Right here is my first attempt at doing a BIR Chicken Korma. I have used the MarkJ base sauce, as this was getting rave reviews on here, with good success stories!
I have also decided to do my own Pilau Rice.
Here are a few pictures i taken while doing the base sauce:
Before Liquidising:

After liquidising:

In carton ready to freeze:

I am going to do the Korma tomorrow, so i will post pics of the finished article.
Does this look about right for the base sauce??