Topic: Traditional chicken korma and pilau.

[chewytikka]

Curious Lc
Your Korma looks a bit gritty and watery, instead of the usually smooth and opaque/creamy.
I realise your not aiming for BIR style, but interested how you created the bulk of the sauce.

cheers Chewy

[littlechilie]

I gave up using pre cooked ingredients a little while ago, for my taste fresh ingredients are a winner, .

You know, I think you might be right
I know a lot of Asians who have been telling me this for years!
I've spent nearly a whole a day on the pre cooked stuff and I've not been fully satisfied with the finished meal.
And that Korma looks amazing

Hi Haldi,Chewy. I now work in a hospital, so as you can imagine I also work with many cultures and they give much advice some similar to your statement.
This dish was as good as it looks fresh sweet and tangy, quite simple and really tasty.

Whole spice fried in oil then g+g, salt and fresh tomatoes cook down and add mix powder. 4 onions chopped and add water then pressure cook till soft 20 mins and blend. Add sugar a little tamarind and chicken I use thighs. I pressure cook it till done and reduce to consistency.
Then add chopped pineapple and almond and coconut, this is the grit described by chewy and the look of many authentic korma. I could grind this but that's not authentic imo.
I added cream after the photo, very tasty dish I made my quantity for 4 people but I'm sure you can work it out with your knowledge and experience.

Whole spice can be removed before blending. Casia, cardamom, 1 X clove and bay leaf.
Sorry for the edits but I'm on my phone and busy.....
Thanks for your interest.
Lc.

[Peripatetic Phil]

I used to cook my spice in oil also, but stopped as I found it was not in keeping with my take away flavour. This is something I seem to of held on to in my cooking, it's nice catching up on your input and method.

I tried /not/ cooking the spices in ghee at my last attempt, but for me the flavours were then too undeveloped; it could be that the longer cooking time required by your method allows the flavours to develop more.

** Phil.

[littlechilie]

Hi Phil, Interesting feedback. It's not really a subject I have ever spent time doing precise testing over. When I used to try and replicate TA flavours I just followed by example, from all authentic bir vids I have seen or from personal viewing the spice is boiled usually with added Gee.
Personally I have never felt the need for gee in my pilau but I know it's a flavour component..
Frying whole spice in oil for pilau is in line with authentic Indian cooking... Also an excellent way to cook and a style of cooking a favour myself, just not the rice..
Many thanks.