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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  looking for best korma recipe
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PCUK-Positive
Monday, July 23, 2012, 12:38pm Report to Moderator Report to Moderator

Gatherer Rh+, NN, (lewis a+ b-) [Duffy Fy(a+b+) ]
Kyosha Nim
Posts: 4,964
Gender: Male
Location: UK
Age: 53
Hi Peps, I'm looking for a Korma recipe (and amazing one) not an easy one necessarily. is there one that you use or love. It is for a bunch of o nonnies.

I have just made some almond milk, coconut milk and also have the remains of almond and coconut flesh to use up. so if these can be incorporated so much the better.

also needs to be able to freese the sauce as we will only have it once a month.

also looking for other ideas to use up the milks, be it desserts or othe mains meal recipes.


Kind Regards PC. FIfHI Swami III Pro

Partner (F) is O+(Non) MN. Duffy Fy(a+b+),  Lewis (a+ b-) Gatherer.
DD ( is O+(Non)NN, Duffy Fy(a+b-) Lewis (a+b-) Gatherer
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PCUK-Positive
Monday, July 23, 2012, 12:42pm Report to Moderator Report to Moderator

Gatherer Rh+, NN, (lewis a+ b-) [Duffy Fy(a+b+) ]
Kyosha Nim
Posts: 4,964
Gender: Male
Location: UK
Age: 53
anyone tried this one?

http://www.jamieoliver.com/forum/viewtopic.php?id=27153


Ingredients:

1.kg Chicken, Turkey or something else
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee
1 tbsp ground coriander
Pinch of ground cyenne pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
Sea salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of  1/2 lemon

Instructions:

1. Cut the meat into bite sized chunks
2. Mix the meat with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.

3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee in a pan.
5. Add the ground coriander, ground Cyanne pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.

7. Add the Meat and the marinade and continue to stir fry for another 10-minutes.

8. Add the creamed coconut and enough water to *just* cover the meat and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.

9. Reduce heat to low, cover the pan and simmer until the meat is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

B  oil some basmati rice with a cinnamon stick and saffron, drain and serve.


Kind Regards PC. FIfHI Swami III Pro

Partner (F) is O+(Non) MN. Duffy Fy(a+b+),  Lewis (a+ b-) Gatherer.
DD ( is O+(Non)NN, Duffy Fy(a+b-) Lewis (a+b-) Gatherer

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PCUK-Positive  -  Monday, July 23, 2012, 1:00pm
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wanthanee
Monday, July 23, 2012, 6:27pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 322
Gender: Female
Location: Pacific Island
Age: 54
Quoted from PCUK-Positive
Hi Peps, I'm looking for a Korma recipe (and amazing one) not an easy one necessarily. is there one that you use or love. It is for a bunch of o nonnies.

I have just made some almond milk, coconut milk and also have the remains of almond and coconut flesh to use up. so if these can be incorporated so much the better.

also needs to be able to freese the sauce as we will only have it once a month.

also looking for other ideas to use up the milks, be it desserts or othe mains meal recipes.


http://www.downtoearth.org/recipes

Hi, please check it out for the good recipe in this website but they all vegetarian. (Put and avoid the one you like.) or who ever else maybe interested.  


Right Food as Medicine.    GT3 Teacher SWAMI
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san j
Wednesday, July 25, 2012, 1:22am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,434
Location: San Francisco, California, USA
From the International Vegetable Union:

http://www.google.com/custom?d.....RID%3A1%3B&hl=en


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
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