KORMA BASE & CHICKEN KORMA | MAKE INDIAN RESTAURANT KORMA BASE & CHICKEN KORMA AT HOME |
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- Опубликовано: 15 окт 2024
- Simple BRITISH INDIAN RESTAURANT Style homemade korma base which you can preserve in the fridge for up to two weeks.
BIR Style easiest Chicken Korma recipe, it's sweet enough to make your mouth tingle |
CORRECTION: THE KORMA BASE YOU CAN PRESERVE IT FOR 1 WEEK. NOT 2 WEEKS. AS IT HAS CONTAINED MILK AND CREAM.
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Korma base ingredients :
Vegetables ghee/ butter ghee 2 tbsp
Cooking oil tbsp
Whole garam masala 2 bay leaf 1 cinnamon sticks.
Garlic ginger paste 1tbsp
Onion 5 roughly chopped
Salt 1/4 tsp
Garam masala powder 1/4 tsp
1 cup of water
1 tsp butter
Suger 3 tbsp
Coconut powder 5 tbsp
Almond powder 3 tbsp
Single cream 175ml
Milk half a cup
Method
1. Add the butter ghee and cooking oil into a pot.
2. Then add bay leaves and cinnamon stick.
3. Add Garlic ginger paste into the oil wait until its turned brown.
4. Add Roughly chopped onions.
5. Add salt.
6. Add Garam masala powder.
7. Add the water 1/2 or 1 cup.
8Cook for about 2 to 3 minutes.
9. Stir it occasionally.
10. When the onion has softened add the butter, sugar.
11. Remove the whole garam masala.
12. When the sugar has melted add the mix to the blender.
13. Add the coconut powder, almond powder then blitz for about 10 seconds.
14. Add single cream into the jug.
15. Blend until its completely smooth.
16. Add the smooth mix into the pot.
17. Cook again 1-2 minutes on low heat.
18. Make sure it doesn't overcook.
19. Continuously stir.
20. When you can see the mix has been bubbling then the mix is ready.
22. Take it off heat then transfer to a container with the lid slightly open.
After it has cooled down put the mixture in the fridge.
Chicken Korma Ingredients
Butter Ghee 1/2 tbsp
Cooking oil 1/2 tbsp
Garlic ginger 1/4 tsp
One Chef spoon korma paste
1 portion chicken pre cooked/boiled
1/2 tbsp sugar
Single cream 1 chef spoon
Gravy 2 chef spoon
Method
1. Add butter or cooking oil to the pan.
2. Add ginger-garlic paste.
3. when then have turned brown then add the Korma base.
4. Add chicken to the pan.
5. Add sugar
6. Stir it and cook it for 1 minute on low heat.
7. Add single cream 1 chef spoon.
8. Cook it for 30 seconds on low heat.
9. Add 2 chefs spoon of gravy.
10 . Cook it for 1 minute on low heat.
That's it your korma is ready.
Very nice ❤
Really amazing recipe bro
Definitely gonna try this
Some very useful tips. Well done and thank you very much.
Thank you Mr. Deafa
The best lamb korma I have ever had was at House of India in Columbia Maryland. Singular!!
So, learning how to make it is not easy because finding the recipe that mirrors the same taste is very difficult.
You , sir, have cracked the code .
I made this and was amazed. I have some tweaking to do, but now I have a recipe I can trust .
I just have to experiment and trust myself.
Many many thanks!!!!!
Pls share your recipie that you have tried and tested
Thank you Marshall 👌🏻
Good job mate
Thank you your curry’s are the best I have seen ,
Thank you Ian 😊
Very nice
Could you give me the recipe of the other gravy with the spices at the end please?
Thanks Syed, looks really simple and it’s my daughter-in-laws favourite dish! When I have cooked it before I used coconut oil rather than ghee would this be Ok or would it over power the dish. I added ghee also so it wasn’t left out.
Ghee is perfect but if you use Coconut oil is then the you will only get the coconut flavour in your curry because the coconut oil is too strong. 😊also we dont use coconut oil in indian restaurants
Britishian Food
Ok got it, thought I would ask thanks. Just to let you know I can’t tag you in a post but I just promoted your Chanel in the forum...thanks again..🙏
@@michellenewton5092 thank you soo much michelle 😊 i really appreciate👍
@@michellenewton5092 michelle send me the link of the forum on my email please :
Britishindianfood@gmail.com
Britishian Food
Done....👍
Hello chef, what would the weight be for the onions in the korma base?
Is the coconut powder the same as coconut milk powder or coconut flour? Coconut flour is ground up dry coconut meat
, Pls send a link to a coconut powder packet you used cos I am confused
Can you blend up dedicated coconut into coconut powder that you are using or use coconut cream block?
What's the difference between coconut cream block and coconut powder because from what I read the block is the coconut blended up but shaped into a block
I’m going to attempt to make this on the weekend but have a question about the coconut powder is it coconut milk powder or coconut flour and where can I get this please
Hi clare. Its coconut flour. You can buy them from any asian supermarket. Or you can try asda or tesco. But asian supermarket is cheaper.
Britishian Food thank you for your help will update you on the outcome.
Thank you clare.
Given that cream is added when the korma is assembled, could the cream and milk be left from the base - and improve on the longevity?
It would also mean that i don't have to keep single cream on both days. It makes quite a difference if I want to freeze the mix. cerainly, it seems tha having a mix that is not tomato based is better for korma, for the colour.
I understand that the comment is that you need to add the cream/milk and cook to be able to preserve for longer - but the correction is that you can't keep it that long anyway. So I'm a bit confused.
Will this base freeze okay? I was thinking I could make this and place 1 portion worth in bags in my freezer.
You can martin. But when you take you it out from the freeze make sure you cook the base properly before you add the chicken n gravy 😊
What does the coconut powder and almond powder do to this dish?
flavour
Just made this, lol you say it's a simple recipe but i had to first make the curry powder mix, then the garlic and ginger paste, then the korma base, then the bir base gravy, then fry the chicken and then cook the actual korma 🤣🤦
But, after making all those things first, it was a simple dish to make. i've put it in the fridge and I'm looking forward to it for tomorrow lunch (flavors will be even better) as I don't eat at night.
What spices did you use for the gravy please ?
Nevermind, just seen your vid for the gravy lol looks lovely
Never seen the local curry place fry basil leaf and cinnamon in my food, don't reckon I'll do this sorry