Pot Noodle Chicken Korma, 90g

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Cumin Rice: The classic side dish that soaks up all those wonderful juices. Bonus tips for making basmati rice perfect every time: At first they didn’t smell too bad but once we started getting the taste... you’ll see me vomiting! You don’t normally do that with a Pot Noodle! It makes it a lot easier to understand what the difference in the two is when you understand they're both the same thing. The beauty of korma is its velvety smooth sauce which is accomplished by adding yogurt, cream or a nut paste, usually made from cashews or almonds. Depends on where the cook is from, whether they're trying to skimp on ingredients, whether, whether, whether.

If you want a make-ahead meal, I've included the instructions for making it in the slow cooker below. Coconut Milk: This recipe is inspired by a southern Indian style of korma, called Kurma. Adding coconut milk makes it dairy-free too . Make sure to use full-fat coconut milk, not cream of coconut. You will only need about half the can, so store the remainder in an airtight container in the fridge and save for another use. Alternatively, ½ cup of plain full-fat or greek yogurt can be used. All you need is a few readily available ingredients, including onions, garlic, ginger, fresh pureed tomato, coconut milk, turmeric, Kashmiri chili powder, garam masala and ground coriander. All are gluten-free and dairy-free. He stores his clobber in his office at home, to the dismay of his wife Louise Pugh, 49. “She thinks I’m nuts!” he said. Korma is a cream or nut-based sauce. This is the main flavor profile of any korma recipe. A very small quantity of tomato is added for acidity, to cut through the creaminess.Tomato Puree: I prefer to use fresh Roma tomato and simply puree it in my food processor. If tomatoes are not in season, or they just don't look good at the store that day, you can substitute 1 Tablespoon tomato paste instead. Add that yogurt-curry mix in the curry while stirring. This prevents the yogurt from curdling and results in a smooth sauce. As is typical for most popular Indian curries, regional and personal influences are huge, which is why you see so many variations of Korma. In the north, commonly a nut paste or yogurt is used in the curry, and southern inspired recipes use coconut milk or cream. Dean goes out with his Anglo Celtic Metal Detecting group twice a week, but he also takes them to have for lunch when working at his covings and cornices business. He uses the washed out left over pots to pour plaster at work and limits himself to eating one Pot Noodle a day as to not “overdo things”.

They’re all unopened - I’ve found out what it tastes like to eat a bad one and believe me it's not very nice!” he said. Step 1: Start by placing onions, tomatoes, serrano peppers, ginger, garlic, cashews, and all the spices in a blender. This is the blender I use.Prior to cooking, soak for 15 minutes. Soaking in room temperature water helps the rice absorb some of the liquid, therefore shortening the cooking time and preserving the flavor. Into a 6-inch pan, add 1 cup rinsed and drained rice, 1 cup water, 1 tablespoon ghee, and 1 teaspoon salt. Deep bowls of noodles are a saviour when we need a hit of comfort and are strapped on time. These noodles combine soy, butter, and mushrooms for a slurpy bowl of goodness. Any leftovers can be eaten cold or reheated the next day. Flexible. Make it in the Instant Pot when you're in a hurry, or use your slow cooker for a long, slow, and perfect korma. You can use yogurt instead of coconut milk in this recipe, add that AFTER pressure cooking though. Here's how:

Control over ingredients. For those with nut allergies, kormas invariably have nuts. Making it at home allows you to control what goes into your homemade korma. If making cumin rice, rinse and soak for 15 minutes while you prepare the remaining ingredients and start the sauce. Korma, as we discussed, is a cream, yogurt or nut-based sauce, which is what gives this dish it's iconic rich sauce.If you don't like coconut milk, you can use yogurt instead. Follow the directions for a coconut milk alternative in the recipe card below. This question is like asking me if my meatloaf recipe will taste just like what your mother makes. Maybe? The good news is, you can have a delicious dinner at half the price, and probably faster than you could make it to the restaurant too. What Is Korma Sauce?

Step 2: Pour the sauce into your Instant Po t or another electric pressure cooker. Add water to the blender and wash out that blender to get the last bit of goodness out of there. Pour that water into the sauce. This recipe has been tested in a 3qt & 6 qt Instant Pot and Mealthy Multipot. If using an 8qt, add an additional ½ cup liquid to meet the minimum liquid requirement. After pressure cooking, saute a few minutes to reduce the sauce to your preference. Kashmiri chili powder is made from a vibrantly red chili that is mild in spice and full-flavored (so think more of a warm chili flavor rather than spicy). It's very popular in Indian cuisine and it imparts more color than it does heat. Aromatics: Along with garlic and ginger, I like to add onions and green chili (either serrano or jalapeno will do). De-seed chili for milder flavor.

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Turn the Instant Pot on to Saute HIGH. Cook the onions and green chili for 2 minutes, then add the garlic, ginger, ½ teaspoon salt and saute another minute. (pic 1 & 2) There is no real way to describe the taste - you’d have to try one yourself! My friend said 'try the juice’ as a joke, and next thing you know we were nearly throwing up everywhere. Curry is any dish that uses water as a base. I talk more about it in my Curry Recipe post if you want a better explanation. Will This Recipe Taste Like What I Get in My Local Indian Restaurant?