How to make SIMPLE CHICKEN KORMA (British Indian restaurant style) (BIR)
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- Опубликовано: 25 июл 2024
- This is a great little Chicken Korma recipe that anyone can cook at home. We had so much fun making this video, a real time to bond with my girls and get them involved in the cooking. This Korma is a firm favourite in my home and my two little sous chefs absolutely love it. Give it a go and don’t forget to tag us in your creation photos or videos, we love seeing them. The video will be posted on my RUclips channels “Shah Cooks & “Rivaaz TV” so please remember to LIKE, SHARE and SUBSCRIBE to the channels and also check out our Facebook pages @ShahCooks & @RivaazLym and Instagram pages @Shah_Cooks and @RivaazLymington. Our final thought and message for everyone today is #StayHomeCookCurryHaveFun! Sending love, Shah, Aaila & Eva. ❤️
Ingredients:
3 Medium Onions (roughly chopped)
1 Large Chicken Breast
1/2 Tsp Ground Cumin Powder
1/2 Ltr Boiling Water
1 Tsp Turmeric
1 Tsp Salt
1 Tsp Garlic & Ginger Paste
2 Tbsp Butter Ghee or Oil (if you don’t have ghee)
3 Cinnamon Sticks
2 Bayleaves
3 Cardamom Pods
1 Tbsp Sugar (or to taste)
3 Tbsp Desiccated Coconut or Coconut Flour (toasted)
75ml Cream
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Thanks for sharing this, made it tonight - was really nice and tasted exactly the same as the kormas you get in an India restaurant.
Legitimately the most delicious korma I've ever cooked and I've been trying for about 10 years to find the perfect recipe. Thank you so very much!!!
hi shah cooks, made this tonight for me and my children, they love the indian restarant korma, hate the ones in the shops, followed your recipe and they absolutely love it me to. thank you for the video showing us how to make this beautiful dish for my family, will be trying some of your other recipes during the week, thank you guy.
A wonderful recipe wonderfully presented. Thank you very much.
Great korma real great .......beautiful girls.
Great step by step, realistic instructions, thank you.
Great vid, can't wait to try it, much love and thanks guys
Thank you so much Shah, great recipe, am going to try :) lovely assistants !
Looks so delicious!!! Good job girls! :)
Love this Korma recipe. Just made some 😋
This looks absolutely delicious. I've been told that you have to cook the cinnamon first but I haven't seen it done in any vids until now! I will most definitely try this! Thanks for this vid!
looks tasty. Gonna give this a go
Think I will give this ago today for tonight meal
Amazing. Thank you so much 😊
Finally found the Korma,this is exactly like the korma i used to have in my local uk takeaway i just slightly over did it with the sugar but it was such a welcome taste,thankyou so much for the easy to follow video
Thank you I made this today from your video.
Too cute. Great job all! I have been looking for a simple Korma recipe so very excited to find yours!
What kind of pot are you using? It looks amazing.
Ingredients:
3 Medium Onions (roughly chopped)
1 Large Chicken Breast
1/2 Tsp Ground Cumin Powder
1/2 Ltr Boiling Water
1 Tsp Turmeric
1 Tsp Salt
1 Tsp Garlic & Ginger Paste
1 Tbsp Butter Ghee or Oil (if you don't have ghee)
3 Cinnamon Sticks
2 Bavleaves
3 Cardamom Pods
1 Tbsp Sugar (or to taste)
3 Tbsp Desiccated Coconut or
Coconut Flour (toasted)
75ml Cream
Method:
1. Heat pot. And as the coconut and lightly dry toast it until light golden brown. Then put it to the side and wipe the pan.
2. Heat the pan again and add the ghee and mix until meted. Then ad the cinnamon sticks, bay leaves and cardamon pods. (Count how many you’re putting into bcoz you’ll need to take them out.) And then toast them for a few minutes.
3. Then add the onions and you’re going to really caramelise them so you get the natural sweetness from them to flavour the oil/ghee. (And if you don’t cook them for long enough, you won’t get the delicious korma flavour.)
4. Then add some salt and keep it cooking. Then put the lid on and leave it for a few minutes.
5. Then mix it and a splash of boiling water and stir it again. Then put the lid back on and let it cook for a few more minutes again.
6. Now add the garlic and ginger paste and mix again. (Don’t add too much). Then put the lid back on and let it cook for a few more minutes.
7. Then add a tablespoon of sugar (or more to your liking) to give it a bit of sweetness. Then mix it and put the lid back on and cook it for a few minutes again.
8. Then add a bit more boiling water. Then put the lid back on and cook it for about another 3 minutes.
9. Then add a teaspoon of turmeric to give it its colour. Then add a teaspoon of cumin for the flavour. Then let it cook out a bit, add a bit more water and the cook it more with a lid on.
10. Turn out the bay leaves, cinnamon, sticks and cardamom seeds and then transfer it to a measuring jug and blend it with a stick blender. Or put it in a blender and blend until smooth.
11. Then clean the pot, and put it back on the gas to heat up. And then add some olive oil to fry the chicken in. So add the chicken and seasoned it with a dash of salt. Keep mixing it and let it cook. And then put the lid on and let it create a seal around the chicken.
12. Now add the sauce back in and then mix it for a bit.
13. And then add the coconut back in and mix that in.
14. Finally, add the cold cream and mix it bring that back to the boil, and then it’s done. I would serve it with rice, naan and onion bhajis.
Not sure if I would have added the cram at the end. But that still looks delicious
Looks great! Does it make much difference if you use powdered cinnamon and ground cardamom instead of sticks & pods?
Hi is it double or single cream thank you this looks amazing and be trying this week
hi i used double cream, and was amazing.
I love watching you and your little girls but can you plz tell me did you remove the bayleafs cardamom pods and cinnamon’ sticks before you blended the korma sauce many thanls
Is that single or double cream you used please and how many does this serve.
Can I just ask is it single or double cream you use
U have too beautiful princess lucky man
coconut powder or coconut flour? i have both unsure of what to use?
I was unsure as well, so I bought Maggi (Nestle) coconut milk powder, Fudco coconut flour and Asda dessicated coconut. Then I toasted a sample of each to a similar shade seen in the video. Taste wise for this single ingredient in isolation, the Maggi powder beats the other two by a mile, whether toasted or non-toasted. I always thought most Indian restaurants use coconut flour but, whether straight out of the packet or toasted, it tastes rough. The dessicated coconut was also unimpressive.
Must be the flour also called powder. Dessicated will remain grainy in the sauce, as yes the maggi version is great find it on Amazon or specialist oriental shops locally.
No chilli powder?
is it double cream or single please
loll hall either is fine.
@sun they sell it at the top of Big Ben, by the moving thing.
I ordered chicken korma at British restaurant that was sweet I don't like sweet chicken!!!!
What?
Do Not Use Desicated Coconut it's Gritty and Horrible!
Some people like that texture.
Ur daughters are lovely...but this korma is an abomination to the traditional dish...