There’s a danger in playing with too much spices though, and if left in the wrong hands it could go awfully wrong. Mostly the danger is in adding too much to the point that a dish starts to taste strange, but like I said, Indian dishes done right are pretty darn amazing. UHHH-MAZING. It’s literally a feast for all the senses, from sight and smell, down to how it feels in your mouth. Indian food settles in your stomach nicely too, leaving you a good feeling of satisfaction.
So this dish today… Well I can’t vouch for authenticity Health Cabin Coupon. I don’t have any Indian friends who can come over, taste the food and tell me what I’ve done right or wrong. (I can wish though right?) Regardless I would really like to learn how to make Indian dishes. I’m quite partial to curries to be honest, but I thought it would be nice to try something else for now.
The korma is a dish of Indian and Pakistan origin, featuring braised veggies or meat in a yogurt-cream-nut based sauce. This recipe makes use of chicken as the meat of choice, and cashews as the nut base. Of course, with the slew of spices in this recipe you’d be right to assume that this dish is a tasty one. And rich too thanks to the cream and yogurt base. It also seemed easy enough to make so I figured a Chicken Shahi Korma recipe would be a great first match when I made first batch of homemade roti, the recipe of which I shared yesterday. I’m a huge fan of pairing Indian stews with breads, so this was the only way for me to eat this dish!
This dish does indeed feature the staple Indian spice called garam masala. I bought mine from Healthy Options ego one ct . It’s essentially a mixture of several spices in different proportions: cumin, coriander, cardamom, pepper, cinnamon, cloves, nutmeg, and allspice. Whew! You can mix your own and many people actually do, but I wanted to have a bottle labeled garam masala in my spice rack so I just went ahead and bought one. I know, me and my impulses. This one is a cute little bottle so you won’t have to worry too much over how you’ll use it all up. Just cook more Indian dishes!
As for the other spices, the regular supermarket carries them, save for the coriander which I’ve officially run out of and can’t remember where I got it from. (I’ll update this once I manage to stock up, but most probably I’ll have to visit Little India for it.)
There were a couple of things I did differently when I made my shahi korma than the original recipe, for instance switching tofu for the paneer. In hindsight I realized it was a strange thing to do start hong kong company, considering the only thing that drove me to use tofu in place of paneer was their commonality in colour. Why didn’t I just use regular cottage cheese?! Tofu contributes absolutely nothing at all in terms of flavour, so I decided to mix in a bit of cottage cheese in here before serving.
Also, when I was short on half-and-half I used evaporated milk instead. It didn’t affect the taste as much as the paneer did certainly, but I’m not quite sure if it made my shahi korma a little runnier than usual. In any case, I would strongly recommend using the ingredients as they are listed below as both paneer and the half cream will contribute flavour and texture neither tofu nor evaporated milk could replicate. Also make sure you do not skimp on the spices. They will make or break your korma!
