Was this some kind of test? Because the recipe listed in the info is completely different than what you guys made. However, I made what you guys showed step for step and it was pretty darn good!! Keep up the great work Jet! Love it!
Another important ingredient for Chicken Korma is poppy seed paste, which further enrich the sauce. Turmeric is not traditionally used in Korma; the dish is more whitish.
Correct with the poppy seed paste. But not so with the turmeric - as far as I have eaten and cooked from recipes, turmeric is very much there for a light yellow color. Sometimes good to use coconut milk instead of cream.
Looks delicious. I was going through recipe and noticed the steps for adding/processing onion were omitted from written recipe. Here's the rewrite in my easy-to-follow format: Directions Making Chicken Korma Sauce 1) Into a large mixing bowl, add almond flour (1 C), ground turmeric (1-2 tsp), fine sea salt (½ tsp) and sugar (1 tsp). Mix thoroughly. 2) Add heavy cream (1 C) and boiling water (½ C) to almond flour/spice bowl. Stir to blend and set aside. This allows almond oil to come out and also thickens final sauce. 3) Set aside to meld for at least 10 minutes. Making Garlic/Ginger Paste Having a food processor is very handy when making pastes. Paste can be made with a chef’s knife on a cutting board by smashing then mincing repeatedly. 1) Add peeled garlic (4 cloves), peeled/sliced ginger (1 small thumb), a pinch of sea salt and water (1 TB, if needed) to bowl of food processor. 2) Pulse food processor until a paste forms. If paste is too thick, add a little water and pulse again. 3) Move garlic/ginger paste to a bowl. Set aside for at least 10 minutes. Making Onion Paste Having a food processor is very handy when making pastes. Paste can be made with a chef’s knife on a cutting board by smashing then mincing repeatedly. 1) Into the bowl of a food processor, add sliced white onion (1 onion) and pinch of salt. 2) Pulse until pureed and empty into a bowl. Set aside for now. Cooking Chicken Korma 1) In a Dutch oven or large saucepan, heat vegetable oil (3 TB) over Medium to Medium-High heat. 2) When oil shimmers, add onion paste and cook until onion becomes very light brown (or blonde) and fragrant (about 3-4 minutes). 3) Add ginger/garlic paste and cook for 3-4 minutes while stirring occasionally or until garlic is golden brown. If paste sticks to pan, add water (2 tsp) and stir. 4) Add minced serrano chili peppers (3), turmeric powder (1 tsp), cumin powder (½ tsp), coriander powder (1 tsp), chili powder (1 tsp), fine sea salt (a pinch) and granulated white sugar (1 tsp). We are duplicating spices added to Korma sauce we made earlier. 5) Cook chili pepper and spices until fragrant. 6) Add chicken pieces and stir over a gentle heat until chicken is fully cooked, but without browning. This is a regal dish and meant to be light in color. 7) Add Korma sauce and stir well with the chicken. Cook for 15-20 minutes or until sauce begins to thicken. Stir occasionally. 8) Taste test for seasoning and adjust as needed. 9) When ready, remove Chicken Korma from heat. Assembling & Serving Chicken Korma 1) Place Chicken Korma on a serving bowl/dish. 2) Squeeze juice of 1 lime on top and sprinkle on a handful of chopped coriander (cilantro). 3) Serve with more lime slices, some white Jasmine rice and your favorite Indian bread. Feedback welcome.
My two idols great show. It's nice to see Simon teaching jet a little something different cheers
Was this some kind of test? Because the recipe listed in the info is completely different than what you guys made. However, I made what you guys showed step for step and it was pretty darn good!! Keep up the great work Jet! Love it!
I’m so excited to make this!!!!!!
Wow, what a excellent dish I am exited to attempt on making this.
He’s a great teacher. I learned so much
Great videos, Amazing recipes. Keep doing your thing Jet
Enjoyed watching Simon cook, can't wait to make this!
Amazing recipe!
I have watched a lot of your great cooking videos today. And must say you have an dedicated follower.
