Quick Chicken Korma Mallika Basu
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Date: 2020-05-11
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Comments and reviews: 10
Vicky
ok so now whut! I have watched this yesterday and yes she and that dish both looked just awesome BUT NO ONE on our pokereve here likes the taste of it, nor do I! this is NOT an authenthique korma! it tastes more like a simple tikka massala but with big chunks in it and a thick eww paste, I do not know which ruined it but my bet is simply that its done too fast? isnt it u should leave the chicken first on medium heat along with spices like: garlic ( not like mentioned! ), garam masala, green, red hot pepper, and instead of yogurt coffeecream ( I know it is coffeecream that is used to give dishes a mild flavour from two restaurants, well three in fact: chinese restaurant! Indian, Egyptian! all use COFFEECREAM NEVER EVER YOGURT! ) dont make it at home if you are used to and LOVE the taste of the original recipe, I assumed this was it but it is NOT and WE ( as in multiple find it gross and WE know I can cook so it aint my fault! ) edit: not the chicken here, the pork indeed
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ok so now whut! I have watched this yesterday and yes she and that dish both looked just awesome BUT NO ONE on our pokereve here likes the taste of it, nor do I! this is NOT an authenthique korma! it tastes more like a simple tikka massala but with big chunks in it and a thick eww paste, I do not know which ruined it but my bet is simply that its done too fast? isnt it u should leave the chicken first on medium heat along with spices like: garlic ( not like mentioned! ), garam masala, green, red hot pepper, and instead of yogurt coffeecream ( I know it is coffeecream that is used to give dishes a mild flavour from two restaurants, well three in fact: chinese restaurant! Indian, Egyptian! all use COFFEECREAM NEVER EVER YOGURT! ) dont make it at home if you are used to and LOVE the taste of the original recipe, I assumed this was it but it is NOT and WE ( as in multiple find it gross and WE know I can cook so it aint my fault! ) edit: not the chicken here, the pork indeed
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ShoNathapol
Made it twice now yum! Allow a good 1. 5 hrs from start prep to serve - drumsticks best as the 'bone in' thighs take too long to cook, use yoghurt AND coconut milk for best flavour kick, and if you can't get raw cashews you can use raw peanuts and do the same thing (also cheaper, flavour is just as good but I add the paste 20 mins before cooking finishes so the nuts get a proper 'cooked' flavour. Really caramelise the onions (brown almost burnt) before you add the spices, makes a big diff! Ingredients list (as there's nowhere online this is written down) 2 onions/ 1 inch knob of ginger and 4 garlic cloves for paste/ 1 inch cinnamon/ 6 green cardamom/ 6 cloves/ 1/2 tsp turmeric powder/ 2 tsp coriander powder/1 tsp garam masala/X tsp Chilli powder/2-3 tbsp greek yogurt/20 raw cashews or handful raw peanuts/Salt/Pepper/cooking oil/ chicken - 6 drumsticks or 3 drumstick/thigh combo chopped in half (not breast. I usually up all the spices and salt by 1/2 to 1 tsp.
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Made it twice now yum! Allow a good 1. 5 hrs from start prep to serve - drumsticks best as the 'bone in' thighs take too long to cook, use yoghurt AND coconut milk for best flavour kick, and if you can't get raw cashews you can use raw peanuts and do the same thing (also cheaper, flavour is just as good but I add the paste 20 mins before cooking finishes so the nuts get a proper 'cooked' flavour. Really caramelise the onions (brown almost burnt) before you add the spices, makes a big diff! Ingredients list (as there's nowhere online this is written down) 2 onions/ 1 inch knob of ginger and 4 garlic cloves for paste/ 1 inch cinnamon/ 6 green cardamom/ 6 cloves/ 1/2 tsp turmeric powder/ 2 tsp coriander powder/1 tsp garam masala/X tsp Chilli powder/2-3 tbsp greek yogurt/20 raw cashews or handful raw peanuts/Salt/Pepper/cooking oil/ chicken - 6 drumsticks or 3 drumstick/thigh combo chopped in half (not breast. I usually up all the spices and salt by 1/2 to 1 tsp.
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Richard
I don t like a lot of restaurant or takeaway kormas as I find them too sweet and too creamy but I did have one once that wasn t like this it was just nice, mild, creamy and loads of flavour without being overly creamy and sweet like a lot of British people seem to like it. Since this one time I ve been trying to find a version to make at home that gave me that. Been searching for years and finally this is it. Just made it and is exactly like that one I had. Perfect.
