Chicken Korma. Turkey Korma

This will make approximately 8 main course dishes.
Preparation and cooking time: 1 hr 30 mins approx.

The Sauce:

• 2 lb (900) grams cooking onions
• 8 oz (225 grams) 1 tin of tomatoes
• 2 oz (50 grams ) green ginger
• 8 tablespoons of vegetable oil
• 2 oz (50 grams) garlic
• 1 teaspoon of tomato puree
• 2¾ pints (1 litre – 570 ml) water
• 1 teaspoon of turmeric
• 1 teaspoon salt
• 1 teaspoon of paprika

Method:

Peel and rinse the onions, garlic, and ginger. Slice and roughly chop the onions, ginger and garlic.
Put the chopped ginger and garlic into a blender with ½ pint (275 ml) of the water and blend until smooth

Take a large glass Pyrex dish and put in the onions, and the blended garlic and ginger and the water add the salt and bring to the boil in the halogen oven once boiling turn down the heat and simmer for 40 minutes with the lid on , leave to cool.

Once cooled pour about half the mixture into a blender and blend until perfectly smooth, absolute smoothness is essential, 2 minute should be enough. Repeat the process until all the mixture is blended. Wash and dry the dish. At this point reserve about 4 to 6 table spoons of the mixture for later. What you do not use of the mixture can be frozen for a later date.

Open the can of tomatoes`, pour into the rinsed blender and blend until smooth as you did with the onion mix.
Into the glass bowl add the oil, tomato puree, turmeric, and paprika. Add the blended tomatoes and bring to the boil cook for about 10 minutes, now add the onion mixture and bring to the boil again, turn down the heat and simmer, you will notice that at this stage a froth will come to the surface, skim this of repeating simmering and skimming for 25 minutes stir now and again to stop the mixture sticking to the bowl, this sauce can be used immediately or refrigerate for up to 4 days.

Chicken or Turkey Korma

Preparing the chicken for 6-8 persons

• Left over chicken/turkey
• 6 table spoons of vegetable oil
• 1 teaspoon of turmeric
• 4-6 tablespoons of the uncooked curry sauce reserve when making the sauce
  Place all the ingredients in the clean glass bowl.
  Cook on medium heat in your oven. Cook until the sauce darkens in colour approx 4-5 minutes, add the meat and stir until all the meat is well coated.

Serves 3-4

• 4 tablespoons of vegetable oil
• ¼ teaspoon of yellow food colouring
• ¾ pint 425 ml of the prepared curry sauce
• ½ teaspoon of garam masala
• 1 lb (450 grams) cooked as prepared earlier
• 1 teaspoon of ground cumin
• 2 tbl spoons of cashew nuts roughly chopped
• ¼ pint (150 ml) single cream
• 1½ teaspoons of salt
• 2 teaspoons of finely chopped coriander

Heat the oil in a large deep pan and add to it the curry sauce, bring to the boil on high heat.

Do not reduce the heat. Put in the chicken, cashew nuts, salt and food colouring and cook for 5 minutes or so stirring now and again.

Turn down the heat slightly and continue to cook for a further 5 minutes. Stir in the garam masala and ground cumin. You may also add grated coconut if you wish

Now stir in the cream and heat gently for 3-4 minutes stir occasionally.

Serve sprinkled with green coriander and boiled rice.
You may also use fresh chicken for this recipe.

© Chef Eric
Posted on 27/12/2009