Like SS I would go for using cream coconut block you also get a more intense flavour (IMO) from block and could probably do 8 to 10 ten curries from one 200g block (63p from your local Asian grocer).

Thanks guys. I used creamed coconut for the first time yesterday in my ceylon, so I'll definitely use it this time too. This will likely help with getting less grainy, but I'll still have to stir in almond powder to balance out the coconut flavour

Block defo smoother

Quote from: DalPuri on February 03, 2013, 03:28 PM

Quote from: emin-j on February 03, 2013, 03:15 PM
Try this Korma recipe posted by George,very simple and makes a very nice Korma 
https://curry-recipes.co.uk/curry/index.php/topic,312.0.html
I use condensed milk rather than evaporated milk + sugar.
Sprinkle the powder across the curry rather than 'dumping' it in one spot.

QuoteCondensed milk!!    Banoffee korma?

Banana in Carnation Condensed Milk ? Don't think so.


Carnation Condensed Milk.

Made with just two ingredients, fresh whole milk and natural sugar.

Quote from: emin-j on February 03, 2013, 07:22 PM

Quote from: DalPuri on February 03, 2013, 03:28 PM

Quote from: emin-j on February 03, 2013, 03:15 PM
Try this Korma recipe posted by George,very simple and makes a very nice Korma 
https://curry-recipes.co.uk/curry/index.php/topic,312.0.html
I use condensed milk rather than evaporated milk + sugar.
Sprinkle the powder across the curry rather than 'dumping' it in one spot.

QuoteCondensed milk!!    Banoffee korma?

Banana in Carnation Condensed Milk ? Don't think so.


Carnation Condensed Milk.

Made with just two ingredients, fresh whole milk and natural sugar.

And the rest of the quote from the Carnation website :

Made with just two ingredients, fresh whole milk and natural sugar, Carnation Condensed Milk makes it quick and easy to create irresistible sweet treats from creamy cheesecakes to Millionaires' Shortbread.

Banoffee was just a joke, but sweetened condensed milk in a savoury recipe?
Evaporated milk is used as a cream subsitute and suits a Korma perfectly.

I remember standing in the queue at the checkout of the Old Safeway store in Wimbledon before the town was completely rebuilt, sometime in the 70's. Standing two places in front of me was a chef from the curry house across the road. He was buying about 30 tins of evaporated milk!   
As I watched him cross the road heading towards the restaurant i thought, "oooh, i wonder what thats for?"  ;D

DP,As George says in the Korma recipe he adds sugar and salt to taste.
I have made the Korma in Georges recipe using evaporated milk and without sugar it tastes rank !
approx two tablespoons of sugar are needed (and  t/a video's show using sugar in their Korma recipe's) so Carnation condensed milk which is already sweetened is perfect for the job.
Any t/a Korma I have had could never be described as ' savoury  ' creamy,sweet and nutty yes 

Julians C2GO recipe never fails    Since I've been using this the missus thinks I'm a genius 

Quote from: Garabi Army on February 03, 2013, 08:43 PM
Julians C2GO recipe never fails    Since I've been using this the missus thinks I'm a genius 

I agree. C2G is fairly straight forward. I just made the korma and here's what I did (and it worked quite well, but the color was darker than the pure C2G method)

Ingredients:
taz base
portion for 2 persons
1.5 to 2 tbsp of coconut block cream
2.5 tbsp of almond powder
3 tbsp of coconut milk (the watery bit)
2 tbsp of jaggery goor (grounded)

Method:

Throw a ladle of base into a frying pan on mid-high heat until reduced, scrape the bottom/sides
throw in a tbsp coconut  block
add the second laddle, let it cook for a little while on mid heat
add the grounded almonds, stir well
add the precooked chicken (I used C2G's method)
add the the second tbsp of block coconut
add the jaggery goor
add a few squirts of milk coco water (2.5-3 tbsp, or to taste)
mix well and let it cook for 1-2 mins on medium-high heat
Serve

Quote from: gagomes on February 03, 2013, 09:26 PM
the color was darker than the pure C2G method

You don't seem to have added any cream which lightens the korma a lot and which is used in most BIR versions.

Quote from: Secret Santa on February 03, 2013, 09:41 PM

Quote from: gagomes on February 03, 2013, 09:26 PM
the color was darker than the pure C2G method

You don't seem to have added any cream which lightens the korma a lot and which is used in most BIR versions.

True, generally adding coconut flour and almonds and the coconut milk does the trick. I don't really like cream in my curries though