Korma Curry Recipe anyone?

Stephen_Leak

Any ideas on the relative quantities of fresh ginger, garam marsala, turmeric and chilli powder required for a korma curry?

shaaark

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Recipe makes 2 servings
449.1 calories per serving


Ingredients

2 Tbsp/30ml Oil, Olive, Average
1 Serving/10g Butter, Half Fat
1 Med/180g Onions, Raw, Average
100 g Yoghurt, Plain, Low Fat
3 Tsp/9g Garlic, Very Lazy
2 Tsp/6g Turmeric, Powder
5 g Garam Masala, Average
½ Tsp/2g Chilli Powder, Average
½ Tsp/2½g Salt, Table, Average
2 Serving/200g Chicken, Breast, Fillets, Skinless & Boneless, Raw, Average
1 Serving/30g Almonds, Flaked



Method

1 - Turn oven on to 180 degrees.
2 - Finely chop onions and dice chicken.
3 - Heat the oil and butter in a pan, saute onions until soft.
4 - Put onion, yoghurt, garlc and spices into a food processor and blend until smooth. They should be a creamy consistency. Add water or a little coconut milk to thin if necessary.
5 - Put chicken pieces into an ovenproof dish and cover with sauce, bake in the oven for 30 minutes or until chicken is cooked.
6 - Sprinkle almonds on to serve.

squeaky

Hi Stephen,

I've added your post onto an earlier thread that has a few sugestions on korma curries and I hope you'll find them useful.

Good luck

Stephen_Leak

OK, let's attack my curry problem from the other direction.

I've found a really good-looking simple recipe for a korma curry. It's for lamb, but I reckon I can substitute this for chicken, as long as I cook it thoroughly first.

However, it specifies 2 tablespoons of mild curry powder. I don't have this, but I do have chilli powder, garam marsala, turmeric and I don't mind buying another little bit of fresh ginger. Therefore, I see no reason why I cannot make my own little bit of mild curry powder from these ingredients.

But ... in what quantities?

I have used these ingredients in another recipe for a beef curry. Do I use the same amount of ginger, turmeric and garam marsala but just back off on the chilli powder?

Pink.

Hi Stephen,

If you have a look on google there are lots of recipes for making your own curry powder. I've linked to a few here here and here Hopefully one of those will give you ideas of the quantities.

I'll add your thread to your earlier posts on making korma as it helps to keep all the replies together.

Pink

Stephen_Leak

Here's the finished recipe. I've tested it a few times in the meantime and this seems to be the one.

CHICKEN KORMA

Serves 2

INGREDIENTS

375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml(½ a 200ml pot) of yoghurt**
50g sachet of creamed coconut

METHOD

Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use turkey instead of chicken.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

** Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

PolishBigSpender

Okay, I think you guys can help me here...

I'm quite honestly addicted to Korma sauce. It's wonderful, I was forever eating it in the UK and well, it's just wonderful. But, and there's always a but.

The only sauce available in Poland is the dreadful Patak's sauces - and I don't like their Korma sauce. It's too thick and vile, so here's where you come in -

Can anyone give me a recipe for a Korma sauce that doesn't require any sort of specialist ingredients? In other words - the more simple, the better. I can't get many Indian ingredients in Poland, so I'm looking for something that should be easily done with a minimum of fuss - so if anyone can help, I'd be eternally grateful.

Thank you

Stephen_Leak

I hope that the chilli powder, garam masala, turmeric and creamed coconut are available in Poland. If not, I suppose a food parcel could always be arranged.

CHICKEN KORMA

Serves 2 - 3

INGREDIENTS

375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml (½ a 200ml pot) of yoghurt
50g sachet of creamed coconut

METHOD

Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use turkey instead of chicken. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

chopperharris

theres quite a few variations of korma.Patak sauces to me are a bit bitter.

A lot of indian food is celebratory and as a result its very rich ,see high in cals.

Try to use a ghee rather thatn an oil , ghee is clarified butter , you can get that anywhere you make it from regular unsalted butter yourself.Steaming chicken is better for me taste wise then perhaps a quick one the coals just before putting it in the sauce not long before serving.

Long slow cooking is best for the tendering of the harsher meats you would probably find easilly in poland , goat , mutton etc.

The garam masala is probably your hardest ingredient to find in poland , or to get a good one.Any old indian woman will tell you not to buy prepacked and mix make your own fresh and to warm it as you add the sauces together .....yet might have a tin in the cupboard renewed every couple of weeks.:rotfl:

I would suggest learning the art of indian breads , for me its the only way to enjoy the food.....I rarely eat rice at all now except if I run out of bread mid meal.

Learning the slow process of cooking ingredients till they puree is imo the only way to perfecting any indian dishes.

My favourite indianesque dish just now is a prepack takeway from asda , its very like a nice goan sauce , it asda tandoori chicken masala....its awesome , light on the chillies yet full on the flavours.Its almost identical to a real dish I had made for me from someones garden stock , ie all the ingredients incl the chicken , by a goan womans family recipe.edit - they usually have it in the chiller but watch out theres like 3-4 different kinds that sound the same but are slightly named differently.

try it if your still in the uk

chopperharris

Stephen_Leak wrote: »

I hope that the chilli powder, garam masala, turmeric and creamed coconut are available in Poland. If not, I suppose a food parcel could always be arranged.

CHICKEN KORMA

Serves 2 - 3

INGREDIENTS

375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml (½ a 200ml pot) of yoghurt
50g sachet of creamed coconut

METHOD

Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use turkey instead of chicken. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

I dont think I have ever had a korma with toms in it , you sure its a korma and not a masala.