Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Korma => Topic started by: Cory Ander on December 31, 2011, 09:22 AM
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CA's Simple Chicken Korma (very mild, sweet, creamy and coconutty sauce)
serves 1
Ingredients:
- 200g (about one medium) skinless chicken breast (chopped into bite sized cubes)
- 60ml (about 4 tablespoons) of vegetable oil
- 1 rounded teaspoon of butter
- 0.5 level teaspoon of turmeric powder
- 0.25 level teaspoon of salt (or to taste)
- 4 heaped tablespoons of finely milled dessicated coconut - or "coconut flour" or "coconut milk powder" (or to taste)
- 2 heaped tablespoons of almond meal (or to taste)
- 2 heaped tablespoons of sugar (or to taste)
- 200ml of simple mild curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407 (http://www.curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407))
- 4 level tablespoons of fresh single cream
Method:
- Heat curry base to a gentle simmer
- Add oil and butter to a separate pan and heat on a medium heat
- Add chicken pieces and stir fry until just sealed (i.e. just white on the outside)
- Add turmeric powder and salt and fry for about 30 seconds
- Add coconut, almond and sugar and fry for about 30 seconds
- Add curry base, stir, and bring to a simmer
- Simmer, for about 4 minutes, until the chicken is cooked (i.e. white) throughout
- Add cream and stir
- Continue to simmer until the desired consistency is achieved
- Serve
Notes:
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use precooked chicken, or other precooked meat, or prawns - just add it, with the curry base, and make sure it is reheated thoroughly
- 1 level teaspoon is 5ml and 1 level tablesoon is 15ml
Here is a photo of the resultant Chicken Korma:
(http://www.curry-recipes.co.uk/imagehost/pics/74b6e7be11798f2425d3acada41749eb.jpg) (http://www.curry-recipes.co.uk/imagehost/#74b6e7be11798f2425d3acada41749eb.jpg)
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That looks spot on CA. Looking at the ingredients it will taste as good as it looks if korma does it for you. I use exactly the same ingredients in my recipe with a little variation in proportions depending on how the individual likes their korma. Some restaurants round here produce a korma which is heavy on the coconut, other heavy on the almonds, some are sweet and some very sweet but all rich with cream. Next time i cook it i'll post the recipe and some pics.
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Hey CA, another winner there my friend.
Like CH, very similar ingredients to the one that I make, with the exception of salt and turmeric. As I make it for the wife, it is her that usually does the taste confirmation and she is fine with mine but, I can see adding salt would give it a lift.
Many thanks for posting yet another very clear and comprehensive recipe.
Ray :)
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Hello CA and thanks for the great looking recipes (from a newbie here.) I'm going to find the necessary ingredients and cook it next week. Looks great meals for cold times.
I have a question, how would you compare this recipe to the one you posted two years ago (the other Chicken Korma recipe,) do you prefer this new version or is it simply a simpler one for time constrained occasions?
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I tried this last night .. the flavour was great and the consistency of the sauce was nice along with the colour. The only negative for me was that I used Dessicated Coconut ( we live in Slovakia so there was no chance of coconut milk powder.. even curry powder is exotic here !! ) which always feels a little saw dusty to me. Overall a good quick tasty mid week curry .. as soon as I can get some of the milk powder I'll try CA's original one which looks better to me.
CA's Phall tonight ... cucumber wet wipes in the fridge in preparation for the next day !!!!
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Also cooked this tonight..........very authntic. The kids all agreed it wa shte best Korma they had ever eaten.
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At the request of our kids (not normally curry fans) I cooked this again tonight, along with CA's Jalfrezi and the Bradford Masala. I halved the quantity of salt in the Bradford dish, but I think it really does need all that salt to taste right.
Anyway, I tried to get a couple of pictures. Sorry about the light but I cooked this outside on the BBQ sideburner, and they were snapped with my iphone. I'll try harder next time.
