Chicken Korma using Saffron Gravy Base (serves 2)

Saffron Base Gravy here https://curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262

Prepare chicken

300 g Chicken breast cut into bite size pieces
3 tbsp natural yoghurt
0.5 tsp garlic puree
0.25 tsp ginger puree
0.25 tsp salt
0.25 tsp turmeric
1 tsp lemon juice

Mix all the above ingredients into a bowl and marinate for at least 1 hour

Meanwhile, back at the ranch, make the cream sauce mix

3 tbsp almond powder
3 tbsp single cream
2 tbsp natural yoghurt
1 tbsp finely grated desiccated coconut or powder
1 tbsp carnation condensed milk (optional)

Mix well together in a small bowl

Then measure out the spices

2 tsp coriander powder
1 tsp garam masala
1 tsp cumin powder
0.5 tsp chilli powder

Now prepare

Half a small cooking onion very finely chopped (60g)
2 cloves of garlic very finely chopped (10g)

and

400 ml of Saffron Base Gravy (if used from frozen bring to boil and simmer for 5 minutes before use).
1 tsp salt
0.25 tsp garam masala
2 tbsp single cream

Cooking

Grill chicken pieces under high heat for 5 minutes each side (do not let it brown). Remove and set aside. (Incorporate any remaining marinade into the cream mix).

Heat 2 to 3 tbsp fresh vegetable oil in pan on medium heat, add chopped onion and fry for 2 minutes stirring continuously (chefs pan shuffle) to prevent it burning, Add the garlic and cook for another 1 minute stirring continuously (do not let the onion or garlic burn).

Add the spice mix and stir fry for 1 minute more (do not burn).

Turn up heat and add about a quarter of the gravy, bring to the sizzle (which should be almost immediately), and then add another quarter. Add the chicken pieces and stir to coat the chicken with the mix.

Add all the remaining gravy and bring to boil. Stir in the cream mix, a tablespoon at a time. Add salt and remaining garam masala.

Simmer for 10 to 15 minutes until the chicken is cooked.
Add sugar and salt to taste.

Stir in 2 tbsp single cream just before serving.

Garnish with flaked almonds and a swirl of single cream (watch the diet).

SnS  ;D

Quote from: Cory Ander on February 09, 2008, 09:01 PM
Thanks for sharing your recipe with us SnS...great photos again!   

I think you said you were going to discuss making a korma with the restaurant owner?  Did you do this and, if so, which aspects of this recipe are as the restaurant do please? 

1) I havn't yet.
2) None, as far as I'm aware.

I was primarily seeing if it was posible to make a Korma using their standard base gravy.

;D

Good job on the korma recipe, SnS.

Those are some absolutely superb photos!  Sure puts me to shame.

Keep up the good work.

ast

SNS made thins tonight with great results.

I have to admit that im not a great fan of korma - im a bit of a steam-head when it comes to choosing a curry, but felt like making something different.

I used the Rajver gravy and used a little more condensed milk.

The missus says its the best korma she has ever had and she like a korma from the local

Will be making this again - thanks

Thanks again, SnS, I made the Korma to your recipe and me and the wife thought it was better than most Kormas from a takeaway - very yummy although I prefer more spicy curries usually.

The only change I will make next time is to tone the base sauce down a bit as that half teaspoon of extra hot chilli powder in my base still shows through in the korma.

Sorry no photos this time but a highly recommended base and korma recipe combination.