Morning all...

When I ived in the UK my local curry house had a " chicken komala" on its speciality menu. It was essentially  a hot curry that contained orange / tangerine strips . ( Think the look of a thin cut marmalade). It had the usual pepper chunks and a slice of tomato.  I can't really say more about it as at the time  I was never going to go to the trouble of making a curry when I could order one from a fab place 2 minutes away.   

They say necessity is the mother of invention and this has certainly been true for me. I now cook a range of BIR curries to fill the curry void , but I would love to have a go at recreating my old favourite, I just don't know where to begin.  Has anyone eaten something similar? Does anyone know a good starting point to do something like this?  Every year I hold a "curry fest" for out friends in the village - who also are bereft of curry, this year I would really like to present an orange/ tangerine curry if someone out there can help point me in the right direction.

L

Not convinced that a korma meets the requirement of a hot curry, George. 

Quote from: cave dweller on August 11, 2019, 08:24 AMIt was essentially  a hot curry that contained orange / tangerine strips.

I wonder whether a shatkora recipe might not be a better starting point.
** Phil.

Have never heard of a that name and an internet search didn

Im sure back in the 70's i often used to ask for a shikken maddrash lol,

Thanks for the replies guys,

I have lookked online for anything  related to "Komala" And I guess as it was a chef's special it was a place he had visited or was born... who knows.  I've taken a look at the recipe link posted  (thank you!)  and while the idea of using orange juice, tomato ketchup and worcester sauce fills me with horror, I might just give it a try, I guess you have to  go there to come back in some instances.

Maybe I'll  start with a Jalfrezi and strip some oranges  - can't get tangerines until November.  and substitute some base gravy with orange juice. I'll have aplay and let you know how I get on. It was such a wonderful spicy dish and the bitterness of the tangerine skin worked beautifully with the spices.    The Indian was in Willenhall - near Walsall and we were spoilt for good curry houses. Recently they have taken it off the menu so I might drop them a cheeky email and ask if they can tell me what was in it. Can't hurt!