Topic: Chicken korma

[DARTHPHALL]

DARTHPHALL'S bag is 500-600 ml. ;D

[CurryCanuck]

Hmmm , 500 - 600 ml , a very serious bag condition , but fortunately not fatal if treated in time . You will require LIT ( leech intervention therapy ) immediately - here is the link - www.suckitup.org  ;D ;D

[Cory Ander]

...I have finally succeeded in producing a chicken korma which is as identical as I can tell, to many chicken kormas I have had in BIRs.........the recipes from Ghanna and MarkJ are already documented here.....all I did was bring them together.

Hi George,

Please could you post the final recipe that you used.....for the benefit of others here (including me!)?

Many thanks! 

[Chilli Prawn]

I have posted a measure ment guide on hints and tips. Maybe we could use this as a reference for the future?  I know I forget sometimes when I refer to cups.

CP

[DARTHPHALL]

I prefer double D Cups  ;D
 LOL I'm no mug !!!  ;D ;D

[Chilli Prawn]

I see your on form as usual DP!  I am down in mine at the mo' cos I have just done two big batch runs of Punjabi Lamb and Beef Madras; so I must awah to the pub (next door) for a few bevvies.  Have you tried the Sith Challenge?  Do a search on the web.

Cheers
CP

[George]

Please could you post the final recipe that you used.....for the benefit of others here (including me!)?

Here's a reprint of a recent post of mine on another korma thread:

This 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.

Incidentally, is condensed milk = evaporated milk + sugar ?

[CurryCanuck]

Thanks for the heads up George ...always a good move to be reminded of an exemplary recipe !

[Cory Ander]

Thanks for re-posting the recipe George 

[CurryCanuck]

I think that perhaps we should have a thread for those tried and tested recipes on the site that have proved over time  ( having been tested by the majority of the regular contributing group ) to be outstanding . Perhaps we could create the top ten of BIR recipes on this thread -  what do you think ?