Need an awesome Korma Recipe!

This is a recipe I've used a lot, it's from an old curry recipe book. It's described as a korma but it's unlike the kind of korma I've had from takeaways as it's quite peppery. Perhaps if you substituted the yoghurt for coconut milk that would make it less spicy and more like the kind of kormas you get at Indian restaurants:

jp_bl_68 said:
Fry an onion, add chicken legs/thighs/breast and cook till brown, add a thumb of grated ginger, two/three cloves of grated garlic, a tablespoon of cardamom pods, cloves, peppercorns, a heaped teaspoon of cumin, turmeric, garam masala, a level/rounded teaspoon of red chilli powder and fry for a minute or two. Add four/five rounded tablespoons of almond powder and stir to make sure everything is coated with the powder. Add six/seven tablespoons of plain yoghurt, a can of drained chickpeas, and some water (up to half a pint). Simmer until the meat is done (up to 45 minutes, you could leave it for longer though).
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jp_bl_68 said:
This is a recipe I've used a lot, it's from an old curry recipe book. It's described as a korma but it's unlike the kind of korma I've had from takeaways as it's quite peppery. Perhaps if you substituted the yoghurt for coconut milk that would make it less spicy and more like the kind of kormas you get at Indian restaurants:
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Thanks, I'll look into that one!

Psycho Sonny said:
take a pint of single cream, add 4 tablespoons of curry sauce and some chicken and apply heat.

job done.
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I was looking for something a bit more complex, maybe involving coconut milk and almonds? :p
 
Camelpaw said:
Thanks, I'll look into that one!



I was looking for something a bit more complex, maybe involving coconut milk and almonds? :p
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then add some coconut powder and almond powder.
korma is bland, its supposed to have no taste what so ever. that is the proper recipe which can be amended to include fruit for flavour (mango or pinapple from a tin) or nut powders to thicken the sauce.

this isnt exactly a speciality dish, its the worst thing you could possibly eat. my recipe is used in most indian take-aways, i know since my family is indian and owns said restaurants and so do some of my other friends/family and i have worked in a totally separate place and i know a lot of chef's. they all use this basic recipe.

this is probably the easiest dish to make. if she only likes mild dishes your better off going for a chasni (even though they both taste like puke).
 
Rotty said:
non gay mild curry

Bhuna

tasty, not hot and no bloody coconut :p
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bhoona isnt mild its medium.

there are 3 types of curry.

mild - has cream added to it

medium - normal

hot - has green chillies in it

this is how you make any curry fit into 1 of those 3 categories. you can take a bhoona and add cream to make it mild. or you can add chillies to make it hot.
 
Rotty said:
too right Korma is the spawn on the (gay) devil :eek:
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you sound as if you like a good curry.

pro tip to anyone wanting a real curry.

order the staff curry. any decent restaurant will have a staff curry (this is the curry the staff make to eat for themselves for that day). so make sure the restaurant has authentic punjabi chefs in it and the curry they cook for themselves will be to a total different style to anything you have ever tatsed before. in fact it will taste so good it may put you off ordering from the menu ever again. take note though, there will only be 1 choice of staff curry, so you may want to get friendly with the staff in order to take advantage of knowing on which day a certain curry will be made.

also dont take no for an answer, ask to speak to the manager if the staff dont know what you are talking about (most waiters wont know there is a staff curry).
 
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