https://recipes.jackohare.com/index.php?action=history&feed=atom&title=Korma 2026-06-22T21:17:54Z Revision history for this page on the wiki MediaWiki 1.41.5 https://recipes.jackohare.com/index.php?title=Korma&diff=652&oldid=prev 2022-08-23T16:57:45Z

<p><span dir="auto"><span class="autocomment">Ingredients</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:57, 23 August 2022</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l4">Line 4:</td> <td colspan="2" class="diff-lineno">Line 4:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 3 green cardamom pods - smashed</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 3 green cardamom pods - smashed</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 1 tsp garlic and ginger paste</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 1 tsp garlic and ginger paste</div></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* 300ml (1 1/4 cups) approx. heated <del style="font-weight: bold; text-decoration: none;">base curry sauce </del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* 300ml (1 1/4 cups) approx. heated <ins style="font-weight: bold; text-decoration: none;">[[Base Curry House Sauce]]</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 1 generous tbsp sugar (more or less to taste)</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 1 generous tbsp sugar (more or less to taste)</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 3 tbsp ground almonds</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 3 tbsp ground almonds</div></td></tr> </table>

172.17.0.1 https://recipes.jackohare.com/index.php?title=Korma&diff=651&oldid=prev 2022-08-23T16:57:26Z

<p>Created page with &quot;==Ingredients== * 2 tbsp ghee * 1 x 1cm cinnamon stick * 3 green cardamom pods - smashed * 1 tsp garlic and ginger paste * 300ml (1 1/4 cups) approx. heated base curry sauce...&quot;</p> <p><b>New page</b></p><div>==Ingredients==<br /> * 2 tbsp ghee<br /> * 1 x 1cm cinnamon stick<br /> * 3 green cardamom pods - smashed<br /> * 1 tsp garlic and ginger paste<br /> * 300ml (1 1/4 cups) approx. heated base curry sauce <br /> * 1 generous tbsp sugar (more or less to taste)<br /> * 3 tbsp ground almonds<br /> * 1 tbsp coconut flour or coconut milk powder<br /> * 300g (11oz) pre-cooked chicken<br /> * 50g (2 oz) block coconut<br /> * 70ml (1/4 cup) double cream<br /> * 0.5 tsp rosewater (optional)<br /> * 0.5 tsp garam masala<br /> * Salt to taste<br /> <br /> ==Instructions==<br /> # Melt the ghee in a frying pan over medium heat. When bubbling hot, stir in the cinnamon and smashed cardamom pods<br /> # Fry for about 30 seconds to infuse the flavour of the spices into the oil and then ad the garlic and ginger paste. Fry this for about 30 seconds to cook off the rawness.<br /> # Add the ground almonds, sugar and coconut flour. This will look quite dry after about 10 seconds in the pan. This is your queue to add base sauce.<br /> # Stir in about a ladle of base curry sauce. This is added as required. If the curry is looking dry, add a little more sauce. If too saucy, cook it down.<br /> # Add the chicken to the sauce and stir well so that it heats through.<br /> # Bring to a simmer and add the block coconut and continue simmering until it melts into the sauce.<br /> # Add the cream and rosewater if using. Taste the korma. You can and should adjust the flavour to your liking adding more sugar if necessary.<br /> # Seasons with salt to taste. If you like, you can garnish with a little garam masala and a swirl of cream. <br /> <br /> ==References==<br /> https://greatcurryrecipes.net/2015/04/05/make-chicken-korma/</div>

172.17.0.1