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Messages - Bubble Wrap

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Korma / Re: Chicken korma

« on: November 07, 2009, 01:18 PM »

Thanks for all the hints and tips guys. I'm pleased to say that the korma came out really well, and I now have a freezer drawer full of base sauce ready to go whenever I want!!!

That does help, thank you! I've seen a lot of people here seem to boil the chicken, which I've not tried before so may well do.

Very much looking forward to my first home done korma tonight! The base sauce smells good enough to just eat on its own!

Korma / Re: Chicken korma

« on: October 31, 2009, 09:58 AM »

Hello,

I know that this is an old thread but I'm making this specific recipe tonight so I thought I ought to keep it in here.

I wondered a couple of things.

Firstly, how do people recommmend to pre cook the chicken to make it the best and most authentic kind? Also, you all say about 250ml of base per person? That is without anything else added is this right?

Thank you in advance!

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