Jamies MOF curries

[christywhisty]

I have made the Chicken Korma and the Tikka Masala

The Korma was a bit watery but I thought that was because we couldn't use ground almonds as ds is allergic to nuts. The yoghurt did thicken it up quite a bit. Everyone really loved it.

I made the Tikka Masala tonight and this time it was really watery, not like the picture at all. I cooked with the lid off for another 20 minutes afterwards but it still was very thin.

The flavour was lovely and I would make it again.

Anyone else had this problem? do I just leave out the water next time.

I only put 100 floz of water in like it says on the paste jars rather than the amount jamie says.

I also use total 0% greek yoghurt as it's thicker.

I generally like Jamie's food, but have tried a couple of his curries, although admittedly not the one you've tried, and think they're a bit shite.

He seems to go a bit ott with adding water. The spag bol recipe has loads in but it's really unnecessary.

I'm glad I've seen this though as I'm going to make the korma. I would leave the water out and see how it goes. It always easy to add it than take it away.

I made the Rogan Josh and it came out beautifully, you should try it, all quantitys were spot on.

I did use greek yoghurt.
I looked up the rogan josh recipe and that one doesn't use extra water.
The korma used half a can and the masala was a whole can.

I will make them again as they did taste good,but will cut out all the water and only add any if it looks like getting too dry.

I've made the rogan josh a couple of times making the paste from scratch and it comes out perfectly - great consistency and taste. I do add extra chilli as we like it a bit spicier, but otherwise, spot on!

To be fair you can't go far wrong with Patak's pastes anyway!

I make a lot of veggie curries with them - you could use a tin of tomatoes for the richer/spicier ones & coconut milk or yoghurt for the sweeter/milder ones, to avoid putting too much water in.