Indian Restaurant Chicken Korma 2 of 2

Part 2 of 2
How to make a Chicken Korma in the same way an indian restaurant in Britain makes it. Most restaurants make this dish in a very similar way - they will always precook their chicken though to same time. So they would add the chicken after the coconut, sugar and sauce, heat it through, add the cream and then it's done.
I find precooking the meat unnecessary as you get a good result from fresh and there's less chance of overcooking it.
The caramelized onion paste is optional, that was my own addition after using it for the madras. Your korma will be spot-on without it. Using that oil to cook with does make a difference though! It smells beautiful when it hits the pan!

The recipe for the sauce and pastes is available on request. Just email me at nifortescue at gmail dot com

Part 1: http://www.youtube.com/watch?v=3NZuphFBQLY

Category:

Howto & Style

Tags:

• indian
• bangladeshi
• pakistani
• food
• curry
• sauce
• takeaway
• take-away
• takeout
• take-out
• gravy
• coconut
• almonds
• cream
• sweet
• mild
• korma
• kurma
• qorma
• khorma
• chinoischef
• chinois
• nick
• irvine-fortescue
• fortescue
• BIR
• restaurant

[ktbird1970]

Finally, at last! I have been searching for a proper recipe for takeaway korma. This is the one! Thank you !

[chinoischef]

@ktbird1970 i'm glad you managed to make a tasty korma, enjoy!

[mazdaman1980]

Nothing like it!!

[citic101]

MSG ............. shit

[aidan21]

i liked the humming

[CURRYHOLIC1]

Good one Nic

[gushalle]

Curry looks good but didn't hear anything but sizzling in the first vid. Was the mike in the pan? Also, however good or chef-like it feels, constantly banging the spoon on the side of the pan is fucking annoying. I'd rather hear what you had to say as it looked good. How about a vindaloo or phal next?