One of the simplest curry pastes to make is the Korma curry past.
And it is also the tastiest in my opinion.
since it is not easy to get coconut milk in some longhouses, you will need to bring packets of coconut milk when you travel. You will also have to bring cumin sees, coriander seeds and garam masala. Fresh tumeric is available in the long house.
To make 100 gm of korma paste :
2 spoons dessicated coconut (from the tin)
1 tsp cumin seeds
1 tsp coriander seeds
3 tsp coriander seeds pounded into powder.
3 cloves of garlic,
some fresh ginger
1/2 tsp garam masal
1/2 tsp salt
25 ml cooking oi.
4 green chilies
some fresh kunyit pounded..
50 ml coconut milk
1. Fry the cumin and coriander seeds over a low fire for a few mins.
2. Blend all the ingredients together.
3. Can use the paste straightaway.
4. and start cooking the korma chicken.
Recipe for Chicken Korma
1. Cut chicken into bite sizes. and marinate with a bit of salt.
2. cut bombay onions, garlic and a bit of ginger. Pound them into a paste.
3. Heat up a pot, add about 2 Tbsp of cooking oil, Stir fry the aromatics, Add some cloves.
4. Add the korma paste.
5. When the paste and oil separates, add the chicken pieces.
6. Stir until the meat is seared. (These are optional : Add yoghurt or Add a bit of coconut milk or add evaporated milk, Or just warm water.)
7. Simmer until cooked.
8. Before serving, add a tin of green peas. Heat through..