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.
Topic: Chicken korma (Read 95577 times)
