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Author Topic: Boringly not hot. One for George.  (read 4,551 times)

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The discussion centers around the preparation of a Zafrani Chicken Korma, which one user found to have complex flavors, particularly due to the use of pandan essence. They shared their experience with the dish, noting the use of thigh cutlets for moisture retention and the substitution of black poppy seeds for white. A question arose about adjusting spice quantities when altering ingredient amounts, with suggestions for a general rule of increasing spices by 50% when doubling ingredients, but uncertainty about reducing quantities.

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Offline livo

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Boringly not hot. One for George.
« on: October 27, 2014, 09:23 PM »
I was feeling a little more active yesterday with much less pain so I decided to do a couple of easy dishes including 2 new ones for me, including ScottyM's Pilua Rice, which I think turned out pretty good actually.  I only did half qty though, and it was plenty for 4 people easily.

The other new one is a Zafrani Chicken Korma which is a rich and exotically flavoured dish with poppy seeds, fried onions, nutmeg / mace, nut paste, saffron and keora (aka kewra or pandan).

The other 2 dishes which I've done before were a Rajma Masala and Kheema Mattar. 

A couple of hours in the kitchen had me needing to lie back down though. I still have some recovery to do.

Anyway here's a couple of pics.  You'll notice the absence of bright red chilli and lashings of oil.
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Offline George

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Re: Boringly not hot. One for George.
« Reply #1 on: October 27, 2014, 09:29 PM »
Quote from: livo on October 27, 2014, 09:23 PM
The other new one is a Zafrani Chicken Korma which is a rich and exotically flavoured dish with poppy seeds, fried onions, nutmeg / mace, nut paste, saffron and keora (aka kewra or pandan).

Thank you for the dedication.

Yes, that korma dish sounds interesting and with a lot more potential than most normal BIR kormas. Did the one you made taste good? And do you have a link to the recipe, please?
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Offline livo

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Re: Boringly not hot. One for George.
« Reply #2 on: October 27, 2014, 09:45 PM »
George, yes and yes I enjoyed it and it had very interesting complexities in the flavour. 

It was the first time I've used Pandan and I could only obtain Essence which is very strong so it may have been a little excessive but it didn't spoil the dish at all.  I could smell the strong nutty / vanilla aroma of Pandan for hours as I think I got a little on my fingers.

The original recipe also suggests using Bereshta or Fried Onions but I've been unable to source the appropriate seed kernels to make it.  I used thigh cutlets (on the bone), which I cleaved into 2 or 3 pieces to get regular sizes without being too big to cook in quick time, rather than a whole bird cut into pieces. Any chicken would do I suppose but thigh retains moisture best of all cuts.

Also worth note is that I am led to believe that White Poppy Seeds are what is called for in the recipe as well as in the reading I've done on Bereshta. I only had Black Poppy Seed but used it anyway.

Here is the link.

http://khadizaskitchen.com/2014/01/20/zafrani-chicken-korma/
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Offline livo

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Re: Boringly not hot. One for George.
« Reply #3 on: October 27, 2014, 09:56 PM »
Rose water may be less exotic and powerful than the pandan.

As for quantity, I used 6 thigh cutlets for a combined weight of just over 1.2 kg so used the given qty of spicing.

The reason I mention this is because I've just read down further and I found an interesting point in one of the comments underneath , regarding increased quantity and adjusting spicing.  The advice given seems to be to increase spicing by 50% at each doubling of the bulk ingredients.

Would this be a normal "rule of thumb" for most spicing adjustments?  What about reducing size? Would 1/2 quantity require 66% spicing rather than 50%? or is this in realm of being insignificant where most recipes are concerned?  too small to get accurate measurement?
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