I was Thinking about making a curry ( Korma Mild)?!
Does anyone have some really good recipies for me please!.Www@FoodAQ@Com
Answers:
Quick chicken korma by Madhur Jaffrey
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
- from the curry queen and delicious!
Chicken korma by Keith Floyd
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
Chicken korma by The Curry House Cookery Book
http://www!.curryhouse!.co!.uk/rsc/korma!.ht!.!.!.
- tried and tested easy to make!
Veggie korma by Gordon Ramsay
http://www!.channel4!.com/food/recipes/che!.!.!.
- a lot of ingredients!
Chicken Korma Recipe by Jamie Oliver
http://www!.jamieoliver!.com/forum/viewtop!.!.!.Www@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
- from the curry queen and delicious!
Chicken korma by Keith Floyd
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
Chicken korma by The Curry House Cookery Book
http://www!.curryhouse!.co!.uk/rsc/korma!.ht!.!.!.
- tried and tested easy to make!
Veggie korma by Gordon Ramsay
http://www!.channel4!.com/food/recipes/che!.!.!.
- a lot of ingredients!
Chicken Korma Recipe by Jamie Oliver
http://www!.jamieoliver!.com/forum/viewtop!.!.!.Www@FoodAQ@Com
2 chicken breasts, skinned and cut into approx!. 1 inch pieces
1 tablespoon vegetable oil or ghee
1 inch piece cassia bark
2 cardamon pods
two thirds of a batch of Basic Curry Sauce
quarter teaspoon hot chilli powder
half teaspoon concentrated tomato purée salt to taste
4 tablespoons double cream
1 tablespoon finely chopped creamed coconut
5 Tablespoons Vegetable Oil
1 teaspoon Garam Masala
1 Tablespoon toasted almond slices
1!. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white!. Remove them from the pan and set aside
2!. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3!. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt!. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon!.
4!. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time!. Add hot water if the sauce gets too dry!.
5!. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted!. By the end of the cooking the sauce should be silky and not too thick!.Www@FoodAQ@Com
1 tablespoon vegetable oil or ghee
1 inch piece cassia bark
2 cardamon pods
two thirds of a batch of Basic Curry Sauce
quarter teaspoon hot chilli powder
half teaspoon concentrated tomato purée salt to taste
4 tablespoons double cream
1 tablespoon finely chopped creamed coconut
5 Tablespoons Vegetable Oil
1 teaspoon Garam Masala
1 Tablespoon toasted almond slices
1!. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white!. Remove them from the pan and set aside
2!. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3!. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt!. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon!.
4!. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time!. Add hot water if the sauce gets too dry!.
5!. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted!. By the end of the cooking the sauce should be silky and not too thick!.Www@FoodAQ@Com
CHICKEN KORMA
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
? a teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
100ml (? a 200ml pot) of yoghurt**
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a pan on a moderate heat!. Put the chicken, garlic, ginger and onions into the pan!. Cook for 20 minutes until the chicken is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 10 minutes!.
Add the yoghurt and the creamed coconut and mix thoroughly!. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced!.
ADDITIONS & ALTERNATIVES
Use turkey instead of chicken!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.
** Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.Www@FoodAQ@Com
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
? a teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
100ml (? a 200ml pot) of yoghurt**
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a pan on a moderate heat!. Put the chicken, garlic, ginger and onions into the pan!. Cook for 20 minutes until the chicken is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 10 minutes!.
Add the yoghurt and the creamed coconut and mix thoroughly!. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced!.
ADDITIONS & ALTERNATIVES
Use turkey instead of chicken!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.
** Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.Www@FoodAQ@Com
Yeah - if you look in your phone book, under Takeaways, there's usually a curry takeaway service!. Excellent recipes there, and the meal comes ready made!Www@FoodAQ@Com