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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