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Subject:How to make a Korma?
Time:09:01 pm
Hi folks, hopefully this place is still active... I need some help.

I've been trying to make a korma (chicken for now - it's the easiest to cook) for ages now. The taste seems right, but never the consistency. I grind up all the spices (in a blender - not very fine, unfortunately), add some yogurt, marinate the chicken, then put it on a pan with some ghee, let the yogurt absorb, then add more yogurt and some coconut oil.

At any rate, when everything is done, I get a clearer liquid on the top, while all the curd/spices/small meat pieces sink to the bottom (mixing doesn't help). I notice in restaurant dishes the mixture is pretty uniform - mine never is. Can somebody tell me what I'm doing wrong, please?
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anita_margarita
Link:(Link)
Time:2007-01-17 02:22 am (UTC)
Hmm. I am not an experienced korma-maker (though I love to eat it!), but this recipe is from a cookbook that I've had great success with, so I'd tend to believe it. You might see if this recipe helps you.

Chicken Korma with coriander leaves
2 1/4 lbs chicken
5 garlic cloves
10-12 strangs saffron
2 onions, chopped
5 green chilis, chopped
1 1/2 cups full-fat yogurt
1/4 ghee
4 cloves
8 green cardamms
4" cinnamon stick
1/2 tsp turmeric
1/2 tsp ginger powder
salt
2 cups chicken stock
1/4 tsp black pepper
2 Tablespoons ground black pepper

1. Boil chicken in 3 cups water along with 2 of the garlic cloves for 3-4 minutes. Strain and discard water. Leave chicken to cool then rinse in lukewarm water. Cut up the chicken.
2. Pound remaining garlic and soak in 1/2 cup water to obtain a garlic infusion. Soak the saffron threads in 1/4 cup water, pressing with the back of a spoon to get an infusion. Puree the onions with the green chilis. Whisk the yogurt and set it aside.
3. Heat the ghee and fry the onion puree until golden, about 12-15 minutes. Add cloves, cardamoms, cinnamon, and turmeric. Add chicken, garlic infusion, and yogurt, and cover with a lid. Allow to simmer 7-10 minutes until juices are absorbed.
4. Add ginger and salt to taste and saute 3-4 minutes until chicken is lightly browned. Add enough chicken stock to get the amount of gravy desired.
5. Simmer for 40 minutes over gentle heat. When chicken is tender, sprinkle with the saffron infusion, pepper, and fresh coriander leaves.

P. S. Are you using non-fat yogurt? Maybe that's the problem.

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akuratnik
Link:(Link)
Time:2007-01-17 06:23 pm (UTC)
I'm using South-Indian yogurt, a culture of which I got from a co-worker, so that's not a prob.

Thanks for the recipe, though, I will give it a try in a couple of days :)
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madmouth
Link:(Link)
Time:2007-02-27 09:09 am (UTC)
it's not a good idea to cook yoghurt for too long. are you adding it after the dish is off the heat or letting it boil for a while?

I wonder also if you aren't using too much oil. If there's a big layer on top, it's excessive.

I wonder also if you shouldn't be frying the spices first, then adding the marinated chicken. fried spices bind better than cooked spices, in my experience.

if you find yourself unsuccessful with a dish, find a recipe in a well-attested cookbook and follow it religiously, not straying by an iota. that can put you back on track.
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