Chicken Korma... with pr0n.

caliking · 01-21-2013, 11:16 AM

Cooked indoors yesterday for a change. Decided to make chicken korma because I had a hankering for it.

Started with a whole chicken form Costco. Skinned it and cut it up into pieces.

Gathered up the spices, sort of mise en place. Whole spices included bay leaves, dates, saffron, star anise, mace, black cardamom, green cardamom, peppercorns, cloves, and fennel seed.

The ground spices ( I could have used whole coriander and cumin but I had just ground some a couple of days ago). Turmeric, coriander, garam masala, salt, cayenne, cumin, and almonds ( I know they are whole, but I needed a place to put them.

Toasted the whole spices then ground them up. Took the seeds out of the green cardamom before toasting. After toasting, I removed the bay leaf, black cardamom, star anise, and cinnamon to add to the pot later. I blanched the almonds, peeled them and toasted them too, to grind with the other whole spices.

Sliced some onions and started frying them in a little oil. The recipe called for about a cup of oil, but my arteries can't take that, so I used about 1-2 tbsp. Just took a little longer to brown, but much healthier.

Once the onions were browned, I removed about 80% of them to grind/blend with 3/4 cup of plain nonfat Greek yogurt.

Added the cut chicken to the pot with some ginger and garlic paste - about 3 times more garlic than ginger.

When the chicken was a bit browned, the spices went in. It had been smelling great already,but when the spices hit the pan, it was like an aroma bomb went off. The scent of saffron, cumin, coriander, mace, and other masalas filled the kitchen.

Oh and a few helpings of this were added to the chef during the cook.

Added the yogurt + onion blend and let everything get friendly for a little while, then added 1 cup of water to make some sauce, and a couple of green chilies to kick it up a notch.

Plated shot, with brown basmati rice, on a stainless steel thali.

It was mighty tasty, but my mom's chicken curry still wins!

Phubar · 01-21-2013, 12:16 PM

Thanks for sharing!

basuraman · 01-21-2013, 12:33 PM

Very nice..

fantomlord · 01-21-2013, 12:45 PM

I'd put a serious dent into that!

Moose · 01-21-2013, 01:11 PM

Now THAT's what I'm talking about! Have you ever thought about putting some boneless chicken thighs marinated in tandoori paste and cooking on skewers in your tandoor? That might be a tasty twist.

landarc · 01-21-2013, 01:25 PM

You sure do it up right, nice cook. Tell me that's not all you ate

caliking · 01-21-2013, 05:54 PM

Quote:

Originally Posted by Moose

Now THAT's what I'm talking about! Have you ever thought about putting some boneless chicken thighs marinated in tandoori paste and cooking on skewers in your tandoor? That might be a tasty twist.

You're right, and I might try that next time. Some dishes call for a small steel bowl to be placed in the pot, into which goes a lit piece of charcoal. You then pour a spoonful of ghee on the charcoal and seal up the pot quickly with dough. The ghee sizzles on the charcoal, introducing a smoky flavor into the dish.

Have you had chicken tikka masala before? It was invented in England when a balti joint customer pi$$ed off the cook by saying the tandoori chicken was too dry. The cook took the chicken, added a can of tomato soup, some spices and voila - chicken tikka masala was born. At least that's how the story goes.

I think the char and smokiness of grilled chicken would taste really good in this dish, so I'll defintiely give it a whirl!

Quote:

Originally Posted by landarc

You sure do it up right, nice cook. Tell me that's not all you ate

I did eat more than that... that was just a tasting portion!

BobM · 01-21-2013, 06:21 PM

That is great, nice job!

JohnHB · 01-21-2013, 06:30 PM

Hey Clint the Islay Single Malt sure helps the cooking process - I approve!
John

chicagokp · 01-21-2013, 07:07 PM

That looks terrific!

caliking · 01-21-2013, 11:03 PM

Quote:

Originally Posted by JohnHB

Hey Clint the Islay Single Malt sure helps the cooking process - I approve!
John

The Lagavulin Distiller's Edition is my current favorite - robust peaty flavor with a hint of sweetness. And it definitely helps the cooking process!

JohnHB · 01-21-2013, 11:33 PM

Quote:

Originally Posted by caliking

The Lagavulin Distiller's Edition is my current favorite - robust peaty flavor with a hint of sweetness. And it definitely helps the cooking process!

I haven't tried that - I may go on line & order it. My current favourite distiller is Ardbeg. I have a few of their's open at the same time. They are good peaty Islays.
I usually hold the ice and drink with a dash of filtered water!
John

01-21-2013, 11:16 AM	#1
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	Chicken Korma... with pr0n. Cooked indoors yesterday for a change. Decided to make chicken korma because I had a hankering for it. Started with a whole chicken form Costco. Skinned it and cut it up into pieces. Gathered up the spices, sort of mise en place. Whole spices included bay leaves, dates, saffron, star anise, mace, black cardamom, green cardamom, peppercorns, cloves, and fennel seed. The ground spices ( I could have used whole coriander and cumin but I had just ground some a couple of days ago). Turmeric, coriander, garam masala, salt, cayenne, cumin, and almonds ( I know they are whole, but I needed a place to put them. Toasted the whole spices then ground them up. Took the seeds out of the green cardamom before toasting. After toasting, I removed the bay leaf, black cardamom, star anise, and cinnamon to add to the pot later. I blanched the almonds, peeled them and toasted them too, to grind with the other whole spices. Sliced some onions and started frying them in a little oil. The recipe called for about a cup of oil, but my arteries can't take that, so I used about 1-2 tbsp. Just took a little longer to brown, but much healthier. Once the onions were browned, I removed about 80% of them to grind/blend with 3/4 cup of plain nonfat Greek yogurt. Added the cut chicken to the pot with some ginger and garlic paste - about 3 times more garlic than ginger. When the chicken was a bit browned, the spices went in. It had been smelling great already,but when the spices hit the pan, it was like an aroma bomb went off. The scent of saffron, cumin, coriander, mace, and other masalas filled the kitchen. Oh and a few helpings of this were added to the chef during the cook. Added the yogurt + onion blend and let everything get friendly for a little while, then added 1 cup of water to make some sauce, and a couple of green chilies to kick it up a notch. Plated shot, with brown basmati rice, on a stainless steel thali. It was mighty tasty, but my mom's chicken curry still wins! __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

01-21-2013, 12:16 PM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Thanks for sharing! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-21-2013, 12:33 PM	#3
basuraman Full Fledged Farker Join Date: 06-06-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	Very nice.. __________________ Creating taste through smoke and fire. Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)

01-21-2013, 12:45 PM	#4
fantomlord Full Fledged Farker Join Date: 09-24-12 Location: Sauk City, WI Downloads: 0 Uploads: 0	I'd put a serious dent into that! __________________ Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD)

01-21-2013, 01:11 PM	#5
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Now THAT's what I'm talking about! Have you ever thought about putting some boneless chicken thighs marinated in tandoori paste and cooking on skewers in your tandoor? That might be a tasty twist. __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman Whenever in doubt, vote for Moose! www.mooseonfire.com FoodBBQDelicious

01-21-2013, 01:25 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You sure do it up right, nice cook. Tell me that's not all you ate __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-21-2013, 06:21 PM	#8
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That is great, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-21-2013, 06:30 PM	#9
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Hey Clint the Islay Single Malt sure helps the cooking process - I approve! John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

01-21-2013, 07:07 PM	#10
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	That looks terrific! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen