Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: nursebetty on June 19, 2015, 04:26 PM
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first time making Chicken Korma and I combined two recipes and end result not to my liking as non of the recipes called for Coconut.
As I tend to cook by taste I then added more ginger and then added coconut and ground almonds.
The original recipes it was Cashew nuts which I did add but felt Almonds gave it the bite as does the coconut.
First time using a base Curry as well and some of the family hate onions but scoffed the Korma
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Have you tried using coconut milk powder? It gives a good standard BIR taste. Maggi do an expensive packet, but you can find cheaper brands even in big supermarkets.
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Here's my adaptation of CA's Korma, scaled up..
Chicken Korma serves 3-4
Ingredients: -
3 or 4 chicken breasts cut into bite-sized pieces - 4 tbsp vegetable oil.
- 4 tsp fresh garlic (pureed) - 2 tsp turmeric powder - 400ml curry base - About
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Having reviewed that....that's not how I do it.....not with raw chicken anyway.
Pre-cooked chicken after the first ladle of base works for me - sorry about the dementia ;D