Chicken korma, slightly modified to cook on the bone & Tadka Dal.
2 comments,0 shares,2 likes
Ekis Loslappie
3 months
@Hari Ghotra absolutely loved the recipe, the freshness comes through with the heat from the chillis. The coconut milk and saffron adds a depth of luxury, as opposed to the usual British Indian Curry house over-sweetened rich recipes.
I think cooking meat slowly on the bone also adds flavour that you just can’t get by adding stock to off the bone meat.
Hari Ghotra
3 months
Love cooking meat on the bone!! This looks so delicious 😋 @Ekis Loslappie - what did you think?
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@Hari Ghotra absolutely loved the recipe, the freshness comes through with the heat from the chillis. The coconut milk and saffron adds a depth of luxury, as opposed to the usual British Indian Curry house over-sweetened rich recipes.
I think cooking meat slowly on the bone also adds flavour that you just can’t get by adding stock to off the bone meat.
Love cooking meat on the bone!! This looks so delicious 😋 @Ekis Loslappie - what did you think?