does anyone have a good korma recipe that Darth's base would compliment well?

Hi m8, korma has always been my speciality though i now on a mission to create my perfect madras. Anyway, my already rated korma has been greatly improved, so im told, by using a ladle of darths base and also using a batch of pre cooked chicken, cooked using the boil in a pan method with a little tumeric for colouring. I use only a little water and cook letting the water evaporate and just as it does I add a little oil and quickly fry for 30 secs. My son tasted this chicken and now demands it dialy.

The korma.

Use a small can of evaporated milk, poor into measuring jug. Now start adding coconut powder and ground almond powder a bit at a time and taste, keep adding one or the other until you think it replicates the general taste your after. The ratio that mimics my local is 3/2.

Use tenderised coconut, 1/2 mug,  and get this into a powdery consistency using a blender etc. I ensure it isnt too bitty. THIS WILL ADD ALL THE SWEETNESS YOU NEED. I then add this to a blender along with the evap milk mixture and Pataks Korma paste, to taste ,along with some saffron and pinch of tumeric.

Heat a little oil in pan, i add i lttle more korma paste to the oil and fry it off then add chicked, fry it off, ladle or Darth's base, and finally add the blended sauce mix  and only cook until chicken had finished heating though, 2 or 3 minutes. I add either cream or milk to produce the right comsistency.

VERDICT.

It may seem like an unusual and not very "curry cook" method but I have  been told this replicates my locals Korma exactly, I have cooked for as many as 20 people and this Lorma has always gone done really well. Using a more standard curry cooking method produces a  top quality super market korma curry.

The use of the tenderised coconut is essential, the normal descated stuff will not powder and can absorb so much curry it gets very stodgy.  Please let me know how you get on and peoples verdicts. Good luck.