Quote from: livo on March 15, 2020, 10:14 PM
Correct Garp. Without knowing the method and spices used by the original cook it may be a long journey.

I think you missed my point completely my friend. Even if Geo is able to produce exactly the same curry, it won't be the same.
There are some interesting articles on nostalgia out there

Hi and welcome Geo.

I truly believe that it will be impossible to recreate that curry from twenty years ago as it exists only in your memories of it, and other factors in your life at that time which influence those memories.

I'm sure you'll have fun trying though 

Quote from: George on March 11, 2020, 10:54 PM
I never order korma these days but the fact remains it is one of the top sellers in both restaurants and supermarkets. Many people must arrive here in search of a korma recipe but be deterred by a hostile attitude. It's so sad and hardly in the interest of the forum owner who must be seeking to develop the number of active members.

I have to agree, George. Some on here don't consider Korma to be a 'real' curry (if such a thing exists) - certainly not a 'real man's' curry.

I never have one when dining out but often make a version of CA's for friends and relatives, and, sometimes, myself - and a lovely dish it is too.

So if, like you say George, any new members come looking for a decent Korma recipe, this is a good starting point ....

Chicken Korma

serves 3-4

Ingredients:

- 3 or 4 portions of pre-cooked chicken
- 4 tbsp vegetable oil.
- 4 tsp fresh garlic (pureed)
- 2 tsp turmeric powder
- 400ml curry base
- About

I kept one Bhut but, like you, I think it was in too cold a place.

Jon - I started too early this year with the superhots, thinking I would get a head start due to the long growing/ripening season required. Didn't appreciate that the very short hours of sunlight would halt the progress so much. I sowed mine about this time last year and all did well, so I'm sure yours will be fine

Micky - the wee unloved orphan will remain on the windowsill and be potted on. I'm sure it will be fine - no need to call Esther Rantzen.

I put the lamps on when I get up in the morning and switch them off at bedtime.

Pretty slow progress this year, but the grow lamp has certainly helped.

Three weeks ago these wee plants were the same size - the one on the left was left on the windowsill, the one on the right under the lamp.

I would just sow the seeds directly in seed compost.

I'm no expert, mate.

Tricky one, Micky. How hot do you like your food?

I don't use fresh chillies in BIR (other than as a garnish occasionally) - I find the heat level too unpredictable.

I love the flavour and fleshiness of the Jalapeno, which I pickle, and I made sauce last year from the Bhut's.

Depends what you're going to use them for maybe.