Topic: tonight's taz base + chicken korma

[goncalo]

So, filled with advice obtained from this thread I managed to knock another fantastic korma. My previous attempt using darthphall+CA's korma recipe was great, beyond fantastic -- but it didn't have the exact BIR taste I was hoping for. I thought I had nailed perfection then, but using a slightly different approach, I have gotten the BIR taste, so this is now the perfect korma and I am anxious to put this new base to a trial of bombay potatoes + garlic chili chicken tikka tomorrow!

Anyway, let me start by describing what I've done:

The base sauce is Taz recipe, using ground spices as kindly described by Stephen Lindsay.

The chicken was precooked. I used 6 large chicken breasts (circa 1.5kg) seasoned with salt, less than a tsp of turmeric and 4.5 TBSPs of seasoned oil (which was made 3 days ago, from cooking 17 onion bhajis using c2g mix powder with bassar curry mix). I also added a tsp of coconut flour. I don't know if that made any difference, but I hoped for extra coconut aroma in the chicken. The chicken was boiled until cooked.

For the korma, I used the recipe from c2g, and I triple the amounts of coconut and doubled the amount of ground almond, since I prefer the coconut flavour to the almond flavour. I also threw in 2 bananas sliced at the end, which I read is a kashmiri costume and as I liked it the last time, I thought I'd repeat it again.

I put all pictures in this album, since they are too heavy for a post here:

http://imgur.com/a/En5jD#7

[h4ppy-chris]

glad things are working for you, good pix.

[curryhell]

Great stuff Gagomes.  For future members it would be helpful though to reduce pic size and post them on this site rather than elsewhere.  Reason for this suggestion becomes evident when you read some of the early threads containing pics - or not 

[Stephen Lindsay]

good see you are getting results gagomes - that's what this site is all about.

[goncalo]

Thanks a lot for your warm words. I'm sorry I didn't post the pictures straight to the thread and I assure this won't happen again for any future picture-worthy curries I may come to cook! I can't stress it enough, but I love the collaboration and work everyone does in this forum. I'm learning a lot from all of you and I only wish I could give back to the community somehow. Hopefully when I move from beginner to a more seasoned cook!