Thanks CA, just made this using the Taz base and block creamed coconut (it's all I had). Slight modification by frying a small piece of cinnamon and a couple of cloves before adding the chicken, and also reduced the sugar a little, possibly due to the sweetness of the creamed coconut. It came out absolutely brilliant. Like many others I infrequently eat a korma, but this made a very nice curry indeed to go with Curry King bhuna I also made.

Best

Chris

Hi Curry King, yes just an X in top left corner of an otherwise blank picture. Sorry to go off topic, it probably is to do with my computer security setup, but not sure how to fix.

Thanks
Christo

Thanks for the warm welcome to the forum, and the recipe links (SnS)

The last base I tried was Admin's New Base Sauce which made a very nice curry (with Curry King's Bhuna recipe) , but I felt the seasoning of the base was too strong for a base sauce. I have also tried Kris Dillon, and a not so good base sauce recipe I got from the Natco spice webpage.

A problem I have often had with base sauces is trying to get a subtle balance of fresh garlic and ginger so that there is not a raw flavour at the end, I have tried doing this by cooking the fresh garlic and ginger by frying and boiling. With  Saffron's recipe I used a prepreared garlic/ginger mince from a jar (for the first time) and was very happy with the result. The only strange ingredient for me is the potato. Without sounding like Secret Santa (sorry!) I may well try my next batch of sauce with no potato and a couple more onions as a replacement. I will of course post the results in the forum. Thanks again SnS for the great recipe!!

A quick question that I someone may be able to help with - I can never access the photo attachments on this forum (so have not seen SnS's series on the base sauce making) but do not otherwise have this problem with other sites, any suggestions??

Cheers
Christo