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Author Topic: Glasgow KORMA  (Read 15067 times)

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Offline George

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Re: Glasgow KORMA
« Reply #10 on: January 16, 2013, 01:16 PM »
I'm really looking forward to trying this recipe, due primarily to the inclusion of your (presumably) more flvoursome base sauce, and the Glasgow pre cooked chicken, of course. I have high expectations.

It also looks more authentic to me by NOT including almond powder. I can't see many BIRs ever using much almond powder. It's far too expensive!
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Offline Whandsy

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Re: Glasgow KORMA
« Reply #11 on: January 16, 2013, 01:29 PM »
Hi bb1

Thanks for posting, original post amended at George's request :-X

W
« Last Edit: January 16, 2013, 02:00 PM by Whandsy »
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