Topic: Chicken korma

[Bubble Wrap]

That does help, thank you!  I've seen a lot of people here seem to boil the chicken, which I've not tried before so may well do. 

Very much looking forward to my first home done korma tonight!  The base sauce smells good enough to just eat on its own!

[Cory Ander]

For precooked chicken, try these threads:

- http://www.curry-recipes.co.uk/curry/index.php?topic=158.0

- http://www.curry-recipes.co.uk/curry/index.php?topic=3215.msg28779#msg28779

- http://www.curry-recipes.co.uk/curry/index.php?topic=64.msg136#msg136

- http://www.curry-recipes.co.uk/curry/index.php?topic=2525.msg22132#msg22132

- http://www.curry-recipes.co.uk/curry/index.php?topic=80.msg213#msg213

- http://www.curry-recipes.co.uk/curry/index.php?topic=1232.msg10656#msg10656

And do a search on "precooked chicken" perhaps?

[JerryM]

Bubble Wrap,

i use the ashoka (the 3215 link in CA's list). the 64 link is good on the cooking front. i'll update the post on my current method.

as CA says there is much personal preference.

[Bubble Wrap]

Thanks for all the hints and tips guys.  I'm pleased to say that the korma came out really well, and I now have a freezer drawer full of base sauce ready to go whenever I want!!!

[emin-j]

George , made your recipe Korma on Saturday for my Daughter and she loved it 

[George]

Firstly, how do people recommmend to pre cook the chicken to make it the best and most authentic kind? 

I think there's texture and flavour to consider. I've used succulent pieces of traditional roast chicken before, with not a spice in sight beyond salt and pepper. The korma sauce is the main thing for me, so chicken like that is more than adequate. You can also cook a chicken breast in the oven in just 6 minutes, so that would be my preferred approach for uncooked chicken, and I wouldn't bother adding spices, either, but you could. I see boiling as too likely to remove some of the natural chicken flavour. "Authentic BIR" might be to do just that, though, in a sort of dumbing-down exercise to try and match the poor quality of average BIR chicken chunks.

I'm very pleased this thread is still attracting interest and positive feedback.

[VICKIE4500]

George,

I'm new here (as of today), and found this wonderful website because I have tried for many years to duplicate a korma recipe.  We actually prefer lamb korma, but figure we can use any meat in place of the chicken.

Anyway, you have mentioned several times that you have reduced MarkJ's base recipe down to 2 onions by dividing by 4.  Is there any way you would be willing to share EXACTLY the recipe that you use? 

I would really appreciate it.  I'm in the US, and am already spending lots of time converting grams and ml's to American measures.

Thank you!

Vickie

[Peripatetic Phil]

I'm in the US, and am already spending lots of time converting grams and ml's to American measures.

"Space Shuttle One, this is NASA Control, do you read ?".  "Read you loud and clear, NASA Control".  "Shuttle One, you seem to be having great difficulty escaping the earth's gravitational field; you don't have a stow-away in the cockpit, by any chance ?".  "Negative, NASA Control".  "In that case, can you just confirm the weight of yourself and your co-pilot ?".  "Sure : I'm 180 pounds, and my co-pilot says he's 78kg (he's English : they use crazy measures over there)".  "Shuttle One, did you say '78kg' ?".  "Affirmative, control".  "Just hang in there, Shuttle One : we're running that figure through NASA's biggest number cruncher right now, because we have the fuel burn rate set at three big measuring cups per microsecond at the moment, and we may need to increase that by a ladleful or so ...".

** Phil.

[daddyL]

George,

Going to try the Korma out tomorrow night, will make to spec (just need to make the base as i dont have this one in the freezer) I think this is the only fair way of a assessing someones recipe and giving accurate feedback, tweak it next time i may do  ;D

  I will post my 100 narga base recipe soon, then any posts that say use any base will now read
"use any base except DL's 100 narga base as its too hot for this dish"  ;D

Leon

[curryhell]

I will post my 100 narga base recipe soon, then any posts that say use any base will now read
"use any base except DL's 100 narga base as its too hot for this dish"  ;D

Leon

Now this i am really looking forward to  reading about.  It may be just up my street ;D ;D ;D

Dave