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I don t like a lot of restaurant or takeaway kormas as I find them too sweet and too creamy but I did have one once that wasn t like this it was just nice, mild, creamy and loads of flavour without being overly creamy and sweet like a lot of British people seem to like it. Since this one time I ve been trying to find a version to make at home that gave me that. Been searching for years and finally this is it. Just made it and is exactly like that one I had. Perfect.
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Arijit
Check the recipe by Bong Eats. They did the authentic version of the same. This one's more of a quick recipe so she missed some important ingredients that go into the Korma like ground roasted mace and nutmeg, kewra water/essence, birista (roughly ground fried onions. I've tried this recipe (the one in this video) and it tastes just as good as regular chicken curry. But the authentic version is heavenly!
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Check the recipe by Bong Eats. They did the authentic version of the same. This one's more of a quick recipe so she missed some important ingredients that go into the Korma like ground roasted mace and nutmeg, kewra water/essence, birista (roughly ground fried onions. I've tried this recipe (the one in this video) and it tastes just as good as regular chicken curry. But the authentic version is heavenly!
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YSV
I dont know about rest of you but I need atleast 5 onions for 1 kg of chicken for it absorb the flavor and fry enough before you add the yoghurt/cream. Beware- if you dont manage to fry the chicken in the onion /ginger garlic base for atleast 5 minutes, then quite a few bits will remain undercook or even downright raw. It took me over an hour after I added the yoghurt to fix it!
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I dont know about rest of you but I need atleast 5 onions for 1 kg of chicken for it absorb the flavor and fry enough before you add the yoghurt/cream. Beware- if you dont manage to fry the chicken in the onion /ginger garlic base for atleast 5 minutes, then quite a few bits will remain undercook or even downright raw. It took me over an hour after I added the yoghurt to fix it!
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Grant
This recipe is so tasty but you don't get much sauce which is the best part! To increase the amount of sauce I added around 200ml creamed coconut instead of the 5 tablespoons of water. I know coconut shouldn't be in a real korma but it increases volume, adds creaminess and tastes bloody AMAZING! I also substituted the cashews for pistachios for extra nuttiness. Give it a try
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This recipe is so tasty but you don't get much sauce which is the best part! To increase the amount of sauce I added around 200ml creamed coconut instead of the 5 tablespoons of water. I know coconut shouldn't be in a real korma but it increases volume, adds creaminess and tastes bloody AMAZING! I also substituted the cashews for pistachios for extra nuttiness. Give it a try
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Maryam
4 tbsp Vegetable Oil 2 Medium - Large Onions 2 Ginger & 4 Garlic Cloves (blended with 2 tbsp water) 6 Green Cardamon 6 Cloves 1/2 tsp Turmeric 2 tsp Coriander powder 1/2 tsp Chilli Powder 1kg chicken on bone (if using boneless use thigh NOT breast) 4 tbsp Greek Yoghurt Cashew Cream (20 cashew nuts, 2 spoons of yoghurt and water blended) A pinch of Garam Masala Salt
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4 tbsp Vegetable Oil 2 Medium - Large Onions 2 Ginger & 4 Garlic Cloves (blended with 2 tbsp water) 6 Green Cardamon 6 Cloves 1/2 tsp Turmeric 2 tsp Coriander powder 1/2 tsp Chilli Powder 1kg chicken on bone (if using boneless use thigh NOT breast) 4 tbsp Greek Yoghurt Cashew Cream (20 cashew nuts, 2 spoons of yoghurt and water blended) A pinch of Garam Masala Salt
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Guest
This recipe is really good. I've found that chicken upper thighs are great for this, as they are easy to disassemble. I usually take the skin off and roast it on a pan on the side. I also take the bones out of the meat (but still keep them in for flavor) to make it easier to eat.
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This recipe is really good. I've found that chicken upper thighs are great for this, as they are easy to disassemble. I usually take the skin off and roast it on a pan on the side. I also take the bones out of the meat (but still keep them in for flavor) to make it easier to eat.
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Indian
I m jealous to say I can t taste this, it s really close as some say authenticate korma, Charness of onions with sweet and sourness of curd and lastly meaty umami flavor of chicken and to taste all flavors, base flavor of wheat
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I m jealous to say I can t taste this, it s really close as some say authenticate korma, Charness of onions with sweet and sourness of curd and lastly meaty umami flavor of chicken and to taste all flavors, base flavor of wheat
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Christoph
These are not caramelized onions your making. The brown color from your onions comes from burning the onions, not caramelizing. That is a common mistake. Caramelizing takes way longer than 15min and it lookes different.
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These are not caramelized onions your making. The brown color from your onions comes from burning the onions, not caramelizing. That is a common mistake. Caramelizing takes way longer than 15min and it lookes different.
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