Saturday, 6 April 2013

Loyd Grossman's Korma with Chicken - Recipe and Review

Loyd's Korma
Although cooking is a passion of mine, I do sometimes find it hard to find inspiration or rather time to find recipes and get new ideas for cooking during weekdays. Sometimes you want real comfort food that may take hours to cook a Wednesday evening when you come home from work, but just cant find the motivation or the energy to cook a meal from scratch. Therefore, it is clever to have few shortcuts that you can use in your cooking once in a while. 

My whole family love curries and we can eat it often, however, it does require some time and effort as well as motivation to go through the several steps to cook a really nice curry. Let's just face it, we don't have that in the middle of the week. That is when Loyd Grossman (LG) comes into the picture. Or at least, his curry sauces

LG is one of my favorite sauce brand which I often use in my daily cooking, when I need a good quality sauce. When I see them on sale, I definitely stack up a few jars of curries and pasta sauces. I have compared LG sauces with a few other brands, and I always like these best and prefer them over other brands. This korma sauce is very mild and has a sweet and velvety taste.

When you think of curries, you might think of hot and spicy as well as different spice flavors such as curry,  fiery chillies, pepper, garlic and ginger. This korma sauce is on the opposite side of the spectrum and is rather sweet and mild, which is sometimes exactly what you need. The mild, creamy coconut flavor is delicious and combined with few vegetables, it gives you a velvety and rich dinner when served with rise. To me, a ready made sauce needs to be rich in flavor, taste like it is home made and not have an artificial taste, and this LG korma sauce fulfills these requirements. Therefore I recommend this sauce, when you want quick and easy Indian korma sauce.

Serves 2-3

Ingredients:

1 jar Loyd Grossman Korma, 350 g

2 chicken breast, diced

2 tbsp vegetable oil.

1/2 cup of different vegetables such as: yellow paprika, peas, zucchini, carrots, spring onions (But you can use whatever you have on hand)

Roasted almond flakes

For a vegetarian dish, leave out the chicken.

Additional spices: 1/2 tsp of mild curry, salt, fenugreek, garlic and ground ginger


Method:

1- Wash and dice your chicken into bite size pieces. Wash and dice what ever vegetables you will use as well. I cut the paprika, zucchini, carrots and spring onion in 1 cm pieces.



2- In a deep frying pan, add the vegetable oil and let it heat up on high heat. Add the chicken and brown a little. Add the additional spices and mix well. I did this, so that the chicken pieces are not bland and has a nice coating of Indian spices. But can be completely skipped.





3- After the chicken pieced have become golden brown add the vegetables and salt it if needed. Mix well and let it cook for about 10-15 minutes. Add the Korma sauce and make sure to rinse the jar with 1/2 cup of water, shake well and pour it into the pan as well, to be sure that you use up every drop of the sauce in the jar.


4- Let the curry come to a firm boil and then bring down the heat to low to medium heat and let it simmer for about 15 minutes until the added water has reduced and you have a thick and creamy sauce.

5- Serve the Korma sauce together with Basmati rice. I usually use the Tilda rice brand.
Finish off by sprinkling some roasted almond flakes over. This is a substitute to cashew nuts, which is common in a Korma curry according to different recipes I found online.




Enjoy!

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