Hey Misty! Quick question. I have both coconut flour and coconut milk powder - which is best do you think? Also - have just started following your videos and they’re amazing. I used to be just awful at making curries but suddenly I’m doing some awesome things in the kitchen. So thanks!
Hi Tim and thanks. It's down to preference. Coconut flour/powder for a a bit of texture and flavour, whereas coconut milk powder (essentially it's dried coconut milk) for smoothness. My recipes tend to use coconut flour/powder as that's what the restaurants tend to use. If you want a less grainy feel to the sauce in your curry, soak it in hot water for a while before cooking.
When you add the base gravy, is this watered down already or not? That part always confuses me. When I used the base gravy to follow your pre-cooked chicken/marinade video, it seemed WAY too watery (I already watered down based on your suggestion in the base gravy vid, which seemed to be my mistake).
Yes, its watered down to the consistency of semi skimmed milk (my preference - others may prefer it thicker, for example someone who cooks a curry non-stick or on electric hob where the maximum heat is limited). When making the Base Gravy, it's more compact to freeze when thick, hence I water it down just before use . The pre-cooked chicken recipe is supposed to have a thinnish sauce, so that it can cover and coat the chicken well. If you want it thicker, add less water, or reduce down longer. Hope that helps.
Was that Safflower at the end? I have a jar of it at the back of the cupboard, I usually add it to rice or the like for presentation too. I've not detected if it has a flavour though. I'm actually about to make a Korma too, I walked past a restaurant on the way home and though nah, I've got it all in stock. Got a couple of Naan breads though. The only thing I don't have is the coconut powder, but I'll add in a little more coconut milk and let it reduce before adding the cooked chicken at the end. Sometimes I just want a Korma and some bread. Thanks, definitely the top channel to come to for this style of curry making.
Man Beadle Thanks Man. It’s was a cheap saffron equivalent that a Thai friend gave me, BUT since making the video I’ve used genuine saffron, and it adds that amazing flavour.
Thanks. Dedicated coconut is too grainy. For info about the base gravy and cooking methods see: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Just received your book which is very good! The only problem I’m having is scaling because I want to cook for my whole family but maybe just multiplying the ingredients isn’t the right thing to do. Also can I freeze the base gravy? Thanks anyways!
Thanks very much for buying those book (volume 1?). Your question is very valid which is why I wrote a very comprehensive chapter in Volume 2 about scaling up. Base gravy freezes very well.
Hello, I know its been 2 years since the last comment lol. but for the powders is 0.33 0.25 tsp! Ect basically half off? Just not sure how you would get that exact measurements. Sorry if it's a stupid question. Cheers
Gillian Birdsall Thanks. I will be making a full video in the future on pre-cooking chicken, but for a quick way, simmer the raw chicken pieces in base gravy (semi-skimmed milk consistency) for 20 minutes, remove, and season with salt. Re-hydrate your base gravy back to thin consistency, to replace any water evaporated.
i’ve attempted this by using coconut flour and ground almonds but it’s really grainy. Where am i going wrong? The ground almonds i’m using look exactly like the almonds you’re using so i don’t know if it’s the almonds or the coconut that’s the issue.
Thanks as i had the same problem. How much water please? The recipe states 5 tables spoons in total of coconut flour/almond - so how much water , half a cup say?
Hi Misty, just a general question, is it possible to freeze natural yoghurt for use in curries later? And what’s the best way to freeze fresh coriander stalks? I’ve searched endlessly online but everywhere seems to be saying different things! Thanks in advance!
Chicken Korma.... New and Extra Special. Mild, Sweet, Creamy, Rich, Indulgent. Treat yourself this weekend. Take a look at the video of yellow bliss. th-cam.com/video/B5Zn-rJfx1Y/w-d-xo.html
Hi Misty, is ginger garlic paste from a jar? I really appreciate your cooking! My wife said the tikka masala I made was the best she has ever had! Thank you! :-)
I avoid jarred ginger/garlic pastes. It spits a lot when added to the frying pan, and doesn’t taste as good as fresh. I make it fresh then freeze for when I need to use it. You can buy frozen blocks of 100% ginger and/or garlic in supermarkets - they’re very good.
@@MistyRicardo OK thank you for letting me know. I did opt to make it fresh 50/50 as I guessed it would be better. I am making the korma this week. I've put an order in for your book for my birthday haha. Take care and thanks again! 😀 👍🏻
Yes no problem. Cinnamon (true/Ceylon) quills have a more delicate flavour. I’d use cassia bark if you get it though - a more robust flavour, and by and large it’s cheaper too.
hey misty just finished stuffing my face the korma was delicious however I don't think the coconut dissolved enough hope I have better luck 😁 next time thanks again!
hiya CK how many tbsp in a chef's spoon I'm trying to make a batch of Tikka sauce there always in chef's measurements also heaped spoons which is confusing would appreciate ur help😊
That wouldn't be my Chicken Tikka recipe then ;) I only use level spoon measurements. There are usually 2 level tablespoons in a level chefspoon. Some chefs spoons vary in size.
