Topic: Chicken Korma

[jimmyja]

Chicken Korma

2 ladles of curry base. (New curry base)
1 and a half ladles of coconut milk.

2 Tablespoon of coconut powder.
2 Tablespoon of ground almonds
1 Pinch of garam massala
1 Pinch of ground cumin. 1 Pinch of ground coriander.
1 Teaspoon of Jaggery (you can adjust according to your preffered sweetness)

1.Heat base sauce and add chicken and simmer with a lid on for about 8 mins or until just cooked. Stir every 2 minutes just so it doesn?t stick. It shouldn?t because of the oil in the base.

2. Add coconut milk and re simmer.

3. Add cocounut powder ground almonds and the jaggey. Add garam massala and a pinch of cumin/coriander and simmer for another 2 mins stirring all the time.

Add 3 Tablespoons of double cream and stir through simmer for another 2 mins.

Serve with Rice and Nan.

This again is as close as I have got to to my fav korma... I might add that I have tried this twice. Regarding the new base the 2nd time I made it I only added half a tablespoon of chilli powder and half the paprika.

Please give it a go.. I'd appreciate any feed back.

[Cory Ander]

Thanks for sharing your recipe with us Jimmyja 

Do you think normal white or brown sugar can be used in place of jaggery?

[jimmyja]

Yeah, im sure white sugar or brown sugger would work. I just think jaggery works well. It is a little sweeter! I guess you could add little more white sugar.