BRITISH INDIAN RESTAURANT CHICKEN KORMA - MADE SIMPLE AT HOME

[Music] [Music] welcome back to ralph's kitchen back with another video back with another banger this week i'm cooking indian restaurant style chicken koma now chicken corn is not known for its complex deep diverse flavors it's a mild one good for the children lots of ladies like it in the restaurants i like it too lovely with chips reminds me of those birds eye curries the ball in the bag don't want to insult my curries though it's ten times better than those ones like one of those balling the bags you're watching the tv you've got your chips you've got your rice and it's just like a lovely all-out dunkin chip affair but if you like rice eat rice so this week is going to be an indian restaurant uh version of chicken korma and you're going to see that it's really simple to do and really quick to knock out not a lot of ingredients in this but the ingredients you use must be proper talking a proper drinking a proper beer i'm drinking a 5.5 cornish indian palau and it's a proper job now i've been getting some messages saying oh wow you've gone to the sponsorship the beer companies are sponsoring you not true i'm not sponsored by anyone any company my shame i'm just showing you what i'm drinking just to let you know no more than that not trying for anything just enjoy beer i can assure you if i was sponsored by beer company be a lot fatter than i am anyway so on that note cheers so let's start with the ingredients so what you're going to need is a small piece of cinnamon just about an inch in length and one bay leaf but these are optional but um to add tiny morsels of sweetness i've got 15 grams of sultanas there and here i've got three tablespoons of coconut milk powder now the thing with the indian restaurant calmers they don't use desiccated coconut you can't use desiccated coconut if you use desiccated coconut you're going to have a mouthful of grit because it doesn't dissolve and it's just all furry and gritty so what they use is this it's coconut milk powder let me show the camera it's coconut milk powder and what this milk powder does is sweet taste of coconut and it dissolves in the gravy giving you love that lovely british indian restaurant flavor that you're used to and you go out for a curry so you have to use this not coconut flour although some have used coconut flour with sugar but this is the one you need coconut milk powder mix so three tablespoons of that and i've got here one tablespoon of garlic ginger paste here i've got a pinch of salt and here i have half a teaspoon of turmeric powder this is going to give the corner that lovely yellow glow that you're so used to here i have a teaspoon of almond powder and here i have half a teaspoon of owls mixed powder if you haven't used al's mix powder what you're waiting for go make yourself some the recipe i'll leave in the link below i did it in the summer basically this is indian restaurant curry powder it's what gives the curries that unique indian restaurant flavour something you can't really mimic just by making it up yourself um as a shortcut you can use mold madras curry powder and it will do a good job so if you've got mold my dress code powder you could use half a teaspoon of that but i highly recommend you use half a teaspoon of al's mixed powder and here i have a teaspoon of sugar and we're going to use a tablespoon of honey the reason i'm opting for honey is because it's healthier the body breaks it down differently treats it very different to refined sugars right i think that's it apart from the chicken i've got about eight nine small cubes of pre-cooked chicken now this is just plain chicken all i've done is boil it and the reason i boiled it is because when you boil chicken it's really tender um you don't have to do that i've been doing that and been achieving great results it's all going to be served in this lovely uh karai it's all copper and if you want to know where i get these from just check the description below and i'll provide you a link where you can buy these from it's all going to be cooked in a nice 9 incher this is a 9 inch aluminium frying pan go and buy yourself one get your misses to buy you one i'll leave a link in the description box below to show you where you can buy these um aluminium conducts heat it allows the base gravy that we're going to use to burn and stick to caramelize creating more sweetness more authentic british indian style flavors and you can't really do this in a non-stick pan people do but they're always 30 short of what the curry should be so i would recommend getting yourself an aluminium pan um that's about it so let's crack on with the curry right so let's get started so we want to put this on a low flame and we're going to put your oil in i'm just using vegetable oil you can use other oils mustard oil uh coconut oil now i'm just putting enough oil in to cover the inner circle in a part of the frying pan and we don't want this to get too hot and the reason we don't want it to get too eyes because the coconut milk powder will burn so we're just going to put the cinnamon stick in and the bay leaf i'm just going to extract some of the flavors out of those i did a corner a few years ago it's really popular i think it's at around 90 000 hits this one's going to be slightly better and hopefully this video will be more easier to follow and understand plus i'm going to leave all the ingredients in the list below in this video which i didn't do with the previous one you had to watch all these little funny speech bubbles open up so let's celebrate curry eating with a drink look at the color in there they're beautiful nice really citrusy and fruity this one okay so we're going to leave those