Topic: korma masala paste / garys chicken korma(as i understand it)

[woodpecker21]

hi g/gls
found the post for terrys korma paste so here goes

korma masala paste

100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

place all these ingredients in a bowl mix well then add coconut powder until you have a "solid" consistency.
use as little or as much as you need to acheive the results of your own taste.
i would suggest that you should use 1 chef spoon per portion of your korma dish adding it just after the first ladle of you base sauce has been added and evaporated down

try this
chicken korma(my own work and untried recipe)
4tbsp oil
11/2 tsp restaurant masala
2 pinches salt
1/2tsp turmeric
1chef spoon korma masala( 4 tbsp)
2-3 ladles of curry gravy
1/2tsp fresh coriander for garnish
1 portion precooked chicken

add oil to pan heat not too hot
add turmeric fry for 10-15 seconds
add salt and restaurant masala stir well for 20-30 seconds if sticking add a little water
evaporate the water and the spices lose its grainy feeling in the pan
add 1 ladle of gravy stir well evaporate down
add korma masala and stir well for 20-30 seconds then quickly add another ladle of gravy add the chicken stir well
add last ladle of gravy after 2-3 mins
fry for 4-5 mins
take off the heat sprinkle  coriander and cover with a lid allow to settle for 5 mins approx.

not being a korma lover hopefully someone else could try this and post feedback
(thank you terry for originally for posting his recipe for this paste).

good luck

regards
gary

[johnboy]

Forgive my ignorance, what's a chef's spoon?  :-[

[Mark J]

Its the big spoons they use, about the size of 4 TBSP

[George]

korma masala paste
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar
place all these ingredients in a bowl mix well then add coconut powder until you have a "solid" consistency.
not being a korma lover hopefully someone else could try this and post feedback
(thank you terry for originally for posting his recipe for this paste).

I tried Terry's korma masala paste last night and, unfortunately, hit another example of the big problem re. vague quantities, as discussed on another thread quite recently. No quantity is given for coconut so I did as instructed and started adding it until the mix reached a "solid consistency". I gave up before it reached anywhere near what you'd call 'solid' because by that time I'd used far too much coconut. The coconut powder is not cheap and I simply thought : "this can't be right. If BIRs added this much coconut powder, then korma would not be so moderately priced, compared to other dishes on the menu".

If Terry reads this, could you please give some indication of the quantity of powder to use, e.g. in tbls?

Ghanna's korma recipe remains my favourite so far, using 50g of coconut CREAM to 85g of evaporated milk. Now, I reckon 85g of evaporated milk is about equal to the 100ml of cream in Terry's recipe.

Regards
George

[johnboy]

Ghanna's korma recipe remains my favourite so far, using 50g of coconut CREAM to 85g of evaporated milk. Now, I reckon 85g of evaporated milk is about equal to the 100ml of cream in Terry's recipe.

Regards
George

George, i'm keen to try a Korma recipe and was interested in Ghana's but haven't had time to experiment with quantities yet. Have you made Ghana's recipe and if so what quantities of the ingredients did you use and how did it turn out?

I'll give Terry's recipe a go too once I have a minute or two!

JB

[George]

George, i'm keen to try a Korma recipe and was interested in Ghana's but haven't had time to experiment with quantities yet. Have you made Ghana's recipe and if so what quantities of the ingredients did you use and how did it turn out?

John Boy

Here 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.

Enjoy
Thanks
ghanna
(with quantities and some other suggestions, like the great MarkJ base sauce, added by George)


Further comments by George:
- Ghanna reckoned evaporated milk tasted much more like a good BIR than cream. I agree.
- if you use any other base sauce, you're on your own! The reason I say this is that the MarkJ base tastes almost like korma on its own. It's a great foundation for korma, and much more besides
- no spices are added. Yes, no spices. My attempts at adding spices have not yet led to any great improvement.
- I do however add salt and SUGAR to taste
- I'm not convinced that high heat is necessary or even desirable for this dish. I use a low-medium flame

This remains my favourite recipe for chicken korma.

[johnboy]

Thanks, I'll give it a try.

I still have some of Darth's base left so I will try that and then make some of MJ sauce to compare the two.

[George]

I just added salt and sugar to the recipe I use. Good luck.

Regards
George

[CurryCanuck]

I'm not convinced that high heat is necessary or even desirable for this dish. I use a low-medium flame

I quite agree George , this is one recipe where moderate heat is a must . I shall give your version of Korma a try - thanks for the post . 

CC