Oh to be able to replicate the Spicy Desi Korma as served at Punjabi Zaiqa (Berlin) and in Glasgow’s very own Karahi Palace and The Village. Ten days ago I tried, the results – dubious. It was Curryspondent Bill who sent me the – Letz cook on Reels – link. Bill insists that my substituting the Yoghurt with Creme Fraiche, cost me the required – Citrus – Flavour which is a prominent feature of this Curry.
Then there was the mysterious – Magic Beans. The Caddupah Almonds aka Charoli Seeds, finally arrived. We also agreed that despite the measurements in the video clearly showing tablespoons, teaspoons of the Powdered Spices was way more logical.
It does seem to take a while to assemble all the ingredients and create first The Curd Mixture then The Barista Paste. Sir Andy Murray was still British when I started cooking. By the time I ate, he was well Scottish.
Ingredients:
500g Chicken on-the-bone (thighs are best)
The Curd Mixture:
200g Curd / Yoghurt
1.5 tsp Coriander
1 tsp Salt
1.5 tsp Red Chilli Powder
1.5 tsp Kashmiri Chilli Powder
*
The Barista Paste:
100ml Vegetable Oil
2 Medium Onions
1 tbsp Ghee
8 Cashew Nuts
1 tbsp Caddupah Almonds (Charoli Seeds)
1 tsp 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 tsp Ginger-Garlic Paste
1 tsp 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, set both aside.
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, blend, 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.
13) Slice then add the Green Chillies and Ginger Strips, cook with lid on, medium flame, 10 to 12 minutes.
14) Add the Barista Paste, stir in, mix well with Masala, cook for another ten minutes.
15) Add the reserved Onions, sprinkling of Coriander and Rose Water, mix well.
16) Cook for a further ten minutes, serve.
Having added the Chicken, it was clear the Masala would burn if I kept strictly to the Recipe. I had to add 100ml of Water to keep the Masala alive. To accompany, a simple Basmati with fried Mushrooms, token Diversity.
Despite not having tasted anything until the point of serving, the Seasoning was spot on. What else would one expect in a Hector Curry. The Ginger came across powerfully, the Powdery Texture and overt Nuttiness had gone compared to version #1. Teaspoons as measures were therefore vindicated.
The Whole Spices added so much, the Peppercorns and Cloves stood out. Why do we buy Powdered Spice, grinding one’s own Turmeric may be a challenge, but it does not feature here. With four Green Chillies and the teaspoons of Chilli, the Spice Level was not demanding.
There was a distinct depth of Flavour coming from this Masala, the Magic Beans? Maybe I’ll be adding freshly ground Charoli Seeds to future Curry creations. I did add Lemon Juice to the Rice, from here was the only sense of Citrus.
Whatever this Recipe was trying to achieve, it fell way short that which I hoped to recreate. Bill, I need a better Recipe.
Finally, the Chicken. Apart from being a solid and Meat, it added absolutely nothing. Vegetables would have been just as good, in fact better! Look how – White – the Chicken is. Is it any wonder at Nando’s, one helps oneself to an extra bottle of Sauce?