ChatterBank1 min ago
An Easy To Make Chicken Korma From Scratch Without Jars Or Pastes .
14 Answers
what is best and easiest way to make a korma , without using jars of paste etc.
i have loads of spices here so want to make it from scratch.
advice please.
i have loads of spices here so want to make it from scratch.
advice please.
Answers
1 to 14 of 14
Best Answer
No best answer has yet been selected by dieseldick. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
50g (2 oz) butter
2 skinless and boneless chicken breast fillets, diced
1 small onion, chopped
1 clove of garlic
1 chicken stock cube (e.g. Oxo)
1 tablespoon creamed coconut
2 to 4 teaspoons curry powder
1/2 small pot natural yoghurt to serve
Melt butter in a large saucepan until sizzling and add the chicken. Cook over medium heat until browned and no pink is showing. Add onion and garlic to saucepan and cook until soft, around 5 minutes.
2.Make stock with boiling water as directed on stock cube packet.
3.Add stock along with all other ingredients to the saucepan, EXCEPT yoghurt, and bring to the boil. Turn down heat until simmering, cover and leave to simmer for 30 minutes.
4.Remove from heat and stir in the yoghurt. Mix well and enjoy!
2 skinless and boneless chicken breast fillets, diced
1 small onion, chopped
1 clove of garlic
1 chicken stock cube (e.g. Oxo)
1 tablespoon creamed coconut
2 to 4 teaspoons curry powder
1/2 small pot natural yoghurt to serve
Melt butter in a large saucepan until sizzling and add the chicken. Cook over medium heat until browned and no pink is showing. Add onion and garlic to saucepan and cook until soft, around 5 minutes.
2.Make stock with boiling water as directed on stock cube packet.
3.Add stock along with all other ingredients to the saucepan, EXCEPT yoghurt, and bring to the boil. Turn down heat until simmering, cover and leave to simmer for 30 minutes.
4.Remove from heat and stir in the yoghurt. Mix well and enjoy!
4 fairly small boneless, skinless chicken breasts (about 600g/1lb 5oz)
freshly ground black pepper
25g/1oz low-fat natural yoghurt
1 tbsp sunflower oil
2 large onions, chopped (400g/14oz prepared weight)
4 garlic cloves, peeled and sliced
20g/¾oz piece fresh root ginger, peeled and finely grated
12 cardamom pods, seeds crushed
1 tbsp ground cumin
1 tbsp ground coriander
½ heaped tsp ground turmeric
¼ tsp hot chilli powder
1 bay leaf
4 whole cloves
1 tbsp plain flour
small pinch saffron
2 tsp caster sugar
½ tsp fine sea salt, plus extra to season
3 tbsp double cream
1.Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.
2.Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
3.Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
4.Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly.
5.Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
6.Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.
7.The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
8.Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt.
9. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.
10.Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.
freshly ground black pepper
25g/1oz low-fat natural yoghurt
1 tbsp sunflower oil
2 large onions, chopped (400g/14oz prepared weight)
4 garlic cloves, peeled and sliced
20g/¾oz piece fresh root ginger, peeled and finely grated
12 cardamom pods, seeds crushed
1 tbsp ground cumin
1 tbsp ground coriander
½ heaped tsp ground turmeric
¼ tsp hot chilli powder
1 bay leaf
4 whole cloves
1 tbsp plain flour
small pinch saffron
2 tsp caster sugar
½ tsp fine sea salt, plus extra to season
3 tbsp double cream
1.Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.
2.Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
3.Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
4.Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly.
5.Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
6.Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.
7.The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
8.Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt.
9. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.
10.Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.
Try this, it may pleasantly surprise you. all the dishes are lovely.
http://
http://
Haggisdj
That book has been my Indian cooking bible for about 20 years. I recommend it also. I often wondered how restaurants could supply so many different types of curry so quickly from one kitchen for so many customers.
The answer is in this book. It is all about making one large batch of stock using many onions,garlic and ginger.That is the trinity and from that they add different spices,meat,fish,vegetable whatever to blend a certain vindaloo,phaal,madras,korma etc etc. It all revolves around the basic stock which is pre prepared. I guarantee the taste of the recipes from this book are the same as your High Street restaurant.
That book has been my Indian cooking bible for about 20 years. I recommend it also. I often wondered how restaurants could supply so many different types of curry so quickly from one kitchen for so many customers.
The answer is in this book. It is all about making one large batch of stock using many onions,garlic and ginger.That is the trinity and from that they add different spices,meat,fish,vegetable whatever to blend a certain vindaloo,phaal,madras,korma etc etc. It all revolves around the basic stock which is pre prepared. I guarantee the taste of the recipes from this book are the same as your High Street restaurant.
I have that book as well. I was introduced to it by my friend`s husband about 20 years ago because he used to make fantastic curries. I did try with it but got fed up with boiling up onions etc for ages and there was an awful lot of oil that was added with every stage which made it far too fattening for me. I might give it another go sometime but nowadays, I just use this guy http://
http://
This company does curry sauce packs as well.
The best Tarka Dahl recipe I have found came from that Curry Secret book.
This company does curry sauce packs as well.
The best Tarka Dahl recipe I have found came from that Curry Secret book.
1 to 14 of 14
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.