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Simple Chicken Korma

A "Quick Start" for members new to BIR style curry cooking - basic techniques and simple recipes to get you started on your BIR-style curry cooking adventures.
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Cory Ander
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Re: Simple Chicken Korma

Post by Cory Ander » Tue Mar 08, 2016 12:17 am

Thanks for trying it and reporting back. Glad to hear that you wife was happy with the result 8-)
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Re: Simple Chicken Korma

Post by ian1963 » Tue Mar 08, 2016 1:20 pm

Looks amazing, will give it a try this weekend.

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Re: Simple Chicken Korma

Post by katy1974 » Fri Mar 11, 2016 5:47 pm

gonna make some base tomoz, and give this a try as our first curry, my hubby jack wanted something hotter, but thought this would be simpler to do and looks great, just need to find some almond flour first in our local store.

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Re: Simple Chicken Korma

Post by Westy » Fri Mar 11, 2016 5:58 pm

This is a good start as is the simple madras for Jack :thumbup:

If you con't find almond flour or meal you could always blitz some blanched almonds in your mini-processor :D
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Re: Simple Chicken Korma

Post by ronnieogorman » Sat Mar 12, 2016 11:12 am

Made the Korma with the E-book recipe last week and much like Jesus Christ, The Wife was well pleased :thumbup:

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Re: Simple Chicken Korma

Post by KBradz » Sat Mar 12, 2016 8:17 pm

Thanks for this recipe, CA.
I just made a vegetarian variety for the Mrs, turned out well :)

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Re: Simple Chicken Korma

Post by Avi31100 » Thu Apr 21, 2016 8:18 pm

I will definitively try it tomorrow evening.

Thank you for this simple way of making Korma

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Re: Simple Chicken Korma

Post by domhoughton » Thu Jul 14, 2016 1:12 am

Hi, this may be an obvious question so apologies. You mention this is a single serve recipe. If I am making for 4 people do I just multiply everything by 4, keeping the same ratio? Just concerned it would seem lot a lot of oil and perhaps too much spice mix?

Thanks

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Re: Simple Chicken Korma

Post by domhoughton » Thu Jul 14, 2016 1:19 am

Sorry, also if I am using Coconut Milk how much should I use to replicate the 30g of Coconut Milk Powder?

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Re: Simple Chicken Korma

Post by Cory Ander » Thu Jul 14, 2016 5:22 am

Hi Dom,

I would do as you outlined but you might like to take a look at the Scaling Recipes thread for other views on scaling up. You should also probably take a look at the Techniques of British Indian Restaurant (BIR) Cooking thread where you will see that BIRs tend to cook single portions at a time and that there is a risk if you try to scale up too much. Although Korma will likely be less affected than other curries in this regard.

Coconut milk will obviously give you a different texture and sauce consistency than will coconut milk powder so I suggest you add a little at a time and reduce the resultant sauce to the consistency you require. But you should be able to easily find coconut milk powder (e.g. in Woolies or Coles) so i suggest you use it if you can.
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Re: Simple Chicken Korma

Post by domhoughton » Fri Jul 15, 2016 12:03 am

Thanks very much, I did actually find the scaling up thread which was very useful. Really enjoying looking around the forum, wish I'd know about it years ago!

Cheers,

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Re: Simple Chicken Korma

Post by Alan » Fri Oct 14, 2016 5:02 pm

How many portions is this recipe for ?
going to try this tomorrow and i am
Feeding six people. Thanks

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Re: Simple Chicken Korma

Post by Westy » Fri Oct 14, 2016 5:11 pm

The author of the recipe states that is for one generous portion or two modest ones .... if you're cooking for more than two it's better to cook two complete curries and then combine them ... hope this helps :D
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Re: Simple Chicken Korma

Post by naujoks » Thu Oct 27, 2016 8:23 am

I'm having difficulties finding coconut milk powder. Is there an alternative to it?

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Re: Simple Chicken Korma

Post by Westy » Thu Oct 27, 2016 12:32 pm

Coconut flour or coconut powder will do at a push but the milk powder is the best for this - don't be tempted to use desiccated since it will end up very grainy ...
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Re: Simple Chicken Korma

Post by ScotchBonnet » Thu Oct 27, 2016 12:41 pm

Naujoks, creamed coconut works well in a korma. Pride is a common brand. It can be kept at room temperature until you cut open the inner plastic bag (and then it's best kept in the fridge). One block (nearly 200g) will do three or four large portions of korma.
"There is no such thing as too much oil; just an insufficiency of naan".

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Re: Simple Chicken Korma

Post by Cory Ander » Thu Oct 27, 2016 11:38 pm

Suggest you check out the Chat About...Coconut section of the forum, naujoks, there are plenty of discussions on alternatives there.
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Re: Simple Chicken Korma

Post by shocking » Sun Oct 30, 2016 10:15 pm

This looks fab, but do you have to use the powdered almond or can you leave it out? ty

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Re: Simple Chicken Korma

Post by Cory Ander » Mon Oct 31, 2016 7:45 am

You can leave it out, if you like (or substitute t with some other nut meal, such as cashew), but it will be of subtly different flavour and consistency.
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Re: Simple Chicken Korma

Post by Mutsy » Mon Oct 31, 2016 8:19 pm

Cant wait to try this. Looks so tasty. Love a korma :)

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