in there anyway and the first ingredient that goes in is the ginger garlic i think for those of you that have been following me for a while you'll see a similar process in cooking and building the curries [Music] and practice makes perfect you know you'll get better at it so we'll literally just fry this off for around 20 seconds please make sure it doesn't burn you know it's game over if anything burns well very quickly we're going to put in the coconut milk powder [Music] the mixed powder and the turmeric powder and i'm going to add in one ladler-based gravy otherwise it's all just going to go all um into lumps so just stir that out and there's your calmer base there already it's looking like what you would see in an indian restaurant obviously we're going to build it a little more i'm using the back of the spoon here so it's not to create scrapes i get a lot of complaints about the scraping that's it just keep turning it get those lumps out if you've got kids and you don't want to give your kids hot chillies and spicy curries this is probably the best curry to start your kids off on what you don't want is your kids growing up hating curry it's going to make friday and saturday nights horrible you know curry for the parents chicken nuggets for the kids boring get them on curry in early age you know indoctrinate all the way right so that's that so we've cooked that out right so i'm going to add now the almond powder keep stirring it touch my base gravy unlike um previous uh vir curries where when i'm cooking them basically the heat's higher there's a lot more sizzle and burn just be careful with the with the corners because it's a thick creamy curry you don't want to uh overdo it i mean look at that look at the glazing sheen on that it's already looking really nice okay so turn that in so it doesn't stick around the edges just lightly take that off the bottom that's it all right so now i'm going to add in the the sugar the sultanas the sultanas are optional by the way if you don't like them just leave them out and a touch more base gravy loosen it down a little mix that through i mean this is just looking so golden and delicious isn't it from a golden delicious crisp [Music] i'm going to sweeten it some fur with some natural goodness i'm going to put in a tea a tablespoon of honey to dip it in set in that goes but for those that are health conscious i mean why'd you make this a hobby really come on this is indulgent food you know weight watchers and vir curries don't really go together most of the time although you know you can like uh swap things up try and make them as healthy as possible use less oil don't go for the fatty dairy curries like this okay so that's nicely melded in well what have we got left right to give it some of that calmer body that you get in a restaurant i've got a hundred meal of single cream you can use double but i find when i use double it gets a little bit too thick so we don't want it to split so i've turned it on a low heat and i'm just gonna bring the heat out a little bit and pour that in there you go that's looking lovely i mean for all you guys and girls that like hot curries please give this a go it's just a good dish you know it's a lovely it's a lovely dinner so we're going to bring the heat through that and i'm also going to add a tablespoon of natural yoghurt approximate measurement turn that in now what i'm going to do with this is just reduce it down and thicken it a little to the desired consistency yeah so i've had a little break i had a little summer break um i think about about four weeks break in that time my dog died 13 and a half years chocolate lab old age arthritis so that's hit me a bit missing him my baby and uh yeah so i've enjoyed a bit of a summer break but i'm back with another curry back with another banger right so let's put the chicken in like i said pre-cooked chicken throw that in it's looking really nice well let's heat that through and simmer that down a little bit turn that in all is left is the pinch sole that's there that's ready to plate up there we go let's plate this corner up look at that that's a beautiful beautiful color isn't it lovely lovely gravy you can take the cinnamon stick out or leave leave it in and the bay leaf that's beautiful absolutely beautiful silky sweet coconut tea let's not waste any of this gravy that is amazing right so you can put some dried flaked almonds in this i haven't got any but i've got a little pinch of saffron for that extra little bit of decadence to make it just a little cut above the rest and uh why not let's treat yourself eh there you go one beautiful elle's kitchen chicken calmer now it's time for the taste test look at that look at that that turned up on your table in a restaurant would you turn it away i don't think so absolutely amazing nice and mild you can taste the spices that are in the mixed powder it's sumptuous it's delicious it's decadent it's soft it's creamy it's mild all the words i can think to describe this lovely coma anyway i think that's my job done for another episode of al's kitchen if you haven't subscribed already and you're new to the channel please press subscribe give me a thumbs up if you enjoy this content and you want to see more leave a comment in the description box below check out all the links to utensils that i use and so on and i'll see you next time on al's kitchen

Channel: Al's Kitchen

Views: 116,859

Keywords: Chicken Korma, coconut, bir, Al's kitchen, mild, curry, creamy, indian, restaurant, kids, easy, quick, simple, british indian, take away, style, chicken curry, indian chicken curry, easy chicken curry, mild curry recipe

Id: 7nG_EE6dffA

Length: 15min 12sec (912 seconds)

Published: Fri Sep 18 2020