Korma/Tikka basic sauce anyone? (not too hot)

Going to print this thread out and try each one as time goes on.thanks all...The curry pastes sound to be favourites, I did buy a Korna one Patacks..just looked at it and its out of date (yes I bought it long ago with good intentions)

thanks all for taking the time to reply

I love Chicken Korma, and will definitely try your recipe, Missfoodlove - thank you!

Missfoodlove

Will keep the recipe and give it a go!

Calendargirl.
It sounds a faff but it is actually fairly quick and so cheap.
I get all my spices from “ The Dalit Goods co” this charity is amazing and helps the poorest people in India.
You can always male double and freeze. ?

Or Try Spice Tailor kits!

bikergran
Search Miridula Baljeka Her korma recipe is the best you'll ever taste. Amazing.

Looks lovely Missfoodlove but rather a faff. Will stick with Mr Patak!

An authentic Korma;
Cover the 600/800 chicken with 2/3 tablespoons natural yogurt, season and refrigerate.
Finely chop an onion, 2 cloves of garlic and a 20gm of fresh ginger.
Gently fry the above 10/15 mins until soft, keep stirring.
Now crush the seeds of 12 cardamom pods, 1 tbsp of ground cumin, 1 tbsp ground coriander. Half a teaspoon of ground turmeric. Crush and mix these and add to the pan.
Now add one finely chopped red chilli pepper, I bay leaf and 4 cloves.
Cook this for 5 mins stirring.
Now discard the bay leaf and cloves.
Add a tbsp if plain flour to the pan and 1 teaspoon of caster sugar.
Slowly add 300 ml chicken stock stirring.
After 10 minutes blitz this with a stick blender.
Drain the chicken, chop chicken not now the size chunks and fry to brown in a non stick pan with a little oil.
Now add the sauce and simmer for 10/15 mins add cream or coconut milk to taste and serve with fresh coriander.
4 people.

Yup, another Patak’s Paste fan here.

Yes I am another fan of Patak's pastes. Just a tip when serving I always have s bowl of plain yogurt for people to add if they find it to hot. Also have pineapple or banana for adding if wanted.

I'm another fan of Patak's pastes - I've never managed to create a decent authentic curry, just can't get the mix right so it's Patak's every time.

I'm afraid I gave up on curry powder as it always tasted powdery to me. I use Pataks Curry Paste and adjust the amount I use to taste.