Yum! This is a dish I make frequently so am looking forward to trying Chef Simon’s recipe.
I am obsessed with korma. Thanks for the video!
From a CIA chef, this is the Bomb!
Both my favorites
I will root for u jet on chopped allstars
Love you both. Can’t wait to try this
is there a good sub for almond meal if you are making this for a person w/ nut allergies?
Yumyum
Another important ingredient for Chicken Korma is poppy seed paste, which further enrich the sauce. Turmeric is not traditionally used in Korma; the dish is more whitish.
Correct with the poppy seed paste. But not so with the turmeric - as far as I have eaten and cooked from recipes, turmeric is very much there for a light yellow color. Sometimes good to use coconut milk instead of cream.
Looks delicious. I was going through recipe and noticed the steps for adding/processing onion were omitted from written recipe. Here's the rewrite in my easy-to-follow format:
Directions
Making Chicken Korma Sauce
1) Into a large mixing bowl, add almond flour (1 C), ground turmeric (1-2 tsp), fine sea salt (½ tsp) and sugar (1 tsp). Mix thoroughly.
2) Add heavy cream (1 C) and boiling water (½ C) to almond flour/spice bowl. Stir to blend and set aside. This allows almond oil to come out and also thickens final sauce.
3) Set aside to meld for at least 10 minutes.
Making Garlic/Ginger Paste
Having a food processor is very handy when making pastes. Paste can be made with a chef’s knife on a cutting board by smashing then mincing repeatedly.
1) Add peeled garlic (4 cloves), peeled/sliced ginger (1 small thumb), a pinch of sea salt and water (1 TB, if needed) to bowl of food processor.
2) Pulse food processor until a paste forms. If paste is too thick, add a little water and pulse again.
3) Move garlic/ginger paste to a bowl. Set aside for at least 10 minutes.
Making Onion Paste
Having a food processor is very handy when making pastes. Paste can be made with a chef’s knife on a cutting board by smashing then mincing repeatedly.
1) Into the bowl of a food processor, add sliced white onion (1 onion) and pinch of salt.
2) Pulse until pureed and empty into a bowl. Set aside for now.
Cooking Chicken Korma
1) In a Dutch oven or large saucepan, heat vegetable oil (3 TB) over Medium to Medium-High heat.
2) When oil shimmers, add onion paste and cook until onion becomes very light brown (or blonde) and fragrant (about 3-4 minutes).
3) Add ginger/garlic paste and cook for 3-4 minutes while stirring occasionally or until garlic is golden brown. If paste sticks to pan, add water (2 tsp) and stir.
4) Add minced serrano chili peppers (3), turmeric powder (1 tsp), cumin powder (½ tsp), coriander powder (1 tsp), chili powder (1 tsp), fine sea salt (a pinch) and granulated white sugar (1 tsp). We are duplicating spices added to Korma sauce we made earlier.
5) Cook chili pepper and spices until fragrant.
6) Add chicken pieces and stir over a gentle heat until chicken is fully cooked, but without browning. This is a regal dish and meant to be light in color.
7) Add Korma sauce and stir well with the chicken. Cook for 15-20 minutes or until sauce begins to thicken. Stir occasionally.
8) Taste test for seasoning and adjust as needed.
9) When ready, remove Chicken Korma from heat.
Assembling & Serving Chicken Korma
1) Place Chicken Korma on a serving bowl/dish.
2) Squeeze juice of 1 lime on top and sprinkle on a handful of chopped coriander (cilantro).
3) Serve with more lime slices, some white Jasmine rice and your favorite Indian bread.
Feedback welcome.
You two need to do more videos together! And soon! Holidays coming up!
Fantastic! Thank you for sharing! : )
Simon do you use it with the seeds in the peppers 🌶️👍
Oh wow that looks good! And you two need to cook together more often! You were awesome together! Cheers!
Awesome! Cannot wait!
His father is a Bengali 😮😮😮
Ahhhhhh!
Jet Tila is the Best
This isn't chicken korma.