Pages1

Author Topic: My takeaway Chicken Korma  (read 17,076 times)

AI Summary
The discussion centers around a Chicken Korma recipe shared by a user, which is designed for quick preparation in a bar setting. Participants inquire about the curry base and spice mix used, with one user reporting successful modifications to the recipe, including increasing the coconut cream for better flavor. There is a mix of advice regarding the freshness of spices and the preparation of cashew nuts, but no definitive consensus is reached on specific ingredient choices or techniques.

0 Members and 1 Guest are viewing this topic

Offline mustafacurry

  • Chef
  • *
  • Posts: 6
My takeaway Chicken Korma
« on: April 24, 2006, 04:06 PM »
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
Logged

Offline CurryCanuck

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 524
Re: My takeaway Chicken Korma
« Reply #1 on: April 25, 2006, 12:09 AM »
Hi Mustafacurry,

What curry base do you use ?

CC
Logged

Offline BOMBAY BUTTIE

  • Junior Chef
  • *
  • Posts: 1
Re: My takeaway Chicken Korma
« Reply #2 on: January 04, 2007, 08:42 PM »
WHAT CURRY BASE DO YOU USE AND SPICE MIX
Logged

Offline Chilli Prawn

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 790
  • Location: Isle of Wight
Re: My takeaway Chicken Korma
« Reply #3 on: January 08, 2007, 04:54 PM »
Any base will do! As long as it is mild.

CP
Logged

Offline fatgit

  • Chef
  • *
  • Posts: 6
Re: My takeaway Chicken Korma
« Reply #4 on: February 17, 2008, 09:37 PM »
Made this for the third time on Wednesday using Admin's base ( https://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 :P
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 :D It is a bit powerful, so you have to be careful in things like a Korma though.
Logged

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
  • Location: Lincoln, England
Re: My takeaway Chicken Korma
« Reply #5 on: February 17, 2008, 09:52 PM »
Quote from: fatgit on February 17, 2008, 09:37 PM
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 :D 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.
Logged

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3,656
Re: My takeaway Chicken Korma
« Reply #6 on: February 17, 2008, 11:18 PM »
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!  8)

What coconut cream did you use too please?  Did you use the stuff from a tin?
Logged
Pages1