Pot Noodle Chicken Korma, 90g

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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. 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! 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.

If making cumin rice, rinse and soak for 15 minutes while you prepare the remaining ingredients and start the 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. Add that yogurt-curry mix in the curry while stirring. This prevents the yogurt from curdling and results in a smooth sauce. 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. 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.When I saw the fourteen year old Pot Noodles I laughed, an added bonus to my collection!” Dean said. The expired Beef and Tomato noodles inspired Dean and two fellow detectorists to raise money for six-year-old Hadley Jae Werrett who has Wiskott-Aldrich syndrome. 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. 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. 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, as we discussed, is a cream, yogurt or nut-based sauce, which is what gives this dish it's iconic rich sauce. 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. 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.

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Into a 6-inch pan, add 1 cup rinsed and drained rice, 1 cup water, 1 tablespoon ghee, and 1 teaspoon salt. 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”. 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) 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.

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. 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.

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. Heat one tablespoon of the butter in a frying pan with a small glug of oil. When foaming, add the mushrooms and fry over a medium heat for five minutes or until beginning to turn golden brown. Add the spring onions, pak choi and garlic and cook for three minutes. 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? There is also a common assumption that korma and tikka masala are pretty much the same. This article offers a detailed explanation of the distinction between Indian dishes, but to break down the two main ones: 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.