Hi George,

I hope you don't mind, but I copied the recipe to the first post of this thread assuming that it will make it easier for people to find 

Hi all,

This recipe is the first thing I've made from this site (well, the second thing I suppose as I made up the 10 onion version of Mark J's base first) and I tried it out on myself, partner and step daughter tonight.  They said it's the best curry I've ever made and just like a BIR Korma and I have to agree with them .

So thanks to George, Channa, Mark J and everyone else who's had a hand in this recipe 

And with a whacking great batch of base left, I guess I'll be trying out a few more recipes from here soon 

Cheers,
Simon

p.s. I had two small variances from the recipe as shown here.  (1) I used condensed milk for sweetner rather than sugar (someone suggested this early in the thread) and (2) the nuts I used were smoked almonds from Tescos. They only have a slightly smoky taste so not sure they made much of a change from the 'standard' recipe.

Quote from: simonsimon on October 20, 2007, 06:48 PMI had two small variances from the recipe as shown here.  (1) I used condensed milk for sweetner rather than sugar (someone suggested this early in the thread) and (2) the nuts I used were smoked almonds from Tescos. They only have a slightly smoky taste so not sure they made much of a change from the 'standard' recipe.

I'm pleased you had some success with this recipe. I'm left as the sort of stand-in promoter since we haven't heard from the real originator, Ghanna, for ages, unfortuntately.

Although I often despair at the variances tried by some people when FIRST trying a recipe, I can see that both your changes could actually be well worthwhile - I tried toasting some almonds, and I might try the Tesco smoked almonds too.

Regards
George

Is there a version of MarkJ's base with accurate ingredient quantities?

Quote from: Secret Santa on October 21, 2007, 05:40 PM
Is there a version of MarkJ's base with accurate ingredient quantities?

Yes! Please see replies 11 (full version) and 37 (10 onion version) at:
https://curry-recipes.co.uk/curry/index.php?topic=279.10

I take it down to just 2 onions pro-rata and it works fine. I've never started with more than 2 onions.

Regards
George

Thanks George I'm going to do a smaller version as you suggest.

Underwurlde - you said said on another thread:

Anyway, the GOOD news is that using the same base & precook chicken, I went on to create a Chicken Korma for the wife. It is the most accurate Korma I have ever cooked and my wife was well pleased with the result: "Just like from the Restaurant" she said, "That's the general idea!" says I.

I think you were referring to Darth's base sauce, and I'm pleased to hear you made a korma which went down well. Which recipe did you use to turn the base sauce into a korma, please?

Regards
George

Hello George...

This is how I created a Korma.... Pretty bloody simple really!

Korma (For 2 persons)
Garlic Paste, Creamed Coconut (1? length cut from the block), Ground Almonds ? 1 tbsp, Flaked Almonds, Sunflower oil ? 3 tbsp, Lemon Juice ? 1 tsp, Double cream ? 2 tbsp. Water.
Black Pepper ? 1/4 tsp, Garam Masala? 1 tsp, Ginger ? 1 tsp, Coriander ? 1 tsp.

Base made from this thread:
https://curry-recipes.co.uk/curry/index.php?topic=674.0

Pre-cooked chicken
Oil ? 4 tbsp, 1? depth of boiled water.
cinnamon stick ? 1?, Cloves ? 6, Crushed Green Cardamom pods ? 3, Bay leaves - 2, Turmeric ? 1 tsp, Curry Powder ? 1tsp Lemon Juice ? 1 tsp, Garlic Paste - 1 tbsp, Yoghurt ? 2 tbsp.

Gently fry spices for about 1 min and then simply bung everything in a saucepan, bring to the boil & add Chickem (up to 1Kg), cooked covered for 20mins.

Method:
Gently fry garlic for about 1 min, add spices and some water cook for another min & then everything else, stir until creamed coconut melts then finally stir in the base & pre-cooked chicken.

Notes
I did not use condensed milk. I have no comment on this as I have never tried it. You may want to add Methi Leaves to cut down on the next day's wind... (ahem). :-X

I also see that MarkJ's curry base on the whole differs from the one I used for my Korma i.e Darth's BIR recipe in so much as MarkJ's uses a full tin of chopped tomatoes and Darths does not: I personally would not have said that a Korma would have had any tomatoes in it (be it in the base or otherwise). Hell, I could be wrong as I have not actually tried MarkJ's base to make a Korma, I am just speaking from general (pre cr0) experiences.

I would of course say that MarkJ's base is definately suited for a Tomato Khorma dish.

I eagerly await educating!  ;D

Quote from: underwurlde on December 31, 2007, 03:45 PM
I also see that MarkJ's curry base on the whole differs from the one I used for my Korma i.e Darth's BIR recipe in so much as MarkJ's uses a full tin of chopped tomatoes and Darths does not: I personally would not have said that a Korma would have had any tomatoes in it (be it in the base or otherwise). Hell, I could be wrong as I have not actually tried MarkJ's base to make a Korma, I am just speaking from general (pre cr0) experiences.

UW

Many thanks for writing out your successful approach to a korma. I agree with you that it's unlikely that BIR kormas contain much, if any, tomato. Perhaps I used a different MarkJ base and/or I may have reduced the amount of tomato, knowing the base was going to be used for a korma. Your korma uses a lot more lemon juice than I've ever added so, if you say it was good, I look foward to trying it.

Regards
George

Sorry George, I am new to this forum & still finding my way around.... I have only seen one MarkJ base and assumed you used that one!

My bad (as the yanks would say) :

I ordered "the" book the other day: "The Curry Secret" by Kris Dhillon & I see her curry sauce uses.... 1 tin of Tomatoes... Her base is the only one detailed in her book and is used throughout for all recipes that call for a curry sauce (base).

To me, a tin of Toms in a base does provide quite a dominant flavour and for that reason alone I was thinking that a base that called for the use of this much toms would therefore not be used for Korma.

However, what is a "Korma":  Slowly braised dishes often featuring yoghurt.
No mention therefore of any Tomatoness or indeed heat! In otherwords, my aversion to use tomatoes is just a matter of my personal taste....

If you think that is a lot of lemon juice then perhaps it may be so... experiment then if I were you perhaps and don't just bung the whole lot in?

Andy