Topic: Chicken korma

[976bar]

Can anyone tell me where I can find MarkJ's base curry sauce recipe please? I've looked in the section for base sauces but cannot find it.

Many thanks

Regards

Bob

[George]

Can anyone tell me where I can find MarkJ's base curry sauce recipe please? I've looked in the section for base sauces but cannot find it.

Here it is, as correctlty listed under the index of base sauce recipes:

http://www.curry-recipes.co.uk/curry/index.php/topic,279.0.html

I make the Mark J base with just 2 onions and it tastes delicious. I think there's 10 and 30 onion versions on this site. Simply pro-rata each and every ingredient down to 2 onions.

NEVER EVER listen to suggestions that you should leave some ingredients at the same weight, e.g. whether you use 2 or 30 onions. You know it simply can't make sense.

Good luck
Regards
George

[976bar]

I tried this Chicken Korma last night and it was superb. The only mistake I made was to add too many nuts, 40g of both almonds and cahsews so it turned out a bit too thick, but after having added some milk to thin it out a bit it turned out really well.

Oh, by the way 85g (weight) of evavporated milk actually also turns out as 85ml I measured it yesterday.


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Chicken korma
? on: May 30, 2005, 02:49:29 PM ?
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After around 20 years of trying (about 10 times over that period) 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. I owe great thanks to at least three people: (a) Jedi Spice Man and anyone else behind setting up this brilliant forum. Without it, I would probably never have heard from (b) Ghanna who provided an invaluable input of key ingredients such as evaporated milk, and (c) MarkJ who obtained the first class recipe I used for my base sauce. The recipes from Ghanna and MarkJ are already documented here. All I did was bring them together.

The successful attempt followed Ghanna's tip of not adding any spices, apart from those already in the base sauce. I may try adding some spices later, like some restaurants almost certainly do. After all, not all their chicken kormas are indentical, from place to place. But they all have a familiar taste, which is already present in my first attempt.

Regards
George

And here is the recipe (added by CA on behalf of George):

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.

[gideon_farquharson]

Hi,

I just tried this yesterday with startlingly successful results! I'm in America and couldn't find creamed coconut, but used powdered coconut milk which did fine. It thickened up a lot, so I thinned it with almond milk, which stopped it curdling on a reheat.

Thank you all so much

S.
 

[Secret Santa]

I'm in America and couldn't find creamed coconut, but used powdered coconut milk which did fine.

You did exactly right Steve, the restaurants DO NOT use creamed coconut block in the main curries, buit they do use what you used, so well done!

[Deadman]

I'm knocking this up tonight using Sns's curry sauce, George.

Many thanks

Mick (A newbie today)

 

[qprbob]

I'm not a great fan of Korma's, to mild for me. I have four portions of SnS's base left and was thinking of giving a Korma a go, as my parents are visiting me early June and I know they will enjoy this. I will be interested in your results using SnS's base. I have to say that i've made Bhuna's, Jalfrezi's and Madras's using SnS's base and they are very good indeed.
I will also try the version at the start of this thread and post results when they have been tried and tested.

[JerryM]

qprbob,

ronnoc's korma might be of background interest. i am sure George's is the one to go for. i've made the ronnoc's version (only korma i've made) and it did taste good.

http://www.curry-recipes.co.uk/curry/index.php?topic=2332.msg20726#msg20726

[Bubble Wrap]

Hello,

I know that this is an old thread but I'm making this specific recipe tonight so I thought I ought to keep it in here.

I wondered a couple of things. 

Firstly, how do people recommmend to pre cook the chicken to make it the best and most authentic kind?  Also, you all say about 250ml of base per person?  That is without anything else added is this right?

Thank you in advance!

[Cory Ander]

Welcome to cr0 Bubble Wrap,

No worries about resurrecting an old thread, it's possibly the best korma recipe/thread going, so far.....

Personally, I don't bother precooking chicken (it can become too dry), just fry at the start.  If you do want to precook it (as BIRs do) you will find some methods if you do a search.

And, yes, about 250ml of curry base per person, without anything else added.  For a korma (where other liquids are added) you could probably get away with less (say 200ml per person) though.

Hope this helps