Wonderful Korma, we ALL loved it, thank you. If my fussy 9 year old daughter ate it, it must be good!!!! x

Hmm, I hope you tell us all about it when you find out Jo!
I have read of coconut spice powder, and coconut milk powder as well as dried coconut powder.

hi elhousemartin,
    Great recipe  do you think it is ok for me to share it on my blog? i'll mention that i got the recipe is from you

This is what you are after

http://dobetter.files.wordpress.com/200 … ilk-sm.jpg


Though I have read that coconut cream is available in powdered forms in some countries.

If you really cant find it anywhere you can put 2 cups of dessicated coconut into the blender with 2.5 cups of hot water. Let it sit for 10 minutes then blend really well & then strain, not through cloth, just through an ordinay strainer.
Use the liquid in your curry. It wont have the exact same silky texture as coconut cream but is an ok substitute.

Last edited by frizz1974 (Fri 10 Sep 10 12:57am)

elhousemartin wrote:

After 20 years of trying (and I'm only 32!!) I have finally come up with a really successful chicken korma recipe. This is a cross between a few recipes I've used over the yearswith other tweaks here and there. This is the closest to my favourite curry house's version I've ever made. Let me know what you think.
I think that using ghee (as opposed to veg. oil) is important, as is pureeing the onion.

Ingredients:

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

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

B oil some basmati rice with a cinnamon stick and saffron, drain and serve.

This sounds beautiful. Im always interested in cooking curries and new recipes are always welcome. Ive  been thinking of cooking a curry for a little while now, i think this could be it. Thankyou.