The mission continues, to cook a Desi Korma at home as good as say Karahi Palace used to serve, and Punjabi Zaiqa (Berlin) currently do. It was on my last trip to Berlin where I picked up packets of Korma Spice Mix. Curryspondents had previously made me aware of the Shan – Korma mix, a good place to start.
The ingredients were assembled, no Tomatoes, and 300g seemed a lot of Yoghurt. The cooking instructions, written in many languages both inside and outside the box, as ever had a glaring omission. Much was made of cooking the 300g of Onions and removing them, but only 60g would ever be returned. With the ingredients of the mix not in English, and no mention of Seasoning, discretion would be required. Determined not to make a – bland Korma – Green Chillies would be added.
The finely chopped onions took an age to turn – golden. The detailed instructions, for this part anyway, took me through the removal from the Oil, setting aside, then crushing, not blending. The results were not – crispy Onions – but an approximation of what I have in abundance – Dry Fried Crispy Onions.
Next time, I’ll save the tears and start with the Dry Fried Crispy Onions, which are used regularity in other cooking, great for thickening.
A kilo of Chicken, well I wasn’t risking the waste of Lamb. The quantity of Yoghurt added lots of liquid, the half cup of Water was included regardless.
The Chicken was given a good half hour on the low heat, one can never be too careful. Still, the Masala was too wet, no more water was added as instructed. Instead, the Dry Fried Crispy Onions I had looked out for comparison purposes went in, much better.
A decent Masala Mash was created. Whole Spices were revealed, Green Cardamom and Peppercorn. Given the self imposed rule, the Seasoning had to be tested before serving. Not bad at all, no more Salt required.
Boiled Rice is my favoured accompaniment for a Desi Korma.
Three of the six Chicken Thighs looked like a portion. This was possibly my first Chicken in a month. We know what’s coming next.
The Chillies had certainly upped the Spice Level, as now expected the Seasoning was fine. Clove and Cinnamon came across strongly. This, and the Whole Spices gave an air of efficacy, however, the Desi Korma Flavour that I seek was not there. No Citrus.
Chicken skin absorbs, the Meat does not. Yet again I ask, is there such a thing as a Chicken Curry?
For the next branded box of Korma Spice Mix, Vegetables. The humble Potato, always a better solid.
Chicken doesn’t tend to overcook when pressure cooked although it will fall to bits easily. Lots of subcontinent restaurants use them.
Hector replies:
Keep the tips coming.
It was me that mentioned a couple of months ago about the shan packets. I find them really good the ones that I’ve had. There is so many of them. I think im going to get some chicken mince from ibrox tomorrow and try their seekh mix. Keep the other half for thai chicken cakes
Hector replies:
… and so it was! What I did like: there was no obvious – packet taste – which i have found prevsiously in other brands.
Using a pressure cooker almost always forces the sauce into the chicken meat. Using a bit of salt when frying onions helps them brown faster.
Hector replies:
Chicken, in a pressure cooker? For how mnay seconds?