I have made this korma for at least 20 people and everyone says the same thing, it is better than the local takeaways all 3 and the local restaurant. Excellent.
It's normal to worry about overcooking it and burning it, but the pre-cooked chicken/tikka/lamb etc can withstand a long time before it dries out (as long as you keep it coated in sauce). More importantly you want the sauce to stick a little to the pan so it caramelises and produces a superb flavour. If you feel it's getting too thick, you can always add more base gravy, which will give you more time for the coconut powder/flour to dissolve. Good job!
I have made this dish for countless friends and they all say it is better than any take-away or restaurant they have tried, first class.
Thanks, appreciate the comment.
Just made this tonight and it was absolutely perfect, exactly what you'd get at an Indian restaurant! Even my long-suffering other half loved it
Great tutorial, and easy to follow..You should have your own TV show..The best that's out there at the moment...Definitely a hard act to follow...
Wow, so glad I found this channel.
Made this tonight, absolutely fantastic. Very much like in a restaurant/takeaway. I'll definitely make it again. Thank you (even the wife loved it)
Nice one, thanks 🙏
Hey Misty! Quick question. I have both coconut flour and coconut milk powder - which is best do you think?
Also - have just started following your videos and they’re amazing. I used to be just awful at making curries but suddenly I’m doing some awesome things in the kitchen. So thanks!
Hi Tim and thanks. It's down to preference. Coconut flour/powder for a a bit of texture and flavour, whereas coconut milk powder (essentially it's dried coconut milk) for smoothness. My recipes tend to use coconut flour/powder as that's what the restaurants tend to use. If you want a less grainy feel to the sauce in your curry, soak it in hot water for a while before cooking.
You may already be aware that I have written a few cookbooks focussed on BIR cooking. My website has the details www.mistyricardo.com 👍
Thanks, that’s fantastic. I’ll definitely be buying the book soon 😁
Hey Misty! Just to say I made it tonight using coconut flour and it was amazing! Thanks so much for sharing your amazing recipes!
Thanks Tim, very pleased that you like it. 👌
Made this today with what I had, vegan meatballs, soya cream and unsweetened desiccated coconut. It was still delicious. Thank you.
When you add the base gravy, is this watered down already or not? That part always confuses me. When I used the base gravy to follow your pre-cooked chicken/marinade video, it seemed WAY too watery (I already watered down based on your suggestion in the base gravy vid, which seemed to be my mistake).
Yes, its watered down to the consistency of semi skimmed milk (my preference - others may prefer it thicker, for example someone who cooks a curry non-stick or on electric hob where the maximum heat is limited). When making the Base Gravy, it's more compact to freeze when thick, hence I water it down just before use . The pre-cooked chicken recipe is supposed to have a thinnish sauce, so that it can cover and coat the chicken well. If you want it thicker, add less water, or reduce down longer. Hope that helps.
Awesome, thanks for clarifying. Going to make the Korma tonight. Thanks for the great videos!
Do your recipes serve 2? Just so I can scale up. Got friends over this week
Most of my recipes serve 1-2. Plenty if you add extras
Simply repeat cook for more, or you can scale up in one pan using the chapter in my new book, Curry Comprndium amzn.to/3zkxgbl
Simple and delicious ! Ty Ricardo
Was that Safflower at the end? I have a jar of it at the back of the cupboard, I usually add it to rice or the like for presentation too. I've not detected if it has a flavour though. I'm actually about to make a Korma too, I walked past a restaurant on the way home and though nah, I've got it all in stock. Got a couple of Naan breads though. The only thing I don't have is the coconut powder, but I'll add in a little more coconut milk and let it reduce before adding the cooked chicken at the end. Sometimes I just want a Korma and some bread.
Thanks, definitely the top channel to come to for this style of curry making.
Man Beadle Thanks Man. It’s was a cheap saffron equivalent that a Thai friend gave me, BUT since making the video I’ve used genuine saffron, and it adds that amazing flavour.
Can you blitz almonds to make fine ground almonds instead of almond powder?
John LOUGHTON I don’t see why not.
Another delicious meal. Thank you.
Happy that you liked it. Thanks.
Hi, great curry btw. Why don't you use desiccated coconut flour? and what is your stock/base gravy made from?
Thanks. Dedicated coconut is too grainy. For info about the base gravy and cooking methods see: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
@@MistyRicardo awesome website, thank you, I now know how to make amazing curries :)
Just received your book which is very good! The only problem I’m having is scaling because I want to cook for my whole family but maybe just multiplying the ingredients isn’t the right thing to do. Also can I freeze the base gravy? Thanks anyways!
Thanks very much for buying those book (volume 1?). Your question is very valid which is why I wrote a very comprehensive chapter in Volume 2 about scaling up. Base gravy freezes very well.
Hello, I know its been 2 years since the last comment lol. but for the powders is 0.33 0.25 tsp! Ect basically half off? Just not sure how you would get that exact measurements. Sorry if it's a stupid question. Cheers
Looks fantastic..........how do you precook the chicken please?
