Nigel Reed wrote to All <=-
Growing up in England, I really enjoyed a good chicken korma. They're
made with coconut and I don't eat it for the spice but for the
flavo(u)r explosion and the sweetness that the coconut adds.
Moving to the US...I find it disappointing that the kormas here are
made with nuts and if they want to make it a little spicy just throw
more pepper in.
I'm looking for a good, tried and tested chicken korma that is thick
and smooth with that coconut sweetness like I used to get back in the
UK.
Anyone have a good recipe to share?
Of all of the recipes I have collected I only have seven for korma. And
only one of those uses coconut cream. All, however use yoghurt. Here are
two that appear authentic - one in this message and one in the next post.
Nigel Reed wrote to Dave Drum <=-
Of all of the recipes I have collected I only have seven for korma. And
only one of those uses coconut cream. All, however use yoghurt. Here are
two that appear authentic - one in this message and one in the next post.
Thanks for that. I was really after one that had been tried and tested.
A lot of them use the same ingredients but I guess it's all in the
method.
If I had to try one it'd be the 2nd since that uses cream which I'm
sure is something needed along with yogurt.
Sounds like you might like this one as well .....
Nigel Reed wrote to Dave Drum <=-
Sounds like you might like this one as well .....
Doesn't look like my kind of thing. It's really the korma I'm really
after right now.
When is a chicken korma not a chicken korma?
Growing up in England, I really enjoyed a good chicken korma. They're made w coconut and I don't eat it for the spice but for the flavo(u)r explosion and the sweetness that the coconut adds.
Moving to the US...I find it disappointing that the kormas here are made wit nuts and if they want to make it a little spicy just throw more pepper in.
I'm looking for a good, tried and tested chicken korma that is thick and smo with that coconut sweetness like I used to get back in the UK.
Anyone have a good recipe to share?
Thanks,
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