Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: achookwoman on February 15, 2010, 01:03:06 pm
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As part of an Indian meal, I cooked Chicken Korma. DH does not like hot spicy food so I left the chilli powder out. I used thigh meat and although I made all the sauce, I removed 1/2 after it was cooked, and before I added the chicken. I had just over 500g of chicken. The recipe came from Thermomix 'Fast and Easy Indian Cooking', page 116-117. It was very nice and will make it again. The full recipe will feed 6-8 as stated in recipe , with rice and a salad.
40g. cashews
3 cloves of garlic
4cm of fresh ginger
1 onion, peeled and 1/4 ed
10g oil
3/4 teasp. ground cumin
1 teasp. coriander
1/4 teasp. turmeric
1 teasp salt
140g cream
200g water
2 teasp. tomato puree
1/4 chilli powder (I didn't use)
2 fresh bay leaver
6 cardamom pods
4 whole cloves
5cm. cinnamom stick
1000g boneless chicken.
1 teaspoon garam masala (I didn't use)
Grind nuts,8 sec.speed 9. Leave in bowl
Mince, garlic, ginger and onion by dropping on to blades at speed 5. Scrape down
Add oil and cook 3 mins.100,speed 3.
Add cumin,coriander,turmeric,salt and chilli, if using. Cook6 mins,100,speed2.
Add cream and water and tomato puree,blend 10 sec, speed 9.
Cook 6 mins.,100, speed 2. In the mean time add 1 tablesp to a frying pan and cook the additional whole spices, until fragrant. Stop machine and tip in whole spices and oil. Restart machine and continue cooking.
Add ,chicken ,( cut into 2cm. cubes, skinless), and poke under with spatula.
Cook 15 mins for breast meat, and
20 mins. for thigh meat.
15/20 mins,100,reverse,spoon speed.
If you don't want whole spices in the finished dish, blend sauce BEFORE adding chicken. 1 min speed 10.
Serve with additional cashew nuts
See photo herehttp://achookwoman.blogspot.com/2010/02/chicken-korma.html (http://See photo herehttp://achookwoman.blogspot.com/2010/02/chicken-korma.html)
members' comments
Caroline J - Made it, loved it.
boondooroostudio - THANK YOU Chookie, it was fantastic. I used all the spices, as we do like hot stuff but as we don't like pulling bits and pieces out of our mouths as we're eating I decided the 1 minute speed 10 was the go and it certainly was!!!! The best Chicken Korma I've had for ages..... taa 10/10
MJ - I made this with prawns and it was yummo!
Lemongrass - it was probably one 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. Will definitely do it again!
Chelsey - I can say is YUM!!!!!! The smell of my house while it was cooking was amazing! My hubby was very impressed!
WAThermoFamily - we loved it too! Saved the leftover sauce and served it over the Varoma cooked steamed rice and vegies the next night.
Makayla - I made this using lamb. Everyone loved it, especially my 2 year old who had seconds!
CP - made this as a result of the positive reviews and yes, have to agree with everyone. I'm glad that I blended the whole spices before adding the chicken because it gives it a beautiful flavour.
virgo9 - I made this although a little bit hesitantly as I have 2 fussy eating kids but I am so happy to say that they really liked it. DH and I enjoyed it too. I steamed some carrots and peas so the kids would fill up on vegies and rice if they didn't like it but this wasn't a problem at all. I didn't try giving it to our bub as he's even fussier (if that's possible) but may try him next time given the other two's reaction. Smiles all round at our house that night.
maddy - 3 of us enjoyed the flavours (didn't add chilli or garam marsala either)......and as expected.....the 8 year old ate the rice.....no surprises there.
MJ - I don't add the whole spices any more in this recipe. I simply use ground spices and add them at the same time as the other spices.
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Thanks Chookie - sounds great. I still have about 500g of korma curry powder that MrsT bought last year. I think that is would have been better to make ourselves :(
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i have one that was quite nice too :)
http://brazen20au.blogspot.com/2009/12/chicken-korma-gf-tmx-rough-guide-only.html
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Made it, loved it :D
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I have just finished dinner and I just had to run and say THANK YOU Chookie it was fantastic :) :) :). I used all the spices, as we do like hot stuff, but as we don't like pulling bits and pieces out of our mouths as we're eating I decided the 1 minute speed 10 was the go and it certainly was!!!! ;D. The best Chicken Korma I've had for ages..... taa :D :D ;) ;) 10/10
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boonderoostudio, glad you liked it.
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I made this with prawns a while ago and it was yummo!
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Glad you liked it MJ. Prawns sound great.
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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 :)
Will definitely do it again !
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Thanks for the feedback Lemongrass - always good to know that others are succeeding with the recipes - good recommendation.
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I made this yesterday and all I can say is YUM!!!!!! The smell of my house while it was cooking was amazing! My hubby was very impressed!
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Made this last week and we loved it too! Saved the leftover sauce and served it over the Varoma cooked steamed rice and vegies the next night.
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WAThermofamily, what a good idea.