Gillian Birdsall Thanks. I will be making a full video in the future on pre-cooking chicken, but for a quick way, simmer the raw chicken pieces in base gravy (semi-skimmed milk consistency) for 20 minutes, remove, and season with salt. Re-hydrate your base gravy back to thin consistency, to replace any water evaporated.
i’ve attempted this by using coconut flour and ground almonds but it’s really grainy. Where am i going wrong? The ground almonds i’m using look exactly like the almonds you’re using so i don’t know if it’s the almonds or the coconut that’s the issue.
Soak the powders in hot water for 20-30 minutes.
Thanks as i had the same problem.
How much water please?
The recipe states 5 tables spoons in total of coconut flour/almond - so how much water , half a cup say?
how much gravy did you use here? them splashes must contribute considerably to the amount documented?
Im right on this one👍🏻👍🏻👍🏻😎
Made this tonight. Wife thought it was the best Korma she has had. Thanks again!
Great. It always pays to please the wife.
Hi Misty, just a general question, is it possible to freeze natural yoghurt for use in curries later? And what’s the best way to freeze fresh coriander stalks? I’ve searched endlessly online but everywhere seems to be saying different things! Thanks in advance!
Hi. I’ve never frozen pure yoghurt.
Misty Ricardo, can i use a cinnamon stick instead of cassia bark?
Yes a different kind of flavour but still ok.
Chicken Korma.... New and Extra Special. Mild, Sweet, Creamy, Rich, Indulgent. Treat yourself this weekend. Take a look at the video of yellow bliss. th-cam.com/video/B5Zn-rJfx1Y/w-d-xo.html
What's the difference between a korma and a pasanda?
What is "Base Gravy" ?
My base gravy video is here... th-cam.com/video/dambcrWnN24/w-d-xo.html
What is mix powder?
Hi Misty, is ginger garlic paste from a jar? I really appreciate your cooking! My wife said the tikka masala I made was the best she has ever had! Thank you! :-)
I avoid jarred ginger/garlic pastes. It spits a lot when added to the frying pan, and doesn’t taste as good as fresh. I make it fresh then freeze for when I need to use it. You can buy frozen blocks of 100% ginger and/or garlic in supermarkets - they’re very good.
Always happy to please the wife.
@@MistyRicardo OK thank you for letting me know. I did opt to make it fresh 50/50 as I guessed it would be better. I am making the korma this week. I've put an order in for your book for my birthday haha. Take care and thanks again! 😀 👍🏻
Thanks. Try mixing it garlic:ginger 3:1 or 4:1. Ginger is powerful
@@MistyRicardo OK thank you I will in future. I appreciate your help! 👍🏻👍🏻😀
thanks Misty 😁
+angie dunn you're very welcome
Could I use coconut milk/cream instead of cream?
Yes.
making your korma tdy yummm
Great. Let me know how it turns out.
ok fantastic👍
Can I use cinnamon bark instead?
Yes no problem. Cinnamon (true/Ceylon) quills have a more delicate flavour. I’d use cassia bark if you get it though - a more robust flavour, and by and large it’s cheaper too.
😆 do you have one just for the sauce on its own type so much for your help 😊
+angie dunn do you mean the chicken tikka marinade? Yes. Check out my chicken tikka video
hey misty just finished stuffing my face the korma was delicious however I don't think the coconut dissolved enough hope I have better luck 😁 next time thanks again!
Was it Coconut powder that you used, rather than Dessicated coconut ?
hiya CK how many tbsp in a chef's spoon I'm trying to make a batch of Tikka sauce there always in chef's measurements also heaped spoons which is confusing would appreciate ur help😊
That wouldn't be my Chicken Tikka recipe then ;) I only use level spoon measurements. There are usually 2 level tablespoons in a level chefspoon. Some chefs spoons vary in size.
yes coconut powder
My coconut flour make my curry have a grainy lumpy texture and did not give coconut flavour even though the powder smell of coconut.
Soak it in hot water for 15 minutes before cooking with it, and/or grind it down finer. Hope that helps.
MistyRicardo Thanks. How do I help coconut flavour? Do I use coconut milk powder instead?
If you want more coconut flavour you could add extra coconut milk or cream of coconut block.
MistyRicardo Ok that’s worth a shot. Do you think maybe you need to roast the powder in the pan to bring out the flavour?
Marquez23 It may help with that but also make it harder to dissolve.
I have made this korma for at least 20 people and everyone says the same thing, it is better than the local takeaways all 3 and the local restaurant. Excellent.
Thanks Johnny. Much appreciated !
I used Nisha's coconut flour probably didn't cook long enough scared incase I ruined it lol
It's normal to worry about overcooking it and burning it, but the pre-cooked chicken/tikka/lamb etc can withstand a long time before it dries out (as long as you keep it coated in sauce). More importantly you want the sauce to stick a little to the pan so it caramelises and produces a superb flavour. If you feel it's getting too thick, you can always add more base gravy, which will give you more time for the coconut powder/flour to dissolve. Good job!
I mean thanks
hate these videos where blind people are excluded
I've just noticed you, you have woman's hands? are you a women?
No.
+MistyRicardo only joking, just messing with your head😈😁😀