"Soak" the lentils maybe?

I sort of agree with Bobby, but here's my issue... hope there's a simple answer. When I go "hot" on the oil, and I add the garlic, it goes brown and burnt almost immediately. Medium heat is about all it can take.

Input appreciated!

-- Josh

Thanks Jerry. Off to the indian grocery pic in hand!

Based on the success of the ronnoc korma (coconut powder instead of block) do you still use the block in the CTM?

-- J

Jerry,

Thanks again. Based on your feedback, I will replace the cream with evap milk, and look for an alternative to the "tandoori masala" in CK's CTM.

I did a quick search on the "Pink" Leena brand tandoori mix, but drew a blank on google. I will try and match the ingredient list you provided to something at my local indian grocery that is "pink" and called "tandoori"

BTW, tried the ronnoc korma yesterday with a 50:50 coconut to almond ratio - and correct, its spot on. No further research on that one necessary.

CTM remains a challenge.... CK's is the closest yet.

Cheers,
Josh

Thanks Jerry. For the tandoori masala, I've been making my own per the recipe on this site (forget who posted it, but I believe its referenced by CA's tikka). I don't have access to the commercial brands where I am, but rather the whole spices. How diffferent would you say the Leena is?

... Which sort of reminds me, someone (SnS maybe?) was going to get the "CTM base" from their local, as it was apparently different from the others. Any update on that?

J

Thanks for the reply. You're right, CK's is my current fave for CTM. IMO its 95% of what I'm used to, but still missing something. I've tried adding mango chutney syrup to no avail. Next time will try replacing the cream with evaporated milk and seeing how that does.

Seeing as you clearly know your stuff, any changes/adds/mods to the CK CTM you can think of would be appreciated!

Cheers,
J

UB - tried this tonight (although with the Saffron base - I still have a ton of it) and the results were excellent. A fantastic Madras that wasn't overly oily.

In fact the stuff I've tried of yours has all turned out very well - thanks! While I love a Vindaloo or a Madras, I also like a CTM or good Korma from time to time. Any chance you have a winning formula for these?

Cheers, J

I tried this recipe for precooked chicken, but I found the cardamon taste too strong in the finished chicken (I think it was the cardamon, anyway).

I've also tried the simple boil-in-water method (like Darth's) but the chicken is a little bland in the final curry.

My usual way is to quick fry it in a few TBL's of base.

UB - why do you say this is a "must"? I was thinking about trying out your base and madras recipe, after great results with your naan and positive comments on your curries.

Cheers,
J

Try this mate:

https://curry-recipes.co.uk/curry/index.php/topic,1224.0.html

J