Yeh i used a lot of oil in my base. Infact, you can see the piccies of what i did on friday night when making the base in the same thread as this. Its called " My chicken Korma & Pilau Rice " first attempt!

Thanks for that!

Made this last night. Its the best rice iv tasted! Got a lovely flavour to it!

Here are some piccies:









CA'S Pilau Rice! - DONE!

How many does this Korma make. 0.5 Pints of curry gravy is surely for one person right?

Also, i dont have much oil on the top of my base sauce, so do i just use normal oil? Or do i have to fry a little spice in the fresh oil?

Im doing it tonight!

Just to let you know, i am in the process of making the Base and the Korma now, along with some Pilau rice, and have a thread about it, with pics in the Korma thread.

Stumbled upon this when browsing Youtube. Its a video of a curry base being made, and then a Chicken Korma using the Curry base.

The Base:

http://www.youtube.com/watch?v=VyvCHD8X1HQ&feature=related

The Korma:

http://www.youtube.com/watch?v=-GH8UbfAQIM

What do you experts think?

Right guys some piccies of the Pilau Rice i have tried today, posted by CA.

Im gonna use this tommorrow with the Korma i plan to do:

Rice with the oil and spices - before boiling:



Rice on the boil :



Walla! Pilou Rice!:



Thanks Josh, i did follow the recipe as regarding the oil quantity.

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??

This is my local Indian restaurant, its located on the Stratford Road towards Monkspath from Birmingham City Centre ( M42 ) and is off the M42 J3a. Its bloody lovely food! You can never go wrong here. They do delivery and Take away. Prices are a bit high, but your paying for the quality.

Favorites:

Chicken Balti
Chicken Korma
Onion Bhaji
Chicken Tikka

Thats all i have from there!

Oh right, well i have looked at some, but could you tell me if its this one?

The base

10 onion base version

vegetable oil to cover large pan upto a height of 3/4 inch
3 tbl Garlic & Ginger paste (I used Laziza brand from an Asian grocer).Use 1.5 tbl if you have separate pastes.
1 tbl curry powder (I used Rajah)
1 tbl Turmeric
1 lvl tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1.5 lvl tsp Garamasala (Natco is very nice)
1 tin tomatoes (450g) - or pasatta
handful of fresh coriander ripped or chopped
2 tbl Knorr 'Touch of Taste' liquid chicken stock concentrate
water

1) Heat oil until hot add the garlic and ginger and fry until brown, keep stirring
2) Add curry powder, turmeric and chilli powder and stir fry. Add some cold water (few tablespoons) when it starts to stick to the bottom of the pan. This frees it up instantly
3) Add the onions, carrots, green peppers and celery
4) add salt and garamasala and mix around
5) add tomatoes then add boiling water to cover the vegetables by an inch
6) once up to the boil, add liquid chicken stock and simmer on lowish flame for 1 hour
7) Liquidise - easiest way is to use a hand blender straight into the pot
Boil hard for 10 mins - the top of the sauce rolls just like the base you may have seen in BIRs
9) cook on low for another 5 mins, leave overnight.

all measures are rounded spoons unless it says lvl

And then for the Korma:

After around 20 years of trying (about 10 times over that period) I have finally succeeded in producing a chicken korma which is as identical as I can tell, to many chicken kormas I have had in BIRs. I owe great thanks to at least three people: (a) Jedi Spice Man and anyone else behind setting up this brilliant forum. Without it, I would probably never have heard from (b) Ghanna who provided an invaluable input of key ingredients such as evaporated milk, and (c) MarkJ who obtained the first class recipe I used for my base sauce. The recipes from Ghanna and MarkJ are already documented here. All I did was bring them together.

The successful attempt followed Ghanna's tip of not adding any spices, apart from those already in the base sauce. I may try adding some spices later, like some restaurants almost certainly do. After all, not all their chicken kormas are indentical, from place to place. But they all have a familiar taste, which is already present in my first attempt.

Regards
George

And here is the recipe (added by CA on behalf of George):

Here's a reprint of a recent post of mine on another korma thread:

This is a quick paste of Ghanna's recipe (which had no specific quantities or base sauce type) together with the quantities which I used, very successfully:

"It is one of the quickest curries to make in the restaurant kitchen" said Ghanna....
Ingredients :
Curry gravy ? 0.5 pints of MarkJ base sauce
Evaporated milk ? 85g, yes by weight
Creamed coconut ? 50g, again by weight
Any kind of nuts ( some use cashwnut ,some use Almonds, Some use a kind of nut similar to hazelnut ) ? use 0.5 oz almonds plus 0.5 oz raw cashew nuts (both unsalted). Grind to a powder.
Pre-cooked chicken, meat, prawns, or defrosted vegetables.

Method :
Heat some oil from the top of the curry gravy. Leave the heat on high all the time
Add the curry gravy
Add creamed coconut
Add nuts
Add evaporated milk
Add pre-cooked ingredients
Boil until oil rises to the top
Sprinkle some coriander
Serve

Some add fenugreek leaves ,some don't.

Only it gets confusing with such a big thread, and people giving different recipe's!

Is this the highly rated one?

We sell them where i work. They are called Vortex sticks and you have to buy the Vortex Motor.

We also do a new range called Ciclone Blenders and Ciclone Sticks.

They aint cheap though, as they are for commercial use!