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Author Topic: Chicken Korma - Indian Recipe book - may 5599  (Read 7088 times)
Thermomixer
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« on: October 30, 2009, 01:25:17 AM »


I made Chicken Korma last weekend from the new Indian book,
It was amazing, just loved it, the flavours were amazing, I did the same though,
only put a small amount of the gram masala, would put thr right amount in next time.

I live in the Rockingham and went to a great Indian supplier nearer to Perth,
they had everything and so helpful.
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Caroline J
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« Reply #1 on: October 30, 2009, 06:12:07 AM »

Damn Indian book is out of stock until December- waaaaa!  I want mine now!
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cookie1
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« Reply #2 on: October 30, 2009, 07:11:18 AM »

It seems that the recipes in the Indian book aren't too hot. The next one I do will probably burn! I must try the Chicken Korma. I've nealy used the last of the Tikka paste I made.
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« Reply #3 on: October 30, 2009, 02:04:16 PM »

May the Asian shop at Stargate Port Kennedy has a lot of the ingredients too. DH checked there today  Wink Wink
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« Reply #4 on: December 29, 2009, 05:01:39 PM »

Have to agree with you about the chicken korma, Thermomixer. The flavour of the finished dish was amazing. When I made the garam masala mix I had a problem shelling the cardamom pods according to the instructions so I gave up and basically blitzed everything (i.e. whole cardamom pods) and the spice mix smelt divine. I only made half the recipe quantity for garam masala and added 1/2 tsp to the finished dish. I then made half the recipe for chai masala using 1 tsp of the garam masala mix and a ginger slice in the steaming basket and enjoyed that afterwards. I love the Indian book;)
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Caroline J
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« Reply #5 on: February 07, 2010, 04:30:36 AM »

Just made this, and OMG, YUM!
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« Reply #6 on: May 10, 2010, 10:00:49 AM »

Thumbs up from Lemongrass on Chookie's Korma cooked using the method from this recipe?  Hope that makes sense.

I made this for lunch today, and it was probably on of the best Kormas I've ever had !
I followed the Indian cookbook recipe and used almonds instead of cashews, and left the ginger out. A real treat.
I know the recipe says it's for 6-8 people, but I only had 400g chicken and yet made all the sauce. No leftovers Smiley
Will definitely do it again !
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« Reply #7 on: July 05, 2010, 12:50:59 PM »

I made this tonight and have to agree that it is delicious.  Flavourful enough for the adults but mild enough for the children.  And it is so easy to do - it is definitely on the "cook again" list.

Cookie, my Tikka paste is very hot so I wonder if I did something differently.  My Tikka Masala was way too hot for the kids and even had us sweating (and we are both huge indian food fans).  It was delicious though!
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« Reply #8 on: July 05, 2010, 03:30:25 PM »

I made this and prawn tikka marsala tonight, both were gorgeous.  With the korma, I prefer to take the whole spices out at the end.  I have also done the version where you grind the spices in to the dish, but I find that too strong.

My tikka paste isn't too hot  Huh?
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« Reply #9 on: July 06, 2010, 12:34:49 AM »

Forgot to say that I pulled out the bulk of the cinnamon stick (some had broken away), the bay, and a couple of the cloves, (basically whatever was easy to take out) and then blitzed the rest.

On the Tikka paste, I did a half batch so I wonder if I forgot to half the chilli??  Also weighing only 5g on the TMX probably isn't super accurate (since it only gives increments of 5g) so next time I might weigh them on a diet scale before adding.
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cookie1
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« Reply #10 on: July 06, 2010, 01:37:47 AM »

BB just reduce the chilli, it still has a lovely flavour. My DH doesn't rave about super hot food so that's what I do.
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« Reply #11 on: July 06, 2010, 06:58:45 AM »

Thanks Cookie.  I will do.  Only problem is that because I am trying so many different recipes in the TMX, it is taking me longer than expected to get through the first batch!  We'll have to have a few friends over for an indian night so I can use it up.
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judydawn
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« Reply #12 on: July 06, 2010, 07:12:19 AM »

Know your problem BB.  I made a batch of tikka paste when I first received my Indian cookbook and I still haven't used any of it.  Hope it lasts a long time.  I did cover it with oil to help preserve the colour.
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Judy from North Haven, South Australia

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« Reply #13 on: January 31, 2012, 01:26:36 AM »

I made this last night.  It was nice although I thought it was a bit watery.  Next time I will leave the MC off to thicken it up a bit.

Kids loved it and hubby said it was good although he thought it was a bit watery too.
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« Reply #14 on: February 01, 2012, 05:58:26 AM »

A great use for the tikka paste that is left over is to add a couple of spoonfulls to about a cup of greek yoghurt....

mix together and then add chicken thighs or breast meat. 

Marinate the pieces for minimum of 30 mins and then grill on the bbq.

 Fantastic flavours...sooo easy and i even cook extra.
 
The next day I diagonally cut cooked chicken into bite sized portions and use in a ceasar salad for lunches.
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