Only ever been to one football match in my life, and that was way back in the early 1950s with my granddad, went to see our local team, Berwick Rangers. ;D

Quote from: Harry Bosch on May 07, 2015, 10:33 AM
and more flavoursome for not being cooked to death. Controversial, possibly.

Not in the least HB, in fact, I agree with you. ;D

Nowt wrong we that, Livo ;D

There seems to be a lot of variation in this Err dish,  ;D

Found this recipe Ray, seems genuine enough

http://www.surmatakeaway.co.uk/index.php/recipes/10-chicken-chom-chom

My old boss was from Deli, And he pronounced his "V" as a "W" as in Winegar instead of Vinegar. ;D

I don't really know DM, (having never made a korma), but have a look at some of the other members that make Korma, and see what they use. and try one that you fancy.
This one seems very popular,

https://curry-recipes.co.uk/curry/index.php/topic,3772.0.html

But there are others.

Hi DM,
I used this base and find it fine with all of the normal popular recipes, Madras, Vindaloo , Jalfrezi, etc. (But I would not use it for Korma's ;unless you like them spicy.) just pick one and give it a shot, nothing ventured, nothing gained.

I did try another base, can't remember which one now, but far to many veggies in there for my liking, tasted like veg soup ;D, (not what I was used too) might just have well  used a veg stock cube any base with cabbage in, I left alone. which is a good percentage of the new base's

This is the only base (Stew's) I have ever used, 5 years approx. (It's the nearest base to old school, for me that is) But I would think it was over spiced  for Korma, but never having made a Korma, I don't really know. I don't cook BIR anymore, (found it all too much of a muchness (is that a word) ;D) stick to more traditional style. and Chinese now.