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will use a fresh korma sauce i bought.. pop some chicken in and see how it tastes. might have to adjust it.Quote:
Originally Posted by Marco
in fact its a masala sauce lol.. thought it was korma.. oh well chicken tikka masala it will be.
rice takes over an hr so ive plenty time
Cool, that's as good as then, and way better than a ready meal... Good lad!:thumbsup:
If you're buying curry sauces, these are the best (most authentic), IMO, by a country mile (and can be ordered online): https://madhuban.co.uk/curry-sauces
They're essentially the products of an Indian family, running a small business, by making them in their kitchen, and for me it's virtually impossible to tell the difference between them and sauces produced in good Indian restaurants.
They have a real richness and depth of flavour usually lacking in bought curry sauces:)
Marco.
whats the shelf life on them marcoQuote:
Originally Posted by Marco
We don't keep things for very long mate, preferring to eat stuff fresh within its use-by date, but once started it was in our fridge for at least a week and was fine. Not sure how long it would keep for if unopened, but I'd imagine quite a while.
Trust me though, they are *utterly mouthwateringly* gorgeous!!:drool::)
Marco.
OK, will try them sometime.
This sauce is ready. Chicken had a quit cook then finished off in sauce, which is still simmering slowly.
Rice will be 20 mins yet or so.
I added a bit of Japanese chilli seasoning to it to improve it but it tastes not too bad. https://uploads.tapatalk-cdn.com/202...2269b8abe5.jpg
The yumami rice stands fir extra tasty. Using a sequence of soaking and steaming to release sugars in rice, and these sugars are reabsorbed as a different chemical structure which changes taste and texture.
Umami is know as the 5th dimension of flavour, is also referred to as savouriness and is said to be the fifth taste after sweetness, sourness, saltiness, and bitterness. The ‘Yumami’ or ‘Premium Taste’ menu setting soaks and steams the rice longer for enhanced depth of flavour.
Looking very good, mate!:cool:
Marco.
Looks very interesting - we gave up on all the other "ready mix" sauces as they are very disappointing (kindest way to describe them :))Quote:
Originally Posted by Marco
We tend to use the "hairy bikers" recipe book now - the bog standard curry sauce from the book is really good, and making it yourself gives the depth and range of flavours from the individual spices rather than that homogenous "something spicy in there" taste.
Trust me, guy, they're ace. Not cheap, but neither would you expect them to be if the right quality and quantity of key ingredients are used, which indeed is the case.Quote:
Originally Posted by guy
Looking good, Granty! Got to be better than a ready meal, innit?:)
Marco.
From earlier, in reference to steak pies:
:popcorn::popcorn::wave:Quote:
Originally Posted by Marco
Could you please answer this, mate? There's a reason why I'm pressing you on it, which I'll explain when you answer, as it also applies to Adam:)
Marco.