Quote from: Currynoob on November 12, 2013, 11:06 PM
thanks Kev i also found masala bazaar on st helens road very nice and helpful i planned to give pathia a shot and having never used tamarind before when the gentalman helped me find it he could see i looks somewhat confused.
he kindly explained how to use the tamarind( i have it as a solid block that needs to be left to soak over night in walm water and then drained to remove the seeds) he also wished me luck i will go there again puerly because of the service.
middle asia market is very highly priced and limited amount of items. Exsotica was late opening so never bothered to go back there.

I have started using Masala Bazar on St Helens Rd friendly and reasonable. there are a few others on St Helens Road on left as you drive down from City centre keep your eyes open lol

Sorry forgot to tell you what happened. I made the curry and in a separate small wok portioned out their curry and added single cream to it and my guests loved it. 

Add yoghurt; it can't work miracles but it will certainly help.
** Phil.
[/quote]

Cheers Phil Having guests tomorrow will let you know what happens 

Quote from: Phil [Chaa006] on December 20, 2013, 02:44 PM

Quote from: chilli chopper on December 20, 2013, 01:49 PM
I think our Poundland has balti dishes too, ...

Do they have a Balti Chicken Chilli Masala ?!

** Phil.

Lmao  Phil ;D

Hi when i make a curry and i have guests if the curry turns out to be too hot for 1 of my guests is there any way that i could tone it down without them wasting it or burning thier mouth. thank you all.

Quote from: 976bar on December 03, 2013, 09:52 PM

The way I marinade chicken or beef or lamb is a simple mixture of G&G, Spice Mix and a decent curry powder. Mix with oil and a little water and marinade your meat for at least 2-4 hours prior to either cooking or sealing in a pan before cooking through in the final dish.

I did the chicken your way and added garam masala (by mistake) it was really good thanks

Thanks all again in your debt.

Thats what i needed to know 976bar depth of flavour. Thank you all for your help and suggestions. 

I think i said that wrong. I have raw chicken cubed ready to fry but before i fry i thought i needed to marinate it in lemon or garam masala or chili powder, but not sure what to put over the chicken. The last time i used chili powder sprinkled over the chicken but that was to hot  lemon seems like the norm but what else.

What would you marinade your uncooked chicken in? making Madrass again. cant get the chicken right before i precook it.