I tried this Chicken Korma last night and it was superb. The only mistake I made was to add too many nuts, 40g of both almonds and cahsews so it turned out a bit too thick, but after having added some milk to thin it out a bit it turned out really well.

Oh, by the way 85g (weight) of evavporated milk actually also turns out as 85ml I measured it yesterday.


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Chicken korma
? on: May 30, 2005, 02:49:29 PM ?
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After around 20 years of trying (about 10 times over that period) I have finally succeeded in producing a chicken korma which is as identical as I can tell, to many chicken kormas I have had in BIRs. I owe great thanks to at least three people: (a) Jedi Spice Man and anyone else behind setting up this brilliant forum. Without it, I would probably never have heard from (b) Ghanna who provided an invaluable input of key ingredients such as evaporated milk, and (c) MarkJ who obtained the first class recipe I used for my base sauce. The recipes from Ghanna and MarkJ are already documented here. All I did was bring them together.

The successful attempt followed Ghanna's tip of not adding any spices, apart from those already in the base sauce. I may try adding some spices later, like some restaurants almost certainly do. After all, not all their chicken kormas are indentical, from place to place. But they all have a familiar taste, which is already present in my first attempt.

Regards
George

And here is the recipe (added by CA on behalf of George):

Here's a reprint of a recent post of mine on another korma thread:

This is a quick paste of Ghanna's recipe (which had no specific quantities or base sauce type) together with the quantities which I used, very successfully:

"It is one of the quickest curries to make in the restaurant kitchen" said Ghanna....
Ingredients :
Curry gravy ? 0.5 pints of MarkJ base sauce
Evaporated milk ? 85g, yes by weight
Creamed coconut ? 50g, again by weight
Any kind of nuts ( some use cashwnut ,some use Almonds, Some use a kind of nut similar to hazelnut ) ? use 0.5 oz almonds plus 0.5 oz raw cashew nuts (both unsalted). Grind to a powder.
Pre-cooked chicken, meat, prawns, or defrosted vegetables.

Method :
Heat some oil from the top of the curry gravy. Leave the heat on high all the time
Add the curry gravy
Add creamed coconut
Add nuts
Add evaporated milk
Add pre-cooked ingredients
Boil until oil rises to the top
Sprinkle some coriander
Serve

Some add fenugreek leaves ,some don't.

It might be worth defrosting it, remove the meat from the sauce, then in a pan heat 1 tlbs oil, add some chilli powder and fry for a minute then adding the sauce, let it heat up and mix with the chilli, then add the meat back in and heat thoroughly.

I tried Curry Canuck's version of Bombay Potatoes last night and it was excellent!  The only thing I changed was, I added 1 1/2 teaspoons of Mustard Seeds, I added 1 fresh green finger chilli and 1/4 tsp of hot chilli powder, I used a 2" piece of ginger and I peeled and crushed 2 cloves of garlic and added that too.

Top recipe Cannuck, I am impressed! 

And if you want aloo gobi, just par boil some cauliflower and add to the pan when you add the potatoes

I might try adding some mushrooms next time and see how that turns out too.......

3 tablespoons  oil
1 1/2 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon hot chili powder and 1 fresh green chili
2 inch fresh ginger, peeled and grated
4 tablespoons butter
2 cloves of garlic, peeled, crushed and finely chopped
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes,  diced
1 cup fresh coriander, roughly chopped
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes and garlic, making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes, fresh coriander and garam masala .( for an interesting twist , try adding a little buttermilk at the end stage - garlic & onion may also be added at the initial frying stage )

Would the sauce work just as well for Prawn Puree?

I've found when cooking any base chicken or meat it is best not to cook the meat thoroughly through, this makes the meat dry and chewy.

Instead partially cook the meat then finish cooking it off in the final curry. The meat comes out more tender and is still thoroughly cooked through.

Rgds

Bob