Topic: achieving the right colour of a korma

[deckio007]

Hi all

I made a chicken tikka korma friday night using taz base and blades tikka and it was lovely made a double portion and ate the lot lol i know what a pig! 

Only thing was it was not as yellow/creamy looking as most Kormas you see and adding the tikka prob made it more light orange/creamy.

How do they keep or get that korma colour?

Thanks

[Malc.]

I think you've answered your own question. I know my favourite BIR simply add the coconut, almond etc., to the pan and add just base and cream or carnation milk. The colour then comes From the base.

If your tikka is made using colouring and it is added just after being cooked, I should imagine the colour will bleed into the sauce.

As long as it taste good, it doesn't really matter. If your trying to impress the missus, turn the lights down.