Cooking Tips
Cook your own Chicken Korma (mild) |
The Korma was perfected in India by the Moguls and there are many types. Our interpretation is the traditional mild version.
Serves 4 – 6
4 Skinless, boneless chicken breasts cut to small diced pieces
2 Large onions, finely chopped
1 Cup or 6oz or 175ml of vegetable oil
1 Tablespoon of vegetable ghee
4 Cloves of garlic, crushed
1 Teaspoon of grated fresh ginger
1 Teaspoon of salt
A few star seeds and longs if available
1 Teaspoon of gram masala (mixed spice), jeera and dhania powder
1 Cup or 6oz or 175ml of fresh single cream
1 Cup or 1/3lb of coconut powder
1 Cup or 1/3lb of ground almond powder
˝ Cup or 1/4lb (roughly or to your taste) of sugar |
| Step 1 |
| Heat the oil and ghee in a large saucepan, fry the onion, garlic ginger and salt for a few minutes until the onion begins to soften |
| Step 2 |
| Add all of the spices and herbs and fry for around 5 minutes stirring continuously allowing them to release their flavour. Add the chicken and cook on a low heat for another 5 minutes. |
| Step 3 |
| Now add the coconut powder, ground almonds, sugar and the fresh single cream. Bring the curry to a simmer and continue to stir for around 5 minutes. When finished serve immediately with pilau rice. |
| How to cook your Pilau Rice |
Serves 4-6 persons
1 Kg Basmati Rice, washed and drained
3 Pints of boiling water
1 Teaspoon of salt
1 Large onion, finely chopped
2 Tablespoons of ghee or vegetable oil
2 Cinnamon sticks
4 Cloves
2 Bay (curry) leaves
1 Cup or 6oz or 175ml of fresh milk (optional only)
4 Cloves of Garlic, crushed
1 teaspoon of grated, fresh ginger
1 Teaspoon of cumin seed |
| Step 1 |
| Heat the ghee or oil in a medium pan. Cook onions, garlic, ginger and salt followed by all the herbs, stirring gently until the onions are lightly browned. |
| Step 2 |
Add the rice and stir until the grains are coated in the ghee or oil and then add the water and milk. Bring to the boil and then cover with a tight fitting lid. Turn the heat down low and leave to cook for around 5 minutes before turning off the heat.
Do not remove the lid, just leave the rice to continue cooking in the pan for a further 5 minutes until ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork.
(If you have any questions on this menu please contact - Suhel (“The Tipster” ) at La Hind) |
