Thanks Garp, that does look good. It appears to be similar to the traditional Indian sub-continent Mango Curries that do look delicious and it is certainly on the list of dishes to try out. 

The Malai Makhoni that CT has just shown us, and then on to his Chicken Delight by the addition of mango puree, is as close as I've ever been.  I would be satisfied I'm there with some very minor modifications from the dish in my fridge right now. Perhaps the use of the Malai Tikka instead of base gravy pre-cooked chicken.  Some menu descriptions do mention Tikka, albeit not specifically Malai.  I need to further reduce the spicing or possibly use a very neutral, low spiced base and I need to examine the use of almond meal vs almond flour for the velvety smooth mouth feel.

The dish I've been looking for is really stretching the definition of the word curry. It has meat and sauce and that is about as far as it can be stretched.  This will sound very weird to people who love Chili Hot Curry but Korma people will get it.  You have to try to imagine a Mango Lassi , or creamy mango smoothy with extremely mild spicing and pre-cooked or tikka chicken.  I know it sounds odd but that is a description of the dish and why kids love it.

This is why it has been so hard to explain to people in the Curry circle what the dish is like.  It is like a desert curry.

A 1/3 qty batch of base gravy, pressure cooked in an hour, used to do a Butter Chicken plus a 1/2 sized Pilau rice dish in the making.   Mix this up with the most recent leftovers and I have a banquet tonight.  Last visit to the TA cost me $80.  Great stuff.

Adendum: Pilau Rice recipe.  Chaat Masala and Knob of Butter appear to be included in the simmering ingredients list even though they are on the next page. No delineation.  Following the recipe method clearly shows that they are optional additions after the cooking procedure. 

 ;D Rippa, bonza, you bloody beauty rip-snorter, Wow, mystery solved.  If Chewytikka lived in Australia I'd try to have him declared a living national treasure, build a bronze statue in Hyde Park and have him elected to govern in perpetuity. We're not very fussy down here as you'd know if you've followed our political scene of late.  Sorry, but after 20 years what do I do now? I guess I have to go back to the failed to crack dish thread and recant now.

Chewy's latest contribution has elevated me to at least 98% mission accomplished or better.  Still a few minor things to iron out but this is the Eureka moment (another Aussie thing). I think the base gravy is still a bit strong. I used Misty Ricardo's ebook base and I didn't dilute because I require the thickness in body and mouth feel. The finished dish can't be watery at all as we typically don't have our curry as wet as you guys, or so it would seem.   I think it does need to be, as you advised years ago, a very neutral base with minimal spicing or I have to leave out the mix powder completely in the assembly cooking process.  I can take care of this.

I do have one important question however.  Almond powder?  Are we talking Almond Flour or Almond Meal?  Even though Almond meal is well ground it does still impart a slightly grainy consistency which I'd rather avoid to get closer to the preferred finish.  I could not buy Almond Flour even though my research says it exists.  There is an obvious cultural or geographic variation in the naming of certain ingredients down here.  The most obvious is what you call tomato puree we call tomato paste. Down here puree and pasata are the same thing pretty much where as Paste is a triple concentrated substance almost the consistency of toothpaste.

So I'm now pondering the difference between "An Even Better Curry Base" and the ULTIMATE curry base. Ultimate, in being the absolute best achievable, is a very strong claim.
The recent base I made followed a very basic recipe that was apparently restaurant used in the early BIR days. Nothing but Onions, G & G, Tomato, salt, turmeric and paprika, water and very little oil.  Using this, and an equally basic onion paste, produced finished dishes that I was quite happy to have cooked.  It's use also produced a very nice pre-cooked chicken.  It all worked exactly as it should.

Does the inclusion of trace amount vegetables, coconut and extra spices, or the variation of oil ratio, or changing the cooking process from a 1 hour boil and blend to a half-day, 3 pot marathon really produce a better sauce or just a different one?

I went to the link yesterday and had a quick look.  I haven't got around to downloading it yet but I will be.  I must admit that I'm not up with the who's who so rshome123 would have made more sense to me.

I have it. Just paid straight up and didn't bother with the 30 day free trial.  Well worth having for under $10.  I'm already learning plenty. Very easy reading with excellent, clear and informative text.

Congratulations are definitely due.