I've worked my way through a number of recipes on this forum and tried this one for the first time last night.

Never had a Ceylon before and loved the taste - for me I toned down the sugar as I don't have CA's sweet tooth! I only had the Taz base going used this.

My dish ended up with far less sauce, I think maybe because I reduced down the base a lot more as per the technique you see on many of the recipes on this site. I was slightly suprised as the Taz base has quite high oil content so thought reducing down too much would be less of an issue. Either way I loved this dish and next time I'll add more base and tweak as needed.

Suprised there are not more Ceylon recipes posted - maybe because it's close to other more popular dishes...

Thanks CA.

With an empty house (rare), pint of ale and some music (common) I enjoy the process of getting the spices all out, reading the recipe, planning it, cooking it. Less enjoy trying to ensure I quickly clean anything the turmeric can stain and clearing up all the splashes everywhere!

Looks fantastic, think I might have a go at this next!

If you mean healthy as in trying to lose weight/reduce calories my understanding is all oils are the same in that department so it really is down to your preferred oil for cooking the dish.

.... and I rREALLY need to learn how to do multiple quotes on this forum! 

Quote from: Cory Ander on January 30, 2013, 12:26 PM

Quote from: Jal-frenzy on January 29, 2013, 06:49 PM

QuoteI think for me next time the things I'd do differently is to remove the Chicken after the initial frying as in the time it takes to reduce the sauce the meat was a little overcooked

Did you use precooked chicken?  How long did it take you to reduce the sauce?  It should take less than 10 minutes.  The chicken (precooked or otherwise) should be fine.

No it was raw, fresh chicken. It was less than ten minutes to reduce the sauce so it could be to do with the size of the chicken cubes, temperature, etc.

Quote from: Cory Ander on January 30, 2013, 12:26 PM

Quote from: Jal-frenzy on January 29, 2013, 06:49 PM

My recollection is that kormas are very sweet.

I always used to follow the recipe to the letter first time but think I've been cooking long enough now that I should just taste as I go

Quote from: Cory Ander on January 30, 2013, 12:26 PM

Quote from: Jal-frenzy on January 29, 2013, 06:49 PM
Once again, thanks for trying it and reporting back with photos....makes a change for someone to discuss curries (rather than argue the toss about pressure cooker weights, pizzas, chipolata sandwiches, etc)

Forget that stuff, it's all about the curry! 

Having made CA's base recipe and the family were in tonight (so had to keep it mild) I gave CA's Korma a go. I am REALLY impressed with the results, it is very close to BIR's and so glad I have found this site.

I did the recipe exactly by the book with the exception of the spiced oil and have attached a pic. I found my gravy to be slightly more orange than I saw in CA's pics but otherwise it worked out fine.

I think for me next time the things I'd do differently is to remove the Chicken after the initial frying as in the time it takes to reduce the sauce the meat was a little overcooked. I found it very sweet compared to the Kormas I recall but haven't had one in ages and the wife and kids, who do, thought it was perfect.

Thanks CA!

Quote from: Phil [Chaa006] on January 29, 2013, 12:44 PM
P.S. I have four scanned recipes for curry powders which I can't post for copyright reasons but which I can send you for personal research if you wish ?

** Phil.

Please Phil, I'd be really interested to see what's in them

Quote from: RubyDoo on January 29, 2013, 12:37 PM
Er am I going mad? I replied to Hannon and now you are shown as Jal Frenzy. ?    :-X

Rest assured you are not! I thought I'd swap my user name for one based on one of my fave dishes (was trying to do a play on Dhansak but wasn't feeling very inspired!), sorry!

OK that makes sense. From those I've used curry powders vary massively in the amount of ingredients in them, likely the better ones I've used do have a huge array of ingredients, so as you say so it makes sense to purchase the mix that rather than trying to replicate the exact mix, thanks. Time to go purchase a packet before I put my first base sauce on!