Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on February 03, 2013, 11:25 PM

Title: Chai-Wallah Korma
Post by: Kashmiri Bob on February 03, 2013, 11:25 PM

Just looking at Dan Toomb's website and not too sure about the recipes these days.  This one looked promising, but doesn't seem to quite fit with the actual restaurant's menu.  What's the ladle for?  The yogurt perhaps?  Carrot paste sounds a bit different though.  What do you reckon folks?

http://www.greatcurryrecipes.net/2012/10/10/a-light-chicken-korma-recipe/ (http://www.greatcurryrecipes.net/2012/10/10/a-light-chicken-korma-recipe/)

Rob  :)

Title: Re: Chai-Wallah Korma
Post by: goncalo on February 03, 2013, 11:34 PM

Thanks for the link Rob

Quote

It is important to cut the chicken breast pieces at an angle as shown. This takes a little more time but it will be worth the extra work.

I don't quite like when recipes try to induce us to do certain things, but can't quite justify why.

Title: Re: Chai-Wallah Korma
Post by: RubyDoo on February 04, 2013, 12:51 PM

Noticed the tin of East End Butter ghee. Arghhhh. EVERY time I used mine I cut myself on the tin. pah.  Sacked it now and have it in a sealed plastic food container. Not sure about this recipe. Not at the front of the list to try.  ;) None of us are very 'Korma' anyhow so maybe that explains it.

Title: Re: Chai-Wallah Korma
Post by: Secret Santa on February 04, 2013, 02:35 PM

Quote from: getonthegarabi on February 03, 2013, 11:25 PM

What do you reckon folks?

I think he's a Yank trying to cook BIR...nuff said!