fan but really enjoyed this one a definite 10 out of 10.
The girlfriend preferred it to mine too!
(http://img830.imageshack.us/img830/9424/imagetzn.jpg)
Glad to hear that you liked it TD...and thanks for posting a photo too....that colour and consistency looks spot on to me.... 8)
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My first ever curry since using this website and it came out great, used the base/oil/korma combo and it worked out a treat, well done.
You're welcome Stuart; glad it worked for you 8)
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Made this last night, using Chewytikkas 3 hour curry base, and very good it was too!!
Many thanks for posing Cory!! ;D
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I want to start with, WOW!
I made this last night for myself and the GF along with a CA Madras. We don't usually order a Korma prefering Ceylon or Madras style curries but I was blown away with how this matched a Takeaway standard Korma.
I am not sure if it is because I have not had many Korma's in my life but it tasted exactly how I have had them at a restaurant, I was blown away.
The GF found it sweet but that's how I remember them. A perfect compliment to the Madras.
The small black bits in the Korma is the wok seasoning flaking off a little bit.
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Korma2.jpg)
Thank you ;D
CA Chicken Korma Curry - Takeaway Standard (http://www.youtube.com/watch?v=9g3zDXH6W5U#ws)
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Made this last night, using Chewytikkas 3 hour curry base, and very good it was too!!
Many thanks for posing Cory!! ;D
You're welcome MM. Looking good 8)
Thanks for trying the recipe and for posting your results and pics :)
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Hi BMB,
Well done for making the (not inconsiderable) effort to try these recipes and to make videos of you cooking them and then posting them 8)
I'm surprised hardly anyone has yet commented on them! :o Far too preoccupied with "spam" and "pre-moderation" I suppose ;)
All looks pretty good to me. But you might try reducing the time, at each stage, so that your total cooking time is around 6 - 7 minutes.
For example, I probably spend less than a minute to "stir fry" the uncooked chicken until it is just white on the outside. But that's my fault because I do say "a couple of minutes" in my recipe! :o
Likewise, I would probably simmer the final curry for considerably less than 5 minutes (not 10 minutes) in the final stage.
I would generally increase the heat to get the result I want in less time.
My "timings", in my recipes, appear to be overestimated! ???
You might want to try using a more conventional (i.e. wrt BIRs) aluminium pan to avoid those black bits coming off your wok?
Regarding the sweetness, you might want to try using less sugar (or maybe adding a little yoghurt)?
I'd be interested to hear others' comments on your videos....
Great videos! Thanks again for posting them! 8)
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Not my cup of tea but still a popular dish for many. Looks the business other than the unplanned additions :o. To late to put a good curry pan on the xmas list this year :(. Keep up the good work BMB
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I cooked this dish tonight. Must say my wife and myself thoughly enjoyed it. The base gravy was one of your recipes to. Great work Cory Ander! I will be trying more of your work. Well done and thanks for adding a well written recipe, it was so easy to follow.
Happy cooking
Franco
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I made this recipe last night as part of a curry night dinner party for the family and it was excellent! Everyone commented on how good it was and we all enjoyed it immensely. I followed the recipe exactly, using CA's base sauce and spice mix and it was first class! Thanks, CA! :)
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Glad to hear that you enjoyed it, Franko and Naga 8)
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made this Korma last night for my girlfriend as it's her favourite, she was amazed. it was a real winner.
I'm not really into kormas that much but i was impressed at how good it tasted although a bit sweet.
might cut down on the sugar next time.
copied the recipe to the letter only addition was methi leaves.
great curry, cant wait to try another.
thanks CA
have to admit most of the recipes (base, tahka dal, bhajis, dhansak) that i have made to date have been taken from CA recipes or a slight variation of them.
thanks again
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Thanks CA, just made this using the Taz base and block creamed coconut (it's all I had). Slight modification by frying a small piece of cinnamon and a couple of cloves before adding the chicken, and also reduced the sugar a little, possibly due to the sweetness of the creamed coconut. It came out absolutely brilliant. Like many others I infrequently eat a korma, but this made a very nice curry indeed to go with Curry King bhuna I also made.
Best
Chris
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Used this recipe on Sunday night to make a King Prawn Korma...absolutely splendid, very impressed. I made double quantities so there was enough for a mixed veg Korma tonight. My wife commented that it was the best Korma she'd ever had!
We paired it with a nice spicy Ceylon (another CA special) which was a great mix of spicy and not spicy!
I confess that I bunged in 1/2 tsp of the CA spice mix in the Korma, to give a little extra depth of flavour...just didn't seem right to not put anything in!!
Great recipe...pretty much restored my liking for it as a dish as the ones I'd had over the last few years were just too bland and sweet. Big thanks to CA for the recipe :)
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Having made CA's base recipe and the family were in tonight (so had to keep it mild) I gave CA's Korma a go. I am REALLY impressed with the results, it is very close to BIR's and so glad I have found this site.
I did the recipe exactly by the book with the exception of the spiced oil and have attached a pic. I found my gravy to be slightly more orange than I saw in CA's pics but otherwise it worked out fine.
I think for me next time the things I'd do differently is to remove the Chicken after the initial frying as in the time it takes to reduce the sauce the meat was a little overcooked. I found it very sweet compared to the Kormas I recall but haven't had one in ages and the wife and kids, who do, thought it was perfect.
