In UK, we have embraced the goodness of Indian cuisine to our heart in a very unique and cosmopolitan way. The dishes that were the talk of East, has become household name in UK now. And that is just a way of painting a beautiful picture of cultural infusion.Korma: The Buttery and Delightful Magic of Indian Cuisine
For someone who devours Indian cuisine dishes, I am not much into hot and spicy stuff. It is not just Indian, I cannot stand spicy dishes in general. Can you imagine a 13 years old me once had a “rush hour” at mall, as I thought I could hold a spicy chilli dog my brother dared me to eat for a Mortal Kombat 4 game.
I know that is a gross visual before discussing delicious food, but I just wanted you to know from where all of it is coming. I am however, a big fan of Indian cuisine dishes. I enjoy the flavors that the mystic herbs and spices bring out and how a tinge of spice can accentuate the flavor of a relatively bland dishes to a great extent is always amazing to me.
That is why, I enjoy the buttery, creamy Indian dishes that are not strong in spice, but still, quite enjoyable. For example, dishes like Korma, Makhani and Passanda. Especially Korma.
Korma has a delightful and distinct taste that invigorates my taste buds really well. And along with the buttery and creamy goodness Korma is also very soft. And that is why Korma tastes so incredible to me.
Well, I am not saying I can prepare Korma. But I have seen enough tutorials and recipes online to know what are actually done. And please don’t treat this blog as some recipe. I’m far away from that. But I can tell you what people do, when they prepare Korma.
At first, the chicken is drizzled with oil and spices like curry powder, salt, pepper and hot spices and it is left to marinate overnight or at least 2 hours.
Then the chicken is grilled both sides in a preheated grill pan (medium heat) for 5-6 minutes. While the chicken is being grilled, they make the puree of spices. Namely onion and garlic with water, by blending these together.
Then, in a big sauce pan, the pureed onion mixture is added to shimmering olive oil. It is cooked for2-3 minutes, stirred constantly, until it begins to darken in color.
Then ground almonds, coconut milk, yoghurt, red chilli, ginger, spices, brown sugar and tomatoes are added.
Finally, the heat is turned down to low and simmered for half an hour. Then the chicken is cut into bite sized pieces and added to the pan, which then is simmered for 15 more minutes.
I prefer to pair Chicken Korma with delicious Mushroom Rice.
Bengal Village: A Place In Brick Lane You Can Trust for Best Korma!
Well, I’ve just told you, how much I love Korma. And since I live in Spitalfield E1, it’s not hard for me to access the Indian and Bangladeshi cuisine takeaway and restaurants. Still, for a good Korma, I always prefer Bengal Village of Brick Lane E1. This restaurant and takeaway service serves the most incredible Korma dishes. They also serve other tasteful Indian cuisine dishes.
Check the menu of Bengal Village online from their website, if you want to dine in there or order a takeaway. They serve in Bangla Town E1, East London E1, Shoreditch N1, Spitalfield E1, City of London EC4N.