Another 10/10 from the kids for the Korma. :)
(http://img.photobucket.com/albums/v625/mickey-t/019-1.jpg)
(http://img.photobucket.com/albums/v625/mickey-t/022-2.jpg)
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I tried this one last night was pretty nice.
I have found that this korma is a lot sweeter and less thick than the BIR Kormas (Simmered it for a while) I have tried. Seems like the ones I have tried have a sweet with a little spice kick, not enough to make a difference but to tone down the over power sweetness of the korma.
Think I will try this again tomorrow and add a little less sugar, got any suggesions CA?
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Hi CA and thanks for the recipe!
I have to say, I have never been one to go for Korma, but cooked this today as my kids don't like food too spicy and it tasted fantastic ;D
Does this look about right? (Did not have coconut flour so had to use dessicated coconut hence the grainy texture...
(http://www.curry-recipes.co.uk/imagehost/pics/523157dbc907d6bca2b44ceb8cf5f180.jpg) (http://www.curry-recipes.co.uk/imagehost/#523157dbc907d6bca2b44ceb8cf5f180.jpg)
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Hi Tongey,
Looks about right, to me, tongey 8)
Right colour and, as you say, the dessicated coconut gives a more grainy texture than "coconut flour/powder" would. Other options, to get a less grainy texture (if you prefer), are to use coconut milk, coconut cream, coconut milk powder or creamed coconut. Or finely mill your dessicated coconut into flour/powder.
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Thanks CA
Next time I will mill up the coconut, then once that bag is gone buy coconut flour instead!
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Hi CA, Probably a thicko question, but here goes...
Given the choice between this Simple Chicken Korma and your Chicken Korma recipe posted in Jan 2012, which one would you make for yourself? I know there are differences between the two recipes, but I'm not too sure which would turn out the best (if there is such a thing as "best"!).
I know it comes down to a personal choice, but I'd appreciate your recommendation nevertheless.
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Hi Naga,
A perfectly reasonable question.
Both, in my opinion, produce very nice ("BIR-like") Kormas.
This "Simple" recipe is less complex and easier and quicker to make. It produces a "less complex" and "cleaner" tasting Korma (if that makes any sense?). In some ways I prefer it accordingly.
However, I guess you'd really need to try both recipes (with their accompanying curry base and spice mix) to determine which you prefer.
I guess it would largely depend on which curry base and spice mix you are inclined to (or can be bothered to) make.
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Thanks, CA. I sort of knew instictively that it would come down to making both and tasting for myself - I suppose I was looking for a shortcut that didn't really exist in the first place.
You're right to mention the base and spice mix recipes, though. I've made a couple and find that, so far, the Abdul Mohed base/spice mix suits my tastes best so far. I hadn't really given much thought to the subtleties that other combinations might make to a dish.
At the moment, it's less about the "botheration" factor than it is about the space I have available in my freezer! Ever since I embarked on this BIR journey, I'd be lucky if I could squeeze a single frozen pea into the freezer for all the tubs of base, G/G paste, bunjarra, masala, chicken tikka etc., etc.!
But I will definitely give both of your Korma recipes a go and see which tickles the tastebuds the most.
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Just made this for the family and it went down a storm! Today was the first time I tried making a BIR (with all the base sauce) and it was incredible!
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The re-emergence of this thread has reminded me that I never reported back on this Korma.
I've made the original Korma recipe (i.e. not the simple version) 3 times now, using pre-cooked chicken but otherwise according to spec, including the spiced oil, base gravy and spice mix, and I have to say it is the best Korma I've ever tasted - and the rest of the family back me up on that. CA's pilau rice completed the dish each time.
I was never a Korma fan, but I am now a convert! Personally, I would make it with a deal more heat on the palate for myself, but the family prefer a milder dish.
It's a winner! :D
Edit: Oops! I just noticed the thread title and now recall that I've already responded on the correct thread here (http://www.curry-recipes.co.uk/curry/index.php?topic=3975.0). Should have gone to Specsavers! :)