Korma. Curry. Let’s make it for dinner tonight! Say huh? Really, it’s not so complicated. I’m in no way an expert, yet I’m positive we can all make this at home to our tastes!
Read through some korma or curry recipes and you might end up feeling a bit overwhelmed, maybe intimidated. You’ll find an extensive list of spices, at times upwards of 10, and find that half of the spices you don’t own. Run the math on that dinner – say $5 a spice…ugh, makes you want call it quits and order some take-out instead. I don’t mind spending money on quality ingredients, but in needs to be something I’ll use again. Waste is a BIG no-no in my home.
So let’s not fret – there is a solution to this dinner dilemma. Find yourself a decent curry powder. I’m sure there’s a Middle Eastern foodie cringing at the very idea of basing a dinner upon a curry powder. Sorry. It works for us casual korma eaters. Even my husband, the “curry connoisseur”, approves of this meal. He did make mention that beef korma is really not an authentic dish. I do get that.
Find yourself a mild curry powder you feel good about. I feel pretty good about Sharwood’s brand and used the mild curry powder for this recipe.
There’s a recipe for Chicken Korma on back of the Sharwood’s bottle. The recipe calls for a whopping 4 tablespoons of curry powder, or 1 tablespoon per serving. Wow. Seems a bit much. My recipe calls for 1 1/2 tablespoons. I would suggest starting on the lower end, you could always add more to taste.
This really is a simple recipe. Sear beef, saute garlic and onions, throw everything in, cover and simmer for about two hours. Done. No one would guess that such an exotic, flavorful dinner was this easy to make and that the ingredient list was so basic. I do occasionally add a can of rinsed chick peas to the korma – if you like them, throw them in. I serve this over jasmine rice. Sprinkle with some fresh chopped cilantro or parsley if you’d like. Hope you enjoy….XOXO
- 1½ pound - beef stew cubes
- 1 tablespoon - good peanut oil
- 1 medium - onion, chopped
- 1 tablespoon - butter
- 3 clove - garlic, minced
- 1 can - coconut milk (13.5 oz)
- 1 can - diced tomatoes, fire roasted preferably (14.5 oz)
- ½ cup - warm water
- 1 tablespoon - parsley
- 1½ tablespoon - mild curry powder, heaping
- 1½ tablespoon - paprika
- ½ teaspoon - salt
- ¼ teaspoon - ground cinnamon
- 1 salt and pepper to taste
- Salt and pepper beef cubes. Sear beef in peanut oil in large skillet. Remove beef, set aside.
- In same skillet - add onions, garlic and butter. Saute for about 5 minutes.
- ￼Add tomatoes, undrained. Add coconut milk. Add ½ cup warm water to empty coconut milk can, mixing and scraping any milk left over at bottom and on sides - add to skillet. Add remaining ingredients and beef.
- Over medium-high heat bring everything to a boil, stirring often.
- Cover, reduce heat to low and simmer for 1½ - 2 hours, stirring occasionally, until beef is tender.
- I serve this over jasmine rice. This is also good over diced potatoes or chick peas. Enjoy : )