Topic: Chinois' Chicken Korma using Ashoka Base

[chinois]

My Chicken Korma using Ashoka base, ginger/garlic paste and bunjara.

I reduced the salt and cumin in the base to half. I used a 170g tin of evaporated milk instead of the margerine and cooked it for about 3h after blending. This was because it wasnt cooked after an hour and it kept getting mellower.

Korma: On high heat i cooked the marinated chicken in banjura oil for about 30 secs, then added about 4 tbs banjura and 1/2 tsp salt. I then added a chef's spoon of caster sugar, 2 of coconut powder and then the base (cant remember how much, maybe 2 chef's spoons) and a bit of water as my base was quite thick. I added a chef's spoon of single cream and cooked for a few mins on medium heat until ready. I added 1tsp MSG & 1tbs ground almonds but am not sure how much these help.
The result was perfect. I have found korma to be the easiest dish to replicate but the taste of this base and the banjura did helped. I do not think this base is too strong for a korma.

[chinois]

I'll post the method later today. There is also a video of me making this. Bear with me until i find out how to get it up here!

[Curry King]

Looks fantastic yet again 

[SnS]

Great photos Chinois.

SnS 

(another tsp of MSG - wow)

[chinois]

Great photos Chinois.

SnS 

(another tsp of MSG - wow)

Hey SnS 
I'm not convinced it has made much difference in my curries to be honest, which is why i gradualy upped the amount to 1tsp. It's not noticeable like in a packet of crisps or a dehydrating chinese. I guess they use more?
I really need to do a control experiment. The main reason i use it is that 2/3 of the restaurant kitchens i've been in use it.
If you're concerned or more sensitive to MSG then it's fine to leave it out.
The 2 things you want to get right with this one are the sweetness and a strong taste of coconut.