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Great idea indeed - great sauce to use for lots of meats/veg
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I made this last night and used lamb. Everyone loved it, especially my 2 year old who had seconds!
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made this last night also as a result of the positive reviews, and yes, have to agree with everyone :D i am glad that i blended the whole spices before adding the chicken because it gives it a beautiful flavour.
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I made this on Monday night, although a little bit hesitantly as I have 2 fussy eating kids. But I am so happy to say that they really liked it. DH and I enjoyed it too. I steamed some carrots and peas so the kids would fill up on vegies and rice if they didn't like it, but this wasn't a problem at all. I didn't try giving it to our bub as he's even fussier (if that's possible) but may try him next time given the other two's reaction. Smiles all round at our house that night ;D ;D ;D
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Virgo9, glad that you have a recipe that all the family can eat. makes life much easier. thanks for the feedback.
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Yummy! 3 of us enjoyed the flavours (didn't add chilli or garam marsala either)......and as expected.....the 8 year old ate the rice.....no surprises there :P
(http://i618.photobucket.com/albums/tt266/nachothecat/104_3595.jpg?t=1290071324)
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Maddy, great photo, glad you liked the Korma.
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Chookie, your Chicken Korma recipe has gone straight onto my to-make-really-soon list! Looks fabulous. Here's a conversion I did of Poh's Chicken and Pistachio Korma (http://www.abc.net.au/tv/pohskitchen/stories/s2860034.htm). Mum had made it and said it was really good so I converted it for TM, based roughly on the method for Butter Chicken in the EDC. Have a go and see what you think!
Name of Recipe: Chicken and Pistachio Korma
Number of People: 4
Ingredients:
- 4 onions, quartered
- ¾ cup pistachio kernels
- 4 green chillies
- 30ml oil
- 1 ½ tbs ginger and garlic paste
- 1 tbs coriander powder
- 1 tsp white pepper powder
- 1 kg diced chicken thigh fillets (skin and fat removed)
- Salt to taste
- ¾ cup yogurt
- ½ cup cream
- ½ tsp garam masala powder (made from roasted cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorns)
Preparation:
1. Boil onions in one cup of water. Drain and cool.
2. Make garam masala by adding equal parts cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorn. Dry roast at 100°C for 2 minutes on speed 1, then mill for 2 minutes on speed 8. Take out and set aside.
3. Puree pistachios and green chilli for 5 seconds on speed 7, keeping a few nuts aside for garnish. Take out and set aside.
4. Puree onion for 5 seconds on speed 7.
5. Add oil and sauté at 100°C for 4 minutes on speed 1, do not brown. Add ginger and garlic paste. Fry for 1 minute. Stir in coriander and pepper powders. Add pistachio and green chilli paste and cook for about 1 minute.
6. Add the chicken, salt and water (quarter of a cup) and cook at 100°C for 20-25 minutes on reverse + speed soft, or until done. Add the yogurt and cook for a further 2 minutes.
7. Add cream and garam masala. Stir. Garnish with pistachio nuts and serve hot.
Tips/Hints:
I made this a while ago, but from memory, 4 green chillies made it smokin' hot! You might need to adjust the chilli quantity to taste :)
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Littlerikagirl, this looks great, but will have to make it when I come off the diet. Although, I could have Half a serve.? ;D ;D ;D
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I know this is an OOOOLD thread, so sorry for dragging it up again.
I just made the sauce component of this recipe, because I'm having people over for dinner tonight and thought it would be quicker just to have it ready to go. So I whizzed it up, tried it, and :-[ I don't like it!!! Certainly doesn't taste like any korma I've had before. I think I should have removed the cinnamon stick before blitzing, because it tastes kinda cinnamony... Any idea how I can rescue it? If it was just me and DH I'd probably just eat it, but because we're having people round and I know they're itching to see what the TMX can do, I don't want them to be disappointed. Should I just ditch it and cook something else?! HELP please!!
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I would blitz more raw cashews mixed with a bit of water and add to the mix...keep doing it until the cinnamon taste is not dominant
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ok thanks courton I'll give it a go!!
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Amanda, which recipe did you use ?
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I don't add the whole spices any more in this recipe. I simply use ground spices and add them at the same time as the other spices.
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Chookie it was the one from the indian cookbook, I think that it's the same as the one you posted?
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How did it go in the end Amanda?
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amanda, Yes it is. I was wondering as I re read the post on this topic and others did not seem to have the same issue. The only thing I can think of is that when the chicken is added it might change the flavour. I also don't like too strong a taste of Cinnamon. Let us know how you go.
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Thanks guys, I added some extra cashew as courton suggested, as well as about a half a cup of coconut milk (I used that instead of cream as I was making a dairy free version), it was still overly cinnamonny, but not bad... I think it was just a particularly fat cinnamon stick that I used ;) will cut back in future!
In conclusion, although it wasn't like the korma I've had before (and after researching a little, it seems that korma is one of those dishes that changes depending on what region you're getting the recipe from) it wasn't a bad dish, DH commented that he quite liked it and would definitely have it again. So all good :)
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Amanda, glad it worked out. Feel free to adjust the spices to suit.