Chicken Korma?

Question

I don't like Indian food but recently I was persuaded to try it and I had Chicken Tikka Masala. I can't say I was converted but I liked it and would probably have it again. I really want to try more Indian food and was gonna try Korma next as I know that's mild. What would you recommend for me to try? I don't like hot and spicy stuff.

Answer 1

If you like coconut then go for a korma, if you like onions then a bhuna

Answer 2

I'm not up for hot and spicy either.  But I'll get a list of various kinds of Indian food for you tomorrow and add it to this answer.  My husband loves it and he will have a lot of suggestions.

Answer 3

yeah thts what u shud try also go for butter chicken...indian food is actually gr8 ull like it if u try it...and there r soooo many types to try..

Answer 4

Go for it girl enjoy!!

Answer 5

a balti is nice but i would avoid chicken from take aways unless u dont mind what you are eating!!

Answer 6

This is a delicious Mughlai curry.  Korma is a mild and creamy curry usually made from ground nut pastes such as almonds or cashews.  It contains less spices and is not spicy but very flavorful.  This is a great dish for those who cannot tolerate spicy food.  South Indian kormas are made with coconut milk.  So do try korma the next time you eat Indian food, it is yummy!

The flavour is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt or coconut milk kept below curdling temperature and incorporated slowly and carefully. Nuts can be used but not in great quantities; usually almonds or cashews. Korma is generally a mild curry with either chicken, beef or lamb and only a few vegetables, such as onion and potato.

It is important which point at the meat is introduced. Chicken requires fairly thorough coating with the spice mixture and heating evenly at a fairly high temperature (enough to cook each piece properly), followed by a cooling period after which the yoghurt and cream are added. However, lamb requires a very brief initial cooking process simply to brown the surface of each piece, followed by a similar process of cooling, similar to the corresponding chicken method; but in this case the temperature must be maintained at a low temperature throughout. This avoids the lamb becoming tough, which is often a serious problem if a large amount is to be cooked (which involves large temperature heterogeneity in the mixture if left to stand). This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.

There is a wide variation that may be encountered in individual korma and other mild curry recipes. Chili is nearly always used, but the precise method of preparation results in widely different flavours; likewise the way that the ginger is divided and cooked is critical. However, occasionally one hears of bay leaves or dried coconut being added. If this is done, the results can be sharply different

Answer 7

Tandoori chicken is so yuuuuuuuummmmmmmm.

You should also try choley bhatura  -  so delicious.

Karhi chicken and butter chicken

Shahi paneer or paneer tika masala.

You should also try their desserts. My two favorite:

gulab jaman

jalebi

Answer 8

Korma is one to try then.

also butter chicken, tandoori.

Pasanda (spicy but not hot)

Answer 9

Korma is nothing like massala, it`s like eating yoghurt with chicken in it, it also looks like baby sick. Keep with the massala or dupiaza, thats not too hot

Answer 10

chicken korma is lovely