Thanks, so try it with 20ml paste?
Thanks for taking the time to descale for me!

Jen

Quote from: Phil [Chaa006] on October 03, 2016, 12:51 PM

Quote200ml Kashmiri Masala Paste

seems way OTT to me, PB.  15kg:500gm is a ratio of 30:1; 600ml:200ml is a ratio of only 3:1; I suspect you have one too many zeros.

** Phil.

Quote from: PruneBhuna on October 03, 2016, 12:28 PM
Smaller scale:

500g Chicken Breast – Chopped
15ml Oil
6g Garlic Puree
6g Ginger Puree
12ml Tomato Puree – Dissolved in 100ml of hot water
3g Spice Mix
3g Curry Powder
200ml Kashmiri Masala Paste
2g Salt
15g White Sugar
33g Coconut Milk Powder mixed with 2 Litres Semi Skimmed Milk
84ml Base Sauce
33ml Fresh Cream
1 Banana's – peeled, cut in half lengthways and then chopped into 3 (each half)
3g Fresh Coriander – Finely Chopped

Hi Foureyes,

Thank you, I was really pleased with the result, think i'm going to try a Chicken Tikka Shahee next.
I love my spice rack... but i think I need another shelf! I find its easier to cook with when I can find what i need easy 

Jen

Quote from: foureyes1941 on October 02, 2016, 12:42 PM
Very impressive for a first try and I must say your tidy array of spices are something that I'd love to achieve one day, mine are stuffed in a double cupboard, some in packets, some in jars, some in boxes and take an eternity to find before I even start to cook. Reminder to myself: Must get more organised!

Hi 976Bar,

This sounds amazing, but where do I even begin to scale down this recipe?

Thanks
Jen

Oh my goodness! If this is close to ours (where is it filmed btw?) Tim will love you!!! Ill have to cook this next week when i finish my nights
Thank you so much!

Jen

Quote from: DalPuri on September 30, 2016, 01:06 PM
Try this video Jen, should be close to what you're after seeing as they're only up the road from you. 

https://youtu.be/Uc8CcJqNYfc

Hi Garp,

Sorry I thought I had replied to this but I think my phone messed up! 
I ended up sending the other half our for a naan from the local as i was eager to try the sauce first before freezing (and he was the one that forgot the chicken...) so didn't freeze this time.

Will certainly let you know how I get on if I do!

Jen

Quote from: Garp on September 29, 2016, 09:26 PM
I haven't tried freezing it but it is my favourite Korma recipe 

Not sure how the freezing/thawing process would affect the texture of the dish - let us know if you try it.

PS........I don't use the spiced oil and use creamed coconut block.

So I completed the mix recipe and also the Curry Base and have to say I am very impressed
It is the first thing i have tried from this site, and I expected it to go horribly wrong- but it didn't!
Onwards and upwards!

Jen

Hi,

Im sorry if this has already been requested, but i can't seem to find it.

I am looking for a recipe for a BIR Chicken Tikka Shahee, it is my other halves favourite dish from our local and i was hoping to find a recipe to replicate this for him. The dish is described as Chicken Tikka with minced Lamb & spices (medium/hot).

If anyone has any ideas that would be great!

Thanks
Jen

And the final curry (I also used double cream as i use that in a lot of recipes so didn't want single going off )

Jen

Hi Stew and LC,

Well...success!!
After sourcing ingredients from 4 different supermarkets (There are loads of indian grocery stores in Bolton but recently moved), I decided to start with CA's spice mix, base and curry!
The other half forgot the chicken as i presumed he would, but was so excited to try the korma sauce recipe that I made it and sent him out to buy a naan from our local takeaway.
I LOVED it!! I think next time ill reduce the sugar again (only used 2 tbsp to his 3) and see how it is, my local BIR is very sweet but i think i could go back a notch.

I will try and add photos.

Are there any recipes for chicken tikka shahee? I can't seem to find any on the forum but i may be being blind. It is the other halves favourite from our local and its lovely- it is described as chicken tikka cooked with minced lamb & specs (med/hot).

Im on nights for the rest of the week but hope to maybe try a new one once a week? To be perfectly honest i wasn't planning on the Korma going as well as it did!

Ill try and add photos...

Thanks for the encouragement!

Jen

Quote from: Admin on September 29, 2016, 07:55 PM
Welcome and good luck with your first recipe test.
please let us know how you get on and make sure you upload a pic of your curry.

Stew

Quote from: littlechilie on September 29, 2016, 08:27 PM
Hi and good luck Jenny, just try and keep it simple, simple base and simple cooking technique. After you get your head around the process of cooking bir take a deep breath, then it becomes natural to know what is needed here and there.
Plenty of advice on the forum.
Let us all know how you get on.
Lc....

Hi,

Im not sure this thread is still going... but has anyone tried freezing this recipe?

Thanks!