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Tonight's chicken korma

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goncalo
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Tonight's chicken korma

Post by goncalo »

Today I was feeling like enjoying the curry rather than the cooking, so I settled for the quick and sweet option.
Chicken Korma
Chicken Korma
HEJQWrCl.jpg (43.34 KiB) Viewed 6119 times
I am the unbearable scorcher of tikkas!
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Westy
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Re: Tonight's chicken korma

Post by Westy »

That's a nice looking Korma Goncalo ... would you please post the recipe when you get a chance ... thanks !! :)
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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Cory Ander
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Re: Tonight's chicken korma

Post by Cory Ander »

Looking good Gonlcalo 8-)

My opinion seems to differ from most; I think a pukka BIR Korma is one the more difficult BIR curries to replicate.
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goncalo
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Re: Tonight's chicken korma

Post by goncalo »

I am not sure what your favorite korma is CA, but one thing I saw that improved my korma's texture was the use of "cooking cream", however, I rate mine better than BIRs.

Westy, I use a mix of CA and Julian's method, but I don't follow exactly, I taste a lot as I go ;-)
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Westy
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Re: Tonight's chicken korma

Post by Westy »

goncalo wrote:Westy, I use a mix of CA and Julian's method, but I don't follow exactly, I taste a lot as I go ;-)
Would you be kind please goncalo and next time you prepare this as your tasting a lot could you also jot down a lot too ;) I do like the look of yours .. the consistency looks right to me and I've always struggled with my korma being too runny so any tips would be gratefully received. 8-)
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Cory Ander
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Re: Tonight's chicken korma

Post by Cory Ander »

Westy wrote:I've always struggled with my korma being too runny so any tips would be gratefully received
You can always thicken it with coconut flour/powder, coconut milk powder, fine dessicated coconut, almond powder, etc (whichever it is that you prefer to use)?
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Westy
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Re: Tonight's chicken korma

Post by Westy »

Cory Ander wrote:You can always thicken it with coconut flour/powder, coconut milk powder, fine dessicated coconut, almond powder, etc (whichever it is that you prefer to use)?
This should be interesting Cory since it's your ( more complex ) korma that I cook ;) :D

I scaled your recipe ( posted elsewhere ) up for 500ml of base by dividing all by 3 and multiplying by 5 so already I add 10 Tblsp of Maggi coconut milk powder ( your preferred choice I believe ) 5 Tblsp of sugar and 2-3 Tblsp of Almond powder which I thought would be enough to 'hold' the sauce but it always turns out too runny for my liking and compared to BIR. It could also be my technique which is at fault since I don't cook 'sweet' curries too often ... whatever it is I would like to get to the bottom of it so I can produce a decent korma when required .. hence my request for some insight into goncalo's method which has produced a pleasing looking sauce to my mind. 8-)
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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Cory Ander
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Re: Tonight's chicken korma

Post by Cory Ander »

I suggest you also try giving it a bit of "welli", on high heat, then (to evaporate the liquid content)....

(Coconut flour/powder will thicken it more than coconut milk powder...so you might want to try adding some of that?)
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Re: Tonight's chicken korma

Post by Westy »

Thanks for the suggestions Cory 8-)

I'll try both next time .. I must admit to being apprehensive with the 'welli' because I'm worried the cream will split ... maybe more 'welli' before the additiion of cream will be the answer .. I'll let you know ;)
A curry can never be ‘too garlicky’ or ‘too hot’ .....
goncalo
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Re: Tonight's chicken korma

Post by goncalo »

My last attempt I used a mix of creamed coconut block (the essential coconut flavor and creamy) and about a 2 tbsp of coconut flour and 2 tbsp of almond powder (not coconut milk powder). This made the curry a bit thicker, then I broke it down with a few splodges of avonmore cooking cream.
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