Subj : Re: Chicken korma anyone?
To : Nigel Reed
From : Dave Drum
Date : Sun Nov 27 2022 05:10:00
-=> 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.
NR> Thanks for that. I was really after one that had been tried and tested.
NR> A lot of them use the same ingredients but I guess it's all in the
NR> method.
NR> If I had to try one it'd be the 2nd since that uses cream which I'm
NR> sure is something needed along with yogurt.
Sounds like you might like this one as well .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Mulligatawny Soup
Categories: Poultry, Vegetables, Curry, Herbs, Chilies
Yield: 6 servings
1/4 c Vegetable oil
8 cl Garlic; smashed, chopped
2 Carrots; peeled, sliced
2 Celery ribs; sliced
1 lg Granny Smith apple; peeled,
- cored, chopped
1 lb Boned, skinned chicken
- thighs; bite-size chunks
1 c Masoor dal; (split red
- lentils)
2 tb Tomato paste
2 tb Minced ginger
2 ts Black or brown mustard
- seeds
1 ts Ground turmeric
1 ts Curry powder
1/2 ts Ground cayenne; more to
- taste
1/2 ts Cumin seeds
1 ts Coarse kosher salt; to
- taste
4 c Chicken broth or stock
5 oz Can coconut cream
1 1/2 tb Lime juice
Combine all the ingredients except the coconut cream and
lime juice in a 6 to 8 quart slow cooker. Cover and
cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add
more salt if necessary. Serve in bowls topped with a
dusting of cayenne, if desired.
By: Sarah DiGregorio
Yield: 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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