Archive for the ‘indian’ tag
Recipe Chicken Korma
I do not have a food processor for this recipe? Help!!!!?
I have a recipe for chicken Korma that I absolutely love!
But it says I need a food processor to make the Korma sauce! I only have a juicer/soup maker. I have made soup in it before and it can be quite thick!
Is it possible to make the sauce in this?
A mortar and pestle will be better than a food processor !
English Chicken Korma?
Anyone have a good recipe that mimics English Korma that we can make here in Canada, everything around here just doesn’t compare.
Thnx for the recipe caroline, unfortunately that is traditional korma. In England they altered the recipe years and years ago to save money and use coconut in their recipes, thats why its such a different flavor, but none of the restaurants out west here make it like that, sad lol
I’m craving England Tikka Masala too, thats different everywhere too, ugh!
I didn’t realize I needed to be so literal, its called English Chicken Korma because it was altered in England to suit budgets when ordering products to make it eons ago. Anywhere you go around the world most people realize when you order a Korma or Masala that it originated in India but every area makes it differently, even every restaurant in the same area makes it differently. Of course its still Indian food, my god.
4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned plum tomatoes, chopped
1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
¼ – 1 tsp chilli powder
¼ tsp salt
3 tbsp single cream
250ml/8 ¾fl oz water
1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
2. Put the oil in a wide frying pan or saute pan and set over high heat.
3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
4. Stir and fry for about three minutes or until the onions turn brownish.
5. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
5. Put in the chopped tomatoes and fry for another minute.
6. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.
7. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
8. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.
Recipe Chicken Korma
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