Topic: My takeaway Chicken Korma

[mustafacurry]

This is the takeaway type Chicken Korma I make in the bar for the ex-pats in Spain and I have had some very good feedback. checkout www.chickentikkaway.com for more of my curries which I will be adding to this site at a later date.
It is very quick and easy to make.

I make the curry when it is ordered and it makes 1 large portion.
If you want to make enough for more people use 2 ladels of sauce per person and 1/4 more of each spice per person.

Ingredients
1/2 tsp grnd coriander
1/4 tsp garam masala
1 crushed cardamom pod(remove the outer skin)
2 ladels Basic curry sauce
1-2 tbs cashew nuts
2 tbs coconut cream
1 ladle of cooked chicken(I normally marinate all my chicken in yogurt and my home made curry paste 24 hrs before)
3 tbs cream
2 tbs fresh coriander(optional) I don't use it because it's expensive and harder to come by in Spain, I would use it if I could.

Directions
1. heat a little oil in a wok or frying pan(about 2 tbs)
2. fry the coriander and garam masala for about 30 seconds
3. add the 2 ladels of basic curry sauce fry for about 30 seconds
4. add the cashew nuts & coconut cream
5. add the chicken pieces cook for about 1 minute until the chicken has heated up
6. add the cream and stir
7. Serve

Preparation is everything

[CurryCanuck]

Hi Mustafacurry,

What curry base do you use ?

CC

[BOMBAY BUTTIE]

WHAT CURRY BASE DO YOU USE AND SPICE MIX

[Chilli Prawn]

Any base will do! As long as it is mild.

CP

[fatgit]

Made this for the third time on Wednesday using Admin's base ( http://www.curry-recipes.co.uk/curry/index.php/topic,1894.0.html ) but leaving out the chilli powder, as the missus can't eat anything hotter than a potato
I also increased the amount of coconut cream, as wife and son complained there wasn't enough last time (actually used about 6 tbsp). Excellent results, tasted great.
Fed three of us with generous portions, and enough left over for two of us to eat for dinner the next day

I use a garam masala that a friends dad used to make shortly before he died, excellent stuff, but no idea whats in it. Luckily, I have enough to last me about another 5 years It is a bit powerful, so you have to be careful in things like a Korma though.

[SnS]

I use a garam masala that a friends dad used to make shortly before he died, excellent stuff, but no idea whats in it. Luckily, I have enough to last me about another 5 years It is a bit powerful, so you have to be careful in things like a Korma though.

Hi Fatgit

I do hope you're not planning on using that homemade GM for the next 5 years.

It would most certainly have gone by it's "best before" date after about 4 to 6 months (in ideal storage conditions), and adding old "out of date" spices to curry is like adding burnt sawdust.

SnS  ;D

BTW, when making the Korma what do you do to the cashew nuts. Are they added whole, crushed or ground into a powder.

[Cory Ander]

Thanks for reporting your results FG.

I see this is your first post,, despite being with us for nearly a year!  Welcome to cr0 and please keep the posts coming! 

What coconut cream did you use too please?  Did you use the stuff from a tin?