Graeme

No, the 450g Korma in the refrigerator section is the 'chilled food' version at ?1.89.

It may taste different. I haven't tried one. The version I recommended is the 350g frozen one, made by County Foods t/a Delta Dairyfood, still at 89p in the freezer section.

I believe Noon is the largest producer of Indian food for UK supermarkets.

Regards
George

Quote from: Blondie on July 20, 2005, 08:46 PM
I would like to make that sort of proffit on something I can produce wouldn't you.

Yes, if, as a group, we manage to create a high quality array of suitable food, then perhaps we should consider opening a restaurant and/or curry school.

Regards
George

Quote from: Curry King on July 21, 2005, 09:56 AMAnother restaurant ive started going to has a window in the car park that looks right in on the kitchen so I will be peering through there over time and hopefully see whats going on

Park a van alongside the window with a hidden camcorder focussed through a hole.

When you get home, watch how your order was made, as you eat it.

Regards
George

Doc

Can you tell us a bit about the tandoor, please? I can see a bag of charcoal so I guess that's the best heat source for flavour.  Is the tandoor entirely home made, based on a bought-in core, or what?

Regards
George

Ruth

I fear not. These are the main elements. It would be a bit like trying to make chicken soup without any chicken. I guess you could experiment with alternative ingredients but it would be bound to taste very different. How do you know you like korma if you can't eat it? Perhaps you've discovered the food intolerance quite recently.

Regards
George

Ray

Thank you for posting these recipes. One question, though. You say the recipe is from Shippon Tandoori, Chesterfield and it starts off with a pressure cooker, cooking at pressure. Then you say takeaways use a stock pot. I'm a bit confused, even though I look forward to trying the pressure cooked approach, whether it's what any BIR uses, or not. Please clarify, if you can.

Also is the stage 2 recipe just chicken curry, or what please? Does it have a name?

Regards
George

Quote from: raygraham on August 08, 2005, 08:09 PM
I buy whole cinnamon called "Cassia Bark" ....

I understand that Cassia and Cinnamon bark are from different trees and have a different flavour. Don't use one, where the other is specified!

Regards
George

What a find! Lidl sell a frozen chicken korma / pillau rice pack, currently for 89p (350g).

The main reason for mentioning it here is that I'm sure it tastes closer to a BIR chicken korma than any other product I've tried from any supermarket, whether it be frozen, chilled or bottled. In any event, it's delicious.

What are your favourite supermarket curries?

Regards
George

Blondie

Sorry, I was being a bit lazy! If I could find the pages with the recipes I used within 1-2 minutes, I would have given the links. I will endeavor to find them later... OK here's a start:

https://curry-recipes.co.uk/curry/index.php?topic=312.0

The base sauce was one with 30 onions or something - I think - perhaps MarkJ's, which I scaled down. And stage 2 to produce the Chicken Korma was Ghanna's approach. It worked a treat, as I said at the time, a few months back.

Regards
George

Quote from: sultry on August 03, 2005, 06:05 PM
Madhur jaffery-followed it, except for the yogurt bit coz i thought it would taste even more sour. You know what i found quite bizarre In the Jaffery cook book. Well ...for the korma recipe, there was no mention of adding coconut milk at all. Just yogurt & cream. I mean, hello! Its like making bolognaise sauce without the tomatoes. Have i been teleported to the twilight zone or what!!!

There's authentic Indian kormas and BIR kormas, which are a totally different thing. Coconut is asscociated with BIR kormas but not often with the 'real' Indian kormas, which often use yoghurt. But yoghurt is often not used in BIR kormas. The korma recipe which I tried from this site turned out spot-on like a BIR korma.

Regards
George