I wasn't so impressed with using just the Ashoka base with some cream and cocnut cream as the final result was just too runny. I'm going to have to work on my Kormas or look at different recipes on the forum.
Personally, I feel that the Ashoka base and bunjara are a little heavy on the salt so will probably adjust this when making up future batches.
Anyway, good stuff overall!
Panpot, are there any signs of you getting more recipes for the Ashoka base?
I know I got the Korma from this site, but for the life of me, I cannot remember who produced this. However, my daughter who is a Korma fanatic, will not buy a Korma from a restaurant anymore as she says, they do not have the flavour that this dish produces. My apologies to the one that produced the recipe for this, but I cannot remember who it was.....
But enjoy, it's lovely!!
Serves 1-2
Ingredients:
300g skinless chicken breast (chopped into approximately 1 inch cubes)
60 ml veg oil
1tsp fresh garlic (pureed)
1 tsp turmeric powder
200ml curry base
6 tbsp coconut milk powder (both Cocomi and Nestle produce this)
2 tbsp sugar (or to taste)
0.5 tsp salt (or to taste)
100ml fresh single cream
milk (as required)
2tbsp almond meal (or cashew meal)
fresh chopped coriander - optional
Method:
Stir the coconut milk powder (and almond meal or cashew meal, if using), into the cream, to make a lump-free paste.
Heat the curry base to a gentle simmer
Heat the oil in a suitable pan on a low heat
Add the chicken and fry, for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside).
Add the garlic and turmeric and fry, for a minute or so, with continuous stirring (do not burn!)
Add a ladle of curry base and stir
Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens.
Add the coconut milk mixture and stir in, cook for a few minutes until the chicken is cooked and serve
Topic: Index of Panpot's Ashoka Recipes (Read 211638 times)
