Hey, blossoming cook here :)

[twilightmagic]

  ;D :

How is everyone? What's your fav dish to cook?

[mike travis]

Hi, and welcome  my favourite has to be chicken madras  enjoy your stay.  ;D

          Regards.....mike

[Cory Ander]

Welcome to cr0 twilight 

[chinois]

What's up twilight? My favourite dish to cook is probably dansak as it lets me use a lot of ingredients. I love madras too but i find [the final bit] hard to cook as it's too simple. I'm always wanting to chuck in some more onions, tomatoes or peppers!
Actually i like cooking chicken korma too. I always have to cook one as it's the girlfriend's fave. It's a different vibe and is really easy. I dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.

You love the smilies ay?

[joshallen2k]

I dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.

Don't ever let her know that though... its the hardest curry to cook... right? 

[chinois]

I dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.

Don't ever let her know that though... its the hardest curry to cook... right? 

Hehe, i had one of those only last night!
"oh i didnt realize it would be just me eating [even though it's midnight], dont cook me a korma specially"
- "no problem boss, pour me some wine and hang on a few mins". Tadaa!
"*lots of love*"

[Cory Ander]

Hmmmm, I think you should invite her to video you cooking her korma chinois 

[Cory Ander]

its the hardest curry to cook... right? 

Actually, I know you're kidding Josh, but I have to say that that is correct (for me anyway). 

I find it much harder to replicate the milder dishes (korma, CTM, plain curry, etc) than the hotter and/or spicier curries (madras, vindaloo, jalfrezi, dhansak, etc).  I've always put this down to the quality of the base.  If it's not right, the mild curries aren't right either.  I also find that the cream/coconut/sugar combination can produce some pretty strange effects on the taste and pallate.  The "glossiness", you refer to (in a different thread), is maybe another example.

[joshallen2k]

Actually, I know you're kidding Josh, but I have to say that that is correct (for me anyway). 

Actually I was just helping to ensure Chonois got laid. 

But in retrospect, you're right. The base is part, and the other part is the focus you put on the method. If I cook just a korma, its great. If I cook a Vindaloo and and korma, the korma lacks.

As for the glossiness, I put this down to the copious sugar. BIR kormas (as I remembered them) were just as sweet, but with other flavours also coming the fore -- they were curries!

[Stephen Lindsay]

The best curry I have made is Murgh Makhani (butter chicken).  It's a time consuming recipe but well worth the effort.