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July 2018 - DamienD's Chicken Chilli Korma Pardesi

Group testing of selected forum recipes by forum members
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DamienD
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Location: Glasgow, Scotland

July 2018 - DamienD's Chicken Chilli Korma Pardesi

Post by DamienD » Tue Dec 19, 2017 9:50 pm

This month's Curry Club "Curry of the Month" recipe is DamienD's Chicken Chilli Korma Pardesi kindly selected by Bandit.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....CA


Serves 1
60g of spinach
4 tablespoons of vegetable oil
2 Inch piece of cinnamon stick/bark
1 level teaspoon of garlic paste
1 level teaspoon of ginger paste
0.5 teaspoon of turmeric powder
a pinch of salt
1.5 teaspoons of extra hot chilli powder - this makes it a little hotter
than a madras but this will vary on how your local T/A does their madras!
0.5 teaspoon of mild madras powder
Heated base gravy as required
3 level tablespoons of coconut powder
1.5 tablespoons of sugar
200g of pre-cooked lamb/chicken etc.
1 heaped tablespoon of sultanas (optional)
1 heaped tablespoon of finely chopped coriander + extra for garnish
1 tablespoon of chopped almonds for garnish (optional)

Method:
1 - Put 1 inch of water in a saucepan, add spinach and cook over medium heat until wilted.
2 - Remove the spinach from the heat and blend with a hand blender for about 30 seconds.
3 - Pour blended spinach and water into a sieve and let drain while you get on with cooking the curry
4 - Add vegetable oil to pan and heat over high heat
5 - Add cinnamon stick and fry for 30-40 seconds
5 - Add garlic paste, ginger paste and fry for 30-40 seconds stirring so not to burn
6 - Add salt, turmeric, mild madras, extra hot chilli powders and fry for 30-40 second stirring so not to burn
7 - Add a ladle of base gravy and cook it off for 30 seconds or so adding more if it starts to stick
8 - Add coconut powder, sugar and another ladle of base gravy and stir thoroughly to mix
9 - Add pre-cooked lamb/chicken and cook through
10 - Add spinach and stir to combine
11 - Add base gravy as required to reach your desired sauce consistency and cook for a further 60 seconds or so
12 - Add sultanas (if using) and finely chopped coriander
13 - Plate up, sprinkle with chopped coriander and almonds and top with the cinnamon stick
14 - Done!

Note
1 - Increasing or decreasing the amount of spinach will affect the consistency of the sauce so you
will need to adjust the amount of base you are using accordingly
2 - Sultanas add sweetness, if you're not using these then add an extra teaspoon of sugar
Attachments
Chicken Chilli Korma Pardesi.JPG
Chicken Chilli Korma Pardesi.JPG (139.71 KiB) Viewed 258 times
Fish Chilli Korma Pardesi.JPG
Fish Chilli Korma Pardesi.JPG (129.69 KiB) Viewed 258 times
Last edited by DamienD on Wed Dec 20, 2017 12:10 am, edited 1 time in total.

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rsaha
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Location: Ottawa, Canada
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Re: Chicken Chilli Korma Pardesi

Post by rsaha » Tue Dec 19, 2017 11:15 pm

Love the curries that are a bit out of the ordinary!

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Cory Ander
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Favourite Curries: King Prawn Phal
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Re: July 2018 - DamienD's Chicken Chilli Korma Pardesi

Post by Cory Ander » Sun Jul 08, 2018 9:41 am

This month's Curry Club "Curry of the Month" recipe is DamienD's Chicken Chilli Korma Pardesi kindly selected by Bandit.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....
Regards

CA (aka Admin) :)

Carpaddict
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Re: July 2018 - DamienD's Chicken Chilli Korma Pardesi

Post by Carpaddict » Wed Jul 11, 2018 2:19 am

Looks Delish Damien

:thumbup: When I get my curry making head on I will give this one a go

rdu
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Joined: Sun Nov 06, 2016 1:04 pm
Favourite Curries: Dhansak, Pistanda, Kashmir, Korma, Dopiaza

Re: July 2018 - DamienD's Chicken Chilli Korma Pardesi

Post by rdu » Fri Jul 13, 2018 9:44 am

What can you use instead of spinach?

pauly
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Re: July 2018 - DamienD's Chicken Chilli Korma Pardesi

Post by pauly » Sat Jul 14, 2018 6:42 pm

I'll admit to having some reservations about this one: no tomato puree, no methi leaves. Anyway, I made it exactly as per the recipe & I really did enjoy it. I added the sultanas, I didn't have any chopped almonds so I used slivered. The spinach went very well with the cocnut powder & the extra hot chilli powder added a lovely heat.
I would like to see a few members make it, it's definitely one I will make again.
padami.jpg
padami.jpg (506.46 KiB) Viewed 36 times
I gave my wife a forkful to try, "Vesta" she said, a little unkindly I thought, probably the sultanas !

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Bandit
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Joined: Sat Jan 21, 2017 9:51 am
Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
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Re: July 2018 - DamienD's Chicken Chilli Korma Pardesi

Post by Bandit » Sat Jul 14, 2018 8:04 pm

Looking good Pauly, some of the recipes that look unusual tend to creep up and surprise people, glad you enjoyed it as I did, I added the sultanas also a throw back to the old Home made curries, yes Vesta did spring to mind, hope more people will give it a go and take part in curry club, I still enjoyed it and will cook it again :thumbup:

Nice picture, does justice to the recipe

Bandit

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