Topic: Spicing up chicken korma

[John Beales]

Advice needed. I made a batch of chicken korma for a friend but used thighs and they wanted breast which leaves me needing to spice it up to madras strength. Any ideas please would be appreciated. John

[Peripatetic Phil]

I'm not sure it is really possible to bring up a korma sauce to Madras strength, John; the cream/joghurt/whatever that you have used to replicate a korma texture will be a real obstacle to success.  I would be inclined to rescue the meat from the sauce and then start again, making a real Madras sauce from scratch, then add the korma'd meat treating it as a pre-cook.

** Phil.

[John Beales]

Thanks Phil. I did wonder if it were possible to retrieve it. Guess I try and get used to chicken korma. I am not a 'trainee chef' btw. I am 65 lol. John

[Peripatetic Phil]

A mere stripling, lad; at least one of us will be 69 next month, D.v.!  Maybe add some hot mixed pickle to the existing korma, and perhaps even some fresh chillies; that may help to lift it beyond the "bland" level.

** Phil.

[Madrasandy]

I would attempt to make a tarka with garlic, chopped green chillies, chilli powder, blended toms and add that to your korma. Might work , might not but I would try it. Got to be better than a Korma either way 

[Unclefrank]

You could add some Naga pickle or some green chillies which i have done in the past and it does spice the curry up, finely slice the green chillies and don't deseed them, lovely, could also add spinach too.
If you have any base you could add 200ml of korma sauce and 100ml of base and then use that as your base to cook curries adding as much chilli as you want.