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Thread: Free Korma

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    Free Korma

    I make this a lot cause it is nice to me haha. It is basically the chicken tikka recipie but with korma and i don't do it exactly the same. Here is how i do it i'm only one person so i make enough for two and have it for lunch next day, double it all for more. I'm also a veggie so i use quorn which doesn't take as long to cook as chicken so be careful to cook longer for real meat:

    Chop 1 onion (optional)
    Chop some muchrooms (optional)
    Chop 1 pepper (optional)
    Add meat if you have it, and cook all together for a bit until meats browned/whatever meat does!
    For quorn don't add this until after the veggies and sauce has cooked for a bit unless you like the crunchy veggies, i like them soft and mushy
    Add 2 heaped tbsp of Fat Free Natural Yogurt (i use Onken)
    Add 200g of Sainsburys 0% Fat Free Fromage Frais
    Add about 3 tsp of Korma spices
    Add a tbsp of sweetener
    Mixx all together well (unless making the sauce separately)
    Cook until the meat is done

    Serve with Boiled Rice and enjoy
    The sauce does tend to go lumpy so if you want it very smooth i would advise making the sauce separately and blending it

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    yummmm

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    This sounds yummy!!! I miss Korma....its my favourite curry and sooooooooooooooooo many syns!!! Ive taken to Rogan Josh now but will definitely give this a go. Thanks for the tip about the lumps too!!

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    I will try the separate sauce tonight and photo graph it, i personally don't mind it lumpy cause it adds more texture, but i know all people are different!

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    Pete's Chicken Korma

    Peteís Chicken Korma

    Serves 2

    Ingredients

    1 large onion, finely chopped (s) (sff)
    1cm piece fresh root ginger, peeled & finely chopped
    1 cinnamon stick
    1/2tsp turmeric
    1/2tsp ground cumin
    1/2tsp ground coriander
    1/2tsp Chinese 5 spice
    1tbsp cornflower mixed with 1tbsp of water (1.5 syns)
    1tbsp Sweetener
    2 bay leaves
    3 cloves garlic, finely chopped (sff)
    4 tablespoons passata (s) (sff)
    *25g flaked almonds (1 Heb on green per person)
    100g Basmati rice, cooked as per packet instructions (ff)
    175g fat free natural yogurt (ff)
    230g skinless chicken breasts (ff) (1Heb on green per person)
    250ml chicken stock
    * leave out or syn at 25g=7.5 syns if not on green

    Method

    In a dry frying pan cook the chicken until browned, remove and set aside.
    Spray the frying pan with Fry Light; cook the onions, ginger, cinnamon stick & bay leaves for 5 mins until the onions are soft.
    Add the turmeric, cumin, coriander & 5 spice, mix well.
    Return the chicken, chicken stock, passata & sweetener; simmer for 20 mins until the chicken is fully cooked.
    Reduce the heat Add the yoghurt mixed with the cornflower and mix, cook for 5 mins, remove from the heat, remove the bay leaves & cinnamon stick, sprinkle the almonds on top, and serve with basmati rice.

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  6. #6
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    Mine is for the person who can't afford to or doesn't have the time to do that that's why I posted it. It's different to that one and frankly it's a little patronising that you posted that...
    Last edited by equi : 2nd May, 2012 at 04:39 PM

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    sounds delish equi! will have to try this this week, maybe for my Friday night 'takeaway'

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    I'm sorry that you feel that I am patronising! I had just developed this recipe and the Thread was Korma, and if you looked at my recipies, you would see that they are all like that, I live on a pension so I don't have money to waste, nor am I knocking your recipe..
    I started to add my recipes on this website after lots of requests for them, +50,000 hits since January this year, so someone likes them............
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  9. #9
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    Thats fabulous. But this is a different and more simple way to make it so bombarding my post with your own i felt was a little insulting.





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