Tonight's chicken korma

[goncalo]

Today I was feeling like enjoying the curry rather than the cooking, so I settled for the quick and sweet option.

Chicken Korma

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[Westy]

That's a nice looking Korma Goncalo ... would you please post the recipe when you get a chance ... thanks !!

[Cory Ander]

Looking good Gonlcalo

My opinion seems to differ from most; I think a pukka BIR Korma is one the more difficult BIR curries to replicate.

[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 ;-)

[Westy]

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.

[Cory Ander]

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)?

[Westy]

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

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.

[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?)

[Westy]

Thanks for the suggestions Cory

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

[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.