How do I make Korma Sauce? Help Please

[Emjxxx]

Help please, we LLLOOOVVVEEEE chicken Korma in our family, we can't do hot or spicy. However I have just found out I am allergic to onions! Now I normally buy jar korma, Pataks to be exact, but it's got onions in and so have all the other sauces I've looked at.

This means I'm gonna need to do my own, but I don't know how

Use some ginger and some garlic, turmeric, cumin and coriander (about a tsp of each) fry for a minute or 2 then add your chicken or quorn (I'm a veggie ;) lol) until browning, then add a can of coconut milk and simmer until cooked (20 mins half n hour or so) - if you like it spicy, add some chilli at the beginning- mmmmmmm :)

So have you just found out your allergic and used to eat them?

Thank you DippyHippy I will give it a go, sounds simple enough.

Curiousmama I seem to have developed an allergy over the last 2.5 years to onions and bell peppers, have only just found out in the last 3 months though. I had been getting very very poorly, used onion in everything i cooked!

Oh no hope you will be ok?

I'm feeling much much better now they have been cut out of my diet, thank you.

This is sublimely good from Gordon, and very easy. Sure it would work without the onions, as it is the flavours that make it..

And I like Dippy's idea of a bit of an extra kick of chilli, as this one is very mild....

Poor you! At least you now know what to avoid!

thank you Anonymousbird i will give that one a go as well, minus onions of course, no chilli here though, v mild is the way we like it, very wussy when it comes to hot spices.

Bump

sadly you cant cook a korma without onions as it's the onions that provide the sweetness. Here is a recipe that you should be able to enjoy. peel ten cloves of garlic and put through a liquidizer with half a cup of water. in a frying pan or wok add two tablespoons of oil once it heats slightly add your garlic mixture be careful that the heat is not too high as you don't want to introduce water to hot oil.
now add a bayleaf a cinnamon stick and 6 whole cardomom pods and a tablespoon of almond powder. simmer till the water evaporates. slice two chicken breasts into thin strips or bitesize pieces and wash under a cold tap. now add the chicken stir well and then add three tablespoons of coconut milk and one cup of water turn the heat up to medium and cook till the chicken is cooked stir the chicken every now and again and the longer you keep it on the heat while stirring the thicker the sauce will be

TIP:
Do not allow the garlic to brown in the initial stage as it will become bitter what you want is the garlic to dissolve and release it's sugars therefore mimicking the sweetness of onions.

stirring on a medium heat will help the water evaporate and stop it from sticking to the bottom of the pan
if you find it looks like it will stick just add oil
if you need any other tips feel free to msg me :)