Simon Majumdar’s Kosher Smoked Turkey Korma
After my giveaway post last week, a bunch of you emailed me to ask for that smoked chicken korma recipe that Simon Majumdar made for our Fed White and Blue Shabbat dinner. You can find the original recipe on Simon’s website but if you’re looking for a flawless adaptation for the kosher kitchen, Simon went ahead and shared his kosher version with me.
Essentially, you want to switch out heavy cream for coconut cream.
In our version of the dish, we worked with chicken — simply because I defrosted the wrong package of poultry. This dish is essentially the same as the smoked turkey Korma that Simon shared on local TV the same weekend.
One key substitution for heavy cream for this kosher korma, is coconut milk. The dish was rich and delicious so I doubt there was any compromise by keeping it dairy-free. We smoked a couple of pounds of chicken breast for this dish, but it is a great way to use up leftover chicken or turkey.
So many people struggle with leftover turkey breast after Thanksgiving, especially as the breast can dry out more than any other part of the bird. This is a great way to use the leftover breast as the sauce is creamy and adds a lot of moisture to the meat. With Thanksgiving coming soon, consider this a great leftover-turkey recipe, along with my version of Jamie Oliver’s Turkey and Sweet Leek Pie.
Smoked Chicken or Turkey Korma
This recipe is being shared with you with the kind express permission of Simon Majumdar. It will feed four when served with rice and or bread.
Here are the ingredients.
- Smoked Cooked Turkey Breast Chunks (I would say about 2/3lbs)
- 1 Diced Medium White Onion
- 2 Cloves Minced garlic
- 1 inch Minced Fresh Ginger
- 2 Minced Green Serrano chilies (optional)
- 2 Tablespoons cooking oil
- 1 Tsp Garam masala
- 1 Cup Almond Flour
- 1 Cup Coconut Milk
- 1 Cup Boiling Water
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder.
- Cilantro Leaves and limes for garnish
Method for making this dairy free korma
- Combine Almond flour, coconut milk, boiling water, sugar, salt, turmeric and chili in a heatproof jug and allow to stand for ten minutes to allow the sauce to thicken as the boiling water brings the oils out of the almond flour
- Heat the cooking oil in a wok and add the onions.
- Cook for 5 minutes and add the garlic, ginger, garam masala and chili.
- Cook for five minutes and add the turkey
- Allow the turkey to heat through and add the sauce mixture
- Turn the heat down and allow the sauce to thicken
- Decant to a serving dish and garnish with fresh lime juice and cilantro leaves