I thinkwe should get Bing to apply for the next series 

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of  1/2 lemon

MMM very nice stuff but having a bit of difficulty obtaining garam masala here in the philippines, do you think it would make a big difference if I missed it out?
By the way excellent site.

I have a question. Please Help...

I have just tried the recipe, somehow its not sweet. I had to add a bit of sugar to get it anywhere near the taste of Korma. Could it be that I added too much water to *just* cover the chicken? Where does the sweetness of the Korma come from anyway in the recipe? Is it the creamed coconut? I did use it, 80g to be exact. I love Korma, but now left a little dissappointment.

Thanks in advance...

Sweetness of a curry usually comes from the onions, sweated slowly in butter or ghee for aprox 20 minutes at the beginning of some curry recipes... and yes from coconut too.

I made this the other day, it definitely had that sweetness your looking for... you could say this thread inspired me.

Frizz's Lamb & veg Korma : serves 6

2 tbls butter & 1 tbls olive oil
500gm diced lamb ( I used chops)
2 large brown onions, sliced
5 cloves garlic, diced
1 tsp minced ginger

2 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1 tsp ground tumeric
1 tsp cardomom
2 cloves
1/4 tsp cinnamon
1 tsp salt

1 cup coconut cream
3 cups water
1/2 cup yogurt
3 potatoes, peeled & diced chunky
1/2 cup frozen peas
2 carrots, peeled & cut into chunks
1 cup chickpeas

OPT: pumpkin & broccoli chunks, cooked.

Brown meat in hot oil/butter mix, remove to a bowl.
Turn heat to lowest setting, add onion, stir, LID ON, sweat 20 minutes, stirring every 5 or so.
Grind spices as needed in mortar & pestle, mix with preground spices.
Put the spice blend into a small clean frypan & heat gently until medium heat, stirring constantly, until spices are fragrant & have darkened slightly.
Add garlic, ginger & spice mix to the onion, and turn up the heat a little (no lid)
Add meat back in, add veg, with coconut cream & water. STIR.
Using lowest heat, simmer with NO LID for 2 hours.
Add yogurt (and other veg if using) and simmer 10 minutes on lowest heat.

Thicken with cornflour is needed, serve with basmati rice.

NOTE: My teaspoons are never level measured tsp's the only thing I was careful with is the cardomom.

Last edited by frizz1974 (Mon 19 Jan 09 12:37am)