This base gravy was fine in all regards and I used it to make 3 perfectly acceptable dishes.

However, if the Korma I produced by following the recipe of Ghana is a true indication of a BIR Korma, it truly deserves the derision it receives by some on this forum. It was dreadful.  I've been disappointed in my last few Korma attempts but they were good compared to the outcome of this recipe. Ghastly horrible gloop.

For the benefit of other readers, "Ghana" was originally spelled "Ghanna" on this forum, and the recipe can be found here.
** Phil.

Quote from: livo on March 10, 2020, 10:40 AM
However, if the Korma I produced by following the recipe of Ghana is a true indication of a BIR Korma, it truly deserves the derision it receives by some on this forum. It was dreadful.  I've been disappointed in my last few Korma attempts but they were good compared to the outcome of this recipe. Ghastly horrible gloop.

I'm sorry it didn't work for you. Have you ever tasted chicken korma in Indian restaurants in the UK?

Quote from: Peripatetic Phil on March 10, 2020, 10:01 AM
Do you grow Indian bay (Cinnamomum tamala) or European (Laurus nobilis), George ?  I find the flavours very different, and actually dislike European bay while loving Indian ...

I grow European (Laurus nobilis) and it helps improve the flavour of the base sauce for my taste. There's no accounting for anyone else's tastes! I doubt if the Indian tree misnamed 'bay' would grow in an English garden. I recently tried growing curry tree plants and it was a total failure.

George you can get Curry leaf trees from "The Citrus Centre" keep them out of the frost and don't overwater, they are quite a resilient
plant.

Waiting for spring to arrive for new growth

Quote from: livo on March 10, 2020, 10:40 AM

However, if the Korma I produced by following the recipe of Ghana is a true indication of a BIR Korma, it truly deserves the derision it receives by some on this forum. It was dreadful.  Ghastly horrible gloop.

Yep that sounds like a Korma

George, I've never been to the UK. The only knowledge of BIR food is what I make following the recipes and methods on this site and other resources.  I've had plenty of different Korma dishes over the years and one in particular was among the best Indian dishes I've ever eaten. I've never been able to get close to making it.

I've seen Korma recipes that are ridiculously complex and include ingredients like rose water and kewra water, gold leaf, etc. Some I've made tasted like eating flower petals and were not good at all.  I have also made some successful Korma that have been tasty and enjoyable.

I'm not prone to harsh criticism but this one was truly dull. The base gravy was fine and as you described quite acceptable on its own. The unspiced combination of this gravy with pre-cooked chicken (roast), evaporated milk, coconut and nuts (almonds and cashews) was just nothing. The remaining portion is going in the bin today.



MA, if you are basing your assessment of Korma on dishes similar to this, I understand your view. A Korma can be a delicious dish. This wasn't.