Curries on a day off work

[StoneCut]

Yesterday was a holiday in Germany. The wife allowed me to mess up the kitchen already on Tuesday, so I prepared the Universal Base Gravy (up the oil amount to 500 ml) which I composed earlier already on Tuesday and then made three curries yesterday: Two Madras and one Korma. These are also based on recipes I calculated and derived from a number of other Madras recipes. The difference between the two Madras: One was made using my Universal Spice Mix and the other was made using my Alternative Universal Spice Mix (add 0,25 tsp Mustard powder)

Here's a picture of the finished "Universal Base Gravy" (ignore the mess, please, the wife was screaming at me ...):

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Here's Julian's/C2Go's Pre-Cooked Chicken simmering away:

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Here are the ingredients for both "Universal Madras" curries:

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Cooking out the spices and tomato paste for a Madras:

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The finished dish:

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[StoneCut]

Both Madras' next to each other (the colour was almost the same, the picture isn't very good):

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The ingredients for the Korma:

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All three finished curries on one picture:

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[Willyeckerslike]

The curries look really good Stonecut. When I get a day off I enjoy making a few curries, if the Mrs lets me

[Cory Ander]

They all look really good SC

PS: I did amend your "alternative universal spice mix" to include the mustard that you originally omitted.

[Westy]

Those are good looking Madras' there SC .. and you were pleased with the taste according to the spice thread .. great !!

Is that CA's Korma you did there .. looking at the ingredients it looks very similar .. how was it and how was the sauce consistency please ?

[StoneCut]

No, it's not CA's recipe. When I tried CA's Korma once I found the sauce to be too thick for my tastes. This might down to using the wrong/different ingredients, of course. I've switched to using Maggi Coconut Milk powder since and love the stuff. I might need to retry CA's recipe but for the time being I have 11 more recipes of my own to try

Anyway, both recipes were devised in a similar way to the mix powder and base gravy using Excel and hand-picked "chef specials" as well as some common sense.

Here's the Korma: