I think what I can say straight up is that the store bought paste is more acidic. 

Do you have any means of checking the acidity, especially between one item and another? I use paper strips, mainly. I also have an electronic device as sold for use with hydroponics. All readily available, low cost and, in my opinion, worth having.

Update: more than two years after my previous post on this thread. All but one of my curry tree plants have died. For a start, none of them grew a very dense root system. I'm not even persuaded that my variety of curry leaf plant has aromatic leaves. I gave up using energy to keep them warm in a heated chamber.  Last winter, and so far this summer, the two surviving plants were being grown hydroponically in nutrient solution. But they can't have liked the winter temperatures, down to almost freezing in my house. Not only did the leaves all fall off but the branches fell off, too, leaving simple upright stems, now 4 or 5 years old. I think one of the two plants has now died. The remaining one is growing new branches and leaves fast and there is a new plant growing out the bottom of the pot.

I decided to try again. It's good how Copilot understood my conditions so I think AI shows some potential. I'm not sure about the recipe, though. It doesn't even use base sauce.

You
I know about base sauce, the sweet and sour aspects and Parsi origins fior Dhansak so please don't bore me with those details. But how can I create a dhansak as good as the best restaurants in the UK?
Copilot
Certainly! Let’s dive straight into creating a restaurant-quality Dhansak that rivals the best UK establishments. I’ll skip the basics and focus on the key steps to elevate your home-cooked Dhansak:

Chicken Dhansak Recipe
Ingredients:
2 tbsp vegetable oil
8 boneless, skinless chicken thighs
1 medium onion
3 garlic cloves
1 thumb-sized piece of ginger
1 tbsp tomato puree
1 tsp curry powder (madras curry powder if available)
1 tsp chilli powder (adjust to taste)
1 tbsp lemon juice
1 green chilli (optional, for extra heat)
100ml pineapple juice
1/2 tsp salt
1x 400ml can of chopped tomatoes
200g split red lentils
Instructions:
Cook the Lentils:
Rinse the lentils until the water runs clear.
Add them to a saucepan, cover with water, and boil for about 15 minutes or until soft. Drain and set aside.
Sauté the Aromatics:
Chop the onion into bite-sized pieces.
Heat oil in a deep-sided pan or wok over medium heat.
Add the onion and cook for 5 minutes until lightly browned.
Add Chicken and Flavorings:
Add the chopped chicken thighs, grated ginger, and minced garlic.
Stir and cook for 7 minutes until the chicken is no longer pink.
Season and Spice:
Sprinkle in the curry powder and chilli powder.
Stir to coat the chicken evenly and cook for 2 more minutes.
Create the Sauce:
Add tomato puree, water, sugar, and pineapple juice.
Stir to combine, then add the canned tomatoes.
Bring to a boil and simmer for 10 minutes.
Incorporate Lentils:
Add the pre-cooked, drained lentils to the sauce.
Simmer for an additional 5 minutes.
Final Touch:
Stir in a handful of torn coriander leaves.
Taste and adjust seasoning with salt if needed.
Serve:
Pair your Chicken Dhansak with fragrant Basmati rice, naan bread, and perhaps some homemade bhajis for a complete meal.
Remember, the secret lies in balancing the sweet, sour, and savory flavors. Adjust the spice level to your preference, and you’ll have a delightful Dhansak that rivals the best UK restaurants! 🍛🌶️🇬🇧

The response was not bad but there's no mention of roasted ingredients such as garlic, chillies and some spices.

You
What ingredients give dhansak its special flavour, as served in British Indian restaurants and take aways?

Copilot
Dhansak, a delightful curry often found in British Indian restaurants and takeaways, has a unique flavor profile. Let’s explore what makes it special:

Origins and Variations:
The British Indian restaurant (BIR) version of dhansak is inspired by the traditional Parsi dhansak.
Parsi dhansak typically features goat or mutton and is served with brown rice. It also includes a variety of vegetables like pumpkin, aubergine (eggplant), and potato in the sauce1.
In contrast, the curry house-style dhansak is simpler but still retains the sweet and sour essence of the original.

Flavor Components:
Lentils: Dhansak incorporates lentils into the sauce. These lentils contribute to its rich texture and earthy flavor.
Sweetness: To achieve the sweet element, pineapple juice and sometimes actual pineapple pieces are added. The pineapple juice is essential, even if you skip the fruit chunks.
Tartness: Lemon juice and tamarind provide the tartness, balancing the sweetness.
Spices: A blend of spices, including chilli powder, adds depth and warmth to the curry.
Chicken or Meat: While chicken dhansak is popular, the original Parsi version uses goat or mutton.

Cooking Process:
To create an authentic BIR-style chicken dhansak, follow these steps:
Base Curry Sauce: Prepare a base curry sauce (which can be used for various curries) by simmering onions, garlic, ginger, and tomatoes until smooth.
Pre-cook Chicken: Pre-cook the chicken separately to enhance flavor and speed up the final cooking process.
Combine Ingredients: Add lentils, lemon juice, pineapple juice, and spices to the base sauce. Adjust flavors to your liking.

Serve: Pair your chicken dhansak with plain or flavored Basmati rice, naan, chapatis, chutneys, and poppadoms.

Taste Profile:
Chicken dhansak is often served mildly spiced, but you can adjust the heat level by adding more chilli powder.
The flavors are a delightful medley of sweet, tart, and savory notes.
Remember, while the BIR-style dhansak isn’t exactly like its Parsi counterpart, it remains a beloved curry with a unique blend of flavors. Enjoy it with friends, family, and perhaps a refreshing beer! 🍛🍍🌶️

Almost a year later...Aldi seem to have deleted the chicken biriani not long after I recommended it. Typical! One from Sainsburys is also quite good.