Topic: Chicken Korma/Passanda

[SoberRat]

Hi,
This is my first video upload actually cooking a curry. I have two more to do yet but I'm a bit slow with it all.
Here is my take on chicken korma/passanda. I have never eaten one before so don't know how authentic it is. It's maybe not as sweet as a lot of korma recipes.

https://youtu.be/vOHfsCb3QNU

 
Ingredients
1 TBS vegetable/seasoned oil
2 cloves
A piece of cassia bark/cinnamon stick
1 tsp ginger/garlic paste(50/50)
2TBS coconut milk powder
1 TBS ground almond
1 tsp mango powder
0.5 htsp mix powder
Touch of cinnamon powder and ground cloves
Splash of water
2 ladles (300ml) base gravy
1 portion of precooked chicken
2 TBS jaggery (I use shakkar)
Salt to taste
Small handful of golden sultanas and roasted almond slices (optional)
1 level tsp masala sauce
Splash of evaporated milk
Pinch tandoori masala (TRS)

Method
Heat the oil in the pan and add cloves and cassia bark. Allow the spices to sizzle until they are aromatic.
Add ginger and garlic paste, wait for the sizzle to reduce then add the ground spices. Add a splash of water.
Mix well and allow it to reduce then add the base gravy. Increase the heat and reduce the sauce.
Add the precooked chicken, jaggery and salt. Add sultanas and almonds and mix well.
Reduce the sauce more then add evaporated milk on a reduced heat. Cook until the sauce thickens then add
a pinch of tandoori masala. Mix in and serve. Garnish with evaporated milk, almonds and tandoori masala.

Hope this is of use to someone

All the best

Rob
 

[Garp]

Nice one, SR, thanks for posting. How about a voice-over

Nice and easy to follow though - looking forward to the madras video.

Interesting use of the evaporated milk - haven't seen that one before.....and what's in the masala sauce?

[SoberRat]

Hi Garp. Yes the evap milk started when I had no cream so I tried that and it worked well I think. The masala sauce is this. All patak's pastes I'm afraid. I use this for my tikka marinade

1tbs kashmiri masala paste
1tbs tandoori paste
1tbs tikka paste
8 tbs natural yogurt
1tbs g/g paste
1tbs mustard oil
1tbs methi leaves
1 1/2 tsp Coleman's garden mint
1/2 tsp garam masala
1/2 tsp tandoori masala
Juice of 1 lime plus a bit of zest   

Thanks

Rob

[loveitspicy]

Just a bit of useless info - Carnation Evap milk was used at all the t/a's i worked in 20+ years ago

best, Rich

[George]

Interesting use of the evaporated milk - haven't seen that one before....

It's in Ghanna's guidelines as turned into a recipe with quantities by myself, in the thread for chicken korma on this forum, dated c2005.

[SoberRat]

Just a bit of useless info - Carnation Evap milk was used at all the t/a's i worked in 20+ years ago

best, Rich

Not useless at all Rich, it's good to know things like that,
thanks
Rob

[SoberRat]

How about a voice-over

Errrrrm I will think about it mate........hehehehe

[DalPuri]

Just a bit of useless info - Carnation Evap milk was used at all the t/a's i worked in 20+ years ago

best, Rich

Not useless at all Rich, it's good to know things like that,
thanks
Rob

And I remember standing in the queue behind an Indian guy in the old Safeway, opposite Wimbledon town hall (now Centre Court Shopping Centre), in the 70's, buying 30-40 tins of Carnation (evaporated) milk.
Then watching him cross the road to the Indian Restaurant.