Friday, 31 October 2008

RECIPE: RAJ KORMA


Recently I bought Meena Pathak’s (yes, of the ready made Patak sauces fame) cook book (picture attached below) and tried her RAJ KORMA recipe. I have to say that for a ready made sauce, it was really nice and so it should be, with the extra ingredients that went into the dish. Do I recommend it? Whole heartedly! Here’s another keeper for all we time poor people.


NB: I changed the recipe slightly to accommodate the extra chicken I used and my love of garlic and spices.



Ingredients


3 tbsp veg oil
2 large onions – finely sliced
3 bay leaves
3 cloves garlic – chopped finely
6 cardamom pods – bruised (I gave it a ‘whack’ with my pestle)
2 coriander plants – chopped
1 kg chicken breast – diced
1 small jar Patak’s Korma Curry paste
1 medium tomato – diced
Salt to taste
1/3 cup thickened cream
1/3 cup natural yoghurt
1 tbsp desiccated coconut – optional

Method


Heat oil in a pan and add the onion and bay leaves. Cook until the onions are golden brown. Add in the garlic, cardamom and half of the coriander. Cook for 30 secs and add in the chicken. Mix well and cook for about 5 mins or until the chicken is well sealed.


Add in the korma sauce and mix well. Cook for 4 to 5 mins, then stir in the tomatoes and salt (put 1 tsp to start – you can always adjust later). Cook for another 5 mins.

Stir in the cream and yoghurt and bring to the simmer. Sprinkle the coconut, mix well and add in the coriander. Lift and serve with rice or bread.

BTW, Happy Halloween to everyone. Don't let the Ghoulies get you!

8 comments:

Anonymous said...

That looks delicious VG. I will surely give this a go. Anything for a yummy short cut!

Grace

Retno Prihadana said...

VG, It looks so tempting. I haven´t tried curry with yoghurt,only with coconut milk :)

Tastes of Home said...

I love curry with yoghurt. thanks for recommending this cook book. your curry looks great!!

VG said...

Yes Grace, me too. Anything to save time; without compromising flavour. Bring it on!

Hi Retno - I guess it's because of where we came from originally - plenty of coconuts, so we only use that in our cooking. As there are no coconuts in North India, yoghurt and cream became their medium. What's the saying? Necessity is the mother of all invention?

Hi ToH - thanks for your comments. The book - You won't be disappointed; full of yummy recipes!

Kitchen Flavours said...

Click on the link to to collect your award Spicy Hot Chocolate

ICook4Fun said...

I like the taste of yoghurt in my food. Maybe its the tangy taste :) Never cook kurma with yoghurt and its time to try this out. Do you think I can use kurma powder for this dish?

VG said...

Hi Lubna - Thank you so much for the award. Much appreciate it.

VG said...

Allo Gert - Yes, the tanginess of yoghurt does enhance certain curries. Korma powder? I don't see why you can't use the powder. But what I'd do (just a suggestion) is grind some garlic, ginger, onions and fresh coriander and mix/blend the powder to form a paste :)VG