Ingredients
Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste).
Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water. Soak the saffron in warm milk for 10 minutes.
Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cook for 10 minutes or so. Add the meat, mixing in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if needed.
About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the cream, fresh coriander and salt to taste. Garnish with lemon juice if liked.
Notes:
Coriander: You may know it as cilantro or Chinese parsley
Cassia bark: Similar to cinnamon but with a sweet musky fragrance.
When frying the spices use a gentle heat as they are easily burnt! True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nut and safron. They can be made with chicken, duck, lamb, beef or mutton and should be served with plain or pullao rice.
Dhansak Tikka Masala Saag Korma Jalfrezi Curry powder is an easy method to give your regimen a deep taste.
You can substitute balti curry paste with a mixture of garam masala, turmeric, cumin, coriander, and chili powder. You can also use a combination of tomato paste, garlic, ginger, and yogurt to mimic the flavors of balti curry paste. Adjust the proportions of the spices and other ingredients based on your personal taste preferences to achieve a similar flavor profile in your dish.
vindaloo's pretty hot, but they get as hot as you make them, with any name
There are many different types of curry, the most popular types being: Korma, Tikka Masala, Vindaloo, Madras and Rogan Josh.
Zoltan Korma is 6'.
=Always its KORMA=
Zoltan Korma was born in Hungary.
A few famous Indian foods are Alu Gobi, Chana Masala, and Chaat Papri. Chicken Tikki and Tandoori chicken are two more famous Indian dishes.
Make a curry froma mild recipe such as a korma, but find one that doesn't use spice mixes such as curry powder. Miss out any chillies or chilli powder, and the curry will taste just the same, except not spicy!
on most nights he charges about half a tub of curry powder, sometimes 3 quaters, it all depends on how much korma he had the night before.
Chicken Korma is a dish, that is normally served for your eating. Korma is a dish that originated in South or Central Asia which can be made with many dairy products.
Thai Curry uses a lot of fresh herbs as oppose to Indian Curry that uses more spices. I prefer Thai Curry as it's more aromatic and less pungent than Indian Curry. Indian Curry though is like giving a punch of flavor in your mouth. Both are equally good.