Hector Cooks: Chicken Desi Korma – Recipe : Letz cook on Reels

Desi Korma, not the common Mild, Creamy and Coconut-rich – Korma – which appears on every Curry menu, has long been a favourite Hector Curry. For many years, this was Hector’s go-for Curry at The Village and latterly Karahi Palace (Glasgow) but is now only known to be available in its full blown and authentic form at Punjabi Zaiqa (Berlin)! Twelve years ago, on that ill-fated day when the Israeli Potatoes refused to cook, Hector served up an interpretation of Lamb Desi Korma, the recipe was posted. On Saturday, Curryspondent Bill sent a link for a Chicken Korma – Letz cook on Reels – which he assured me was a Desi Korma.

New ingredients were required. Rose Water I have never used, Curry Bill assured me it works with Chicken, not Lamb. Nuts? It took a while to establish that Caddupah Almonds are better known as Charoli Seeds. These were ordered, but have not arrived in time. Instead, I have used Almonds. There was no Curd in the fridge, as if there would be, I have used Creme Fraiche instead. Not risking Lamb, I have stuck to Chicken as per the recipe, however, a kilo was to hand and so everything listed below was doubled. Tablespoons? So the recipe states, way more than I would ever add, but hey-ho, let’s see if this ends up OTT.

The omission of Lemon Juice, Tomatoes, Turmeric and Cumin Seeds puzzles. It is the Citrus Flavour which, for me, makes this Curry stand out above the Mainstream. Apart from these, the inclusion of the Nuts are the differences from my own interpretation.

Whilst I have acknowledged a few of these video Curry lessons previously, I have again transcribed the method and ingredients. The videos all move along too quickly, constant pausing is frustrating. I still believe it is easier to follow an illustrated text, here we go.

The ingredients, arranged on the worktop, appear daunting. As is revealed, there are three sections, preparation of the Barista Paste being the laborious part.

Ingredients:

500g Chicken on-the-bone (thighs are best)

The Curd Mixture:

200g Curd / Yoghurt

1.5 tbsp Coriander

1 tsp Salt

1.5 tbsp Red Chilli Powder

1.5 tbsp Kashmiri Chilli Powder

The Barista Paste:

100ml Vegetable Oil

2 Medium Onions

1 tbsp Ghee

8-10 Cashew Nuts

1 tbsp Caddupah Almonds (Charoli Seeds)

1 tbsp Coconut Powder

The Masala:

2 Bay Leaves

2 Black Cardamoms

4 Green Cardamoms

6 Black Peppercorns

5 Cloves

5cm Cinnamon Bark

1 tbsp Cumin Powder

2 tbsp Ginger-Garlic Paste

1 tbsp Garam Masala

Salt

Four Green Chillies

4cm piece of Ginger cut into strips

1 tbsp Rose Water

Method

1) Pour the Curd/Yoghurt into a bowl, stir in the remaining ingredients of the Curd Mixture to create a paste, set aside.

2) Creating the Barista Paste is in two parts, firstly heat the Oil and fry the Onions for ten minutes until they turn golden brown.

3) Remove the Onions from the Oil, separate some Onions for later, set both aside, retain the Barista Oil.

4) Melt the Ghee, fry the Cashew Nuts, Charoli Seeds and Coconut until the nuts start to pop.

5) Add the Nut-Coconut mix to the Onions, use a blender to create the Barista Paste, set aside. (Take care, everything here is going to be hot!)

6) To prepare the Masala in which the Chicken will be cooked – reheat the retained Barista Oil.

7) Add and stir in the Bay Leaves, Black Cardamoms, Green Cardamoms, Black Peppercorns, Cloves, Cinnamon Bark, Cumin Powder.

8) Fry for two to three minutes.

9) Add the Ginger-Garlic Paste, fry for three to four minutes.

10) Add the Curd Mixture, stir on low-medium heat for 8-10 minutes, the Oil will separate when the mixture is cooked.

11) Add the Chicken, coat with the Masala.

12) Add the Garam Masala, mix through, then add Salt to taste.

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13) Slice then add the Green Chillies and Ginger Strips, cook with lid on, medium heat, 10 to 12 minutes, stirring occasionally to prevent burning on the base of the pot.

14) Add the Barista Paste, stir in, mix well with Masala, cook for another ten minutes, stir as necessary.

15) Add the reserved Onions, sprinkling of Coriander and Rose Water, mix well.

16) Cook for a further ten minutes, serve.

Thus the – Desi Korma – was created. It may appear laborious, try transcribing! If one enjoys experimental cooking, then have a go, your outcome should be different from mine.

On tasting before serving, the Masala was way too thick and grainy-powdery. I could have poured in more Rose Water. The Nuts were dominant, OK, the Almonds were an overdose. I already had Ground Almonds and so could have saved a step. By cooking the kilo, I had planned to set the remainder aside then add Lemon Juice for the next sitting. In a moment of pique, I poured in about 50ml of Lemon Juice and cooked on for a few more minutes. The Texture returned to a smoother Masala, and hopefully an edible Curry.

Having Mushrooms which required using, the Curry was served on Mushroom Pilau.

Edible, yes, outstanding, no. More importantly, it tasted nothing like what I have come to recognise as a Desi Korma. My experiences as cited above, are markedly different. But then, I always have Lamb Desi Korma, and always – on-the-bone. Once again I believe I have proved that Chicken in a Curry is spurious. The Chicken added nothing to this meal.

The Cloves stood out after the Nuttiness was dismissed. A lot of powdered Spice had gone into this creation, I double checked, yes, tablespoons. Maybe teaspoons would have sufficed. Despite the quantity of Chillies and powdered Chilli, the Spice Level was surprisingly acceptable. I reined in the Salt, who puts Salt on Nuts? The abundant Cardamom was a nuisance whilst eating. The Garam Masala was of my own blending and so it should not be a surprise when it is reported that overall, this tasted like a Hector Curry, with Nuts!

Marg said she would try it on her return from up north, there may be an update.