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George, I've never been to the UK. The only knowledge of BIR food is what I make following the recipes and methods on this site and other resources. I've had plenty of different Korma dishes over the years and one in particular was among the best Indian dishes I've ever eaten. I've never been able to get close to making it.I've seen Korma recipes that are ridiculously complex and include ingredients like rose water and kewra water, gold leaf, etc. Some I've made tasted like eating flower petals and were not good at all. I have also made some successful Korma that have been tasty and enjoyable. I'm not prone to harsh criticism but this one was truly dull. The base gravy was fine and as you described quite acceptable on its own. The unspiced combination of this gravy with pre-cooked chicken (roast), evaporated milk, coconut and nuts (almonds and cashews) was just nothing. The remaining portion is going in the bin today.MA, if you are basing your assessment of Korma on dishes similar to this, I understand your view. A Korma can be a delicious dish. This wasn't.
Livo has now joined the cult of korma haters.
A Korma can be a delicious dish.
I never order korma these days but the fact remains it is one of the top sellers in both restaurants and supermarkets. Many people must arrive here in search of a korma recipe but be deterred by a hostile attitude. It's so sad and hardly in the interest of the forum owner who must be seeking to develop the number of active members.
- 200ml fresh single cream
Hi Garp. Don't see coconut powder in you list of ingredients, do you feel it's not needed, or is it just a personal preference.
I have to agree, George. Some on here don't consider Korma to be a 'real' curry (if such a thing exists) - certainly not a 'real man's' curry.