Topic: Hello all

[dshole]

Hey all, 

A new member of what looks like a great site here.   As a Brit in Australia (Melbourne),  I have been seeking a great curry for 6 years now.   Having become quite competent with cooking British and Italian food,  it is time branch out and start cooking some Indian food (and stop buying takeaways).

To start with I am after a really solid base gravy that will work well with a chicken korma,  a suggestion for both would be well received.

Cheers,

Dave

[Paul1980]

Hello,

Welcome.

I am quite new to this site and tried 4 or 5 bases this one from Curry King is very simple and the one I have had best results from as being a newbie as well.
When I have made a Korma or Chicken Tikka Masala I normaly only use half a teaspoon of spices as indicated in the base as it doesn't need too much spice to it for these two types of curry. Be sure to try blades Chicken Tikka recipe luvly!!!!

The Gravy:
8 Onions
500 ml oil
1 Large carrot
1 Green pepper
2 Tbsp Tomato Puree
1 Tin plum tomato
2 Desert spoons garlic & ginger puree
1 Heaped desert spoon cumin
1 Heaped desert spoon coriander
1 Heaped desert spoon turmeric
Half Desert spoon garam masalla (optional)
Salt (not sure exactly how much but a lot) I usualy use 2 teaspoons.
Water just below the onions

Boil up everything except the spices, once boiling add the spices and stir in.
Keep stirring and boil until the carrot has gone soft.
Blend the mixture with some added water.
Return to the pot and cook again, adding boiling water to get the right consistency.? It should be runny.
Keep cooking until the oil separates.

[Secret Santa]

To start with I am after a really solid base gravy that will work well with a chicken korma...

There is no other base on this forum that is better suited to kormas than the ashoka base posted by Panpot...it's made for 'em!

[Cory Ander]

I agree with that (still within the realm of statistical chance, I trust, SS?  ), the Ashoka base does appear to be well suited to kormas (and other mild, creamy, curries...perhaps omit the chilli powder).  Check the link here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0

For a Korma, you might want to try this recipe here:  http://www.curry-recipes.co.uk/curry/index.php?topic=312.0

[dshole]

Great,  thanks to everyone for the suggestions. Until now I have always gone with takeaways,  not any more.  I made up 2.5litres of base over the weekend, that should keep us going for a while.