Thanks CA!
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Now I don't want to criticize CA's recipes, but he does have a sweet-tooth I'd add the sugar bit by bit to taste. I use a lot less sugar but then again I'm not a fan of the stuff.
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Now I don't want to criticize CA's recipes, but he does have a sweet-tooth I'd add the sugar bit by bit to taste. I use a lot less sugar but then again I'm not a fan of the stuff.
Hahahaha. . + 1 on the sweet tooth bit but his recipes are very good providing you remember this. :)
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Looks great JF - I wouldn't worry too much about the colour difference - could simply be a reflection of the photographs.
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I gave CA's Korma a go. I am REALLY impressed with the results, it is very close to BIR's and so glad I have found this site
Hi JF. Welcome to the forum. And thanks for trying this recipe. Glad to hear that your family liked it 8)
I think for me next time the things I'd do differently is to remove the Chicken after the initial frying as in the time it takes to reduce the sauce the meat was a little overcooked
Did you use precooked chicken? How long did it take you to reduce the sauce? It should take less than 10 minutes. The chicken (precooked or otherwise) should be fine.
I found it very sweet compared to the Kormas I recall but haven't had one in ages and the wife and kids, who do, thought it was perfect
My recollection is that kormas are very sweet.
But I recognise that other people's ideal level of sweetness varies. I don't actually have a "sweet toothe", but I do quite like the sweet curries (e.g. korma, CTM). I also find a little sugar can do wonders for bringing out flavours in a curry.
That's why I've invariably put "or to taste" whenever I'm specified sugar (or salt, or chili) in a recipe.
Having tried it "to spec", you can experiment with changing the ingredients and amounts of them for your next one.
Once again, thanks for trying it and reporting back with photos....makes a change for someone to discuss curries (rather than argue the toss about pressure cooker weights, pizzas, chipolata sandwiches, etc)
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Sorry...thank you to BM, Christo and TWR too...thanks for trying it and reporting back to the forum 8)
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I think for me next time the things I'd do differently is to remove the Chicken after the initial frying as in the time it takes to reduce the sauce the meat was a little overcooked
Did you use precooked chicken? How long did it take you to reduce the sauce? It should take less than 10 minutes. The chicken (precooked or otherwise) should be fine.
No it was raw, fresh chicken. It was less than ten minutes to reduce the sauce so it could be to do with the size of the chicken cubes, temperature, etc.
My recollection is that kormas are very sweet.
I always used to follow the recipe to the letter first time but think I've been cooking long enough now that I should just taste as I go
Once again, thanks for trying it and reporting back with photos....makes a change for someone to discuss curries (rather than argue the toss about pressure cooker weights, pizzas, chipolata sandwiches, etc)
Forget that stuff, it's all about the curry! 8)
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.... and I rREALLY need to learn how to do multiple quotes on this forum! :-\
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Hi CA this is my Granddaughters favourite curry we go to a lot of indian restaurants in australia but your recipe is the best she tasted thanks
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Thanks man. I made a madras for me ma the other night and she almost started crying because it was so hot. I think I'll try this little number next.
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CA really appreciate all of the work you have put into this "wonderful" site over the years.
With regards to your Korma,your recipe is for 1-2 meals.
If your making it for 6 , would you use 3 times the spices etc.?
Thank you
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This X member has left the building ;D
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This X member has left the building ;D
:D
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If your making it for 6 , would you use 3 times the spices etc.?
Yes it's fine to just multiply up for creamy curries like this korma.
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Thank you to the OP....
Ive made this curry tonight, and wow, really good, I used Mick/Taz's base sauce, and I didnt make the spiced oil, so added some ground cardamons, ground cloves and a touch of tomato puree to the recipe.
but Im so pleased Ive found this, and will make it again ;D
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The OP will be pleased to accept your thanks. Maybe someone can pass the message on.
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The OP will be pleased to accept your thanks. Maybe someone can pass the message on.
;D ;D
I'm sure somebody will ;)
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Some thoughts on using this recipe:
60ml of the spiced oil is a lot. I found it to be too much, so reduced it to 3 x tablespoons (which is about 45ml)
I used stevia instead of sugar and found it to be a per
The fresh coriander leaf is a great addition - it changes up the flavour of the curry nicely
It really is a great tasting curry. I think the spiced oil is inspired.
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Hi,
Im not sure this thread is still going... but has anyone tried freezing this recipe?
Thanks!
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I haven't tried freezing it but it is my favourite Korma recipe :)
Not sure how the freezing/thawing process would affect the texture of the dish - let us know if you try it.
PS........I don't use the spiced oil and use creamed coconut block.
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Hi Garp,
Sorry I thought I had replied to this but I think my phone messed up! ???
I ended up sending the other half our for a naan from the local as i was eager to try the sauce first before freezing (and he was the one that forgot the chicken...) so didn't freeze this time.
Will certainly let you know how I get on if I do!
Jen
I haven't tried freezing it but it is my favourite Korma recipe :)
Not sure how the freezing/thawing process would affect the texture of the dish - let us know if you try it.
PS........I don't use the spiced oil and use creamed coconut block.
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I'll leave out the cream [Mrs Stan is lactose intolerant} and add some pineapple to give a Malaya, her favourite.