I don't, just don't use shop bought jars of curry sauce. Even pastes I only use in emergencies, although I know many think that they are an acceptable shortcut.

These caught my eye at Ocado - a range of "Holy Cow" sauces with reasonable reviews and half price at 84p.

Anyone tried them? (I tried posting a link, but it just goes to the Ocado half price page).

For the sake of 84p, I might get one to try when REALLY short of time.

Thanks guys, just wondered. No real thoughts on the halal side or not halal side of things and view it as simply the ingredients I want at the right price.

Although I do use chicken breast, my cut of choice is the thigh for curries ... feel it has better flavour and texture. Supermarkets do sell thighs, but normally on the bone (I know some do fillets) which is a hassle.

My reasons for going to the Asian butcher are:

1) Cost .... ridiculously cheap at about ?2.50/kg for filleted thighs.
2) Better choice of meats - mutton, goat, oxtail etc readily available again at great prices.
3) Seem to last longer freshness wise.
4) The chicken seems a lot more tender ... probably age of the birds as the whole chickens are small.
5) Great, friendly service with a good choice of spices, herbs and advice.

It's not something I normally mention to people as it's a subject some people get really upset about, but looking at it objectively, it's a piece of meat that will be enjoyed. Nothing more, nothing less.

Hmm, yes, hadn't thought about the oil/ghee helping to preserve - thanks.

No harm in trying and seeing what happens .... I'm pretty experienced in curry making, so scaling down spices shouldn't be a problem - just a case of common sense really, based on what I already know (never that precise anyway really!)

This is what I love about creating curries ... so technical, but not ... so difficult, but not ... so different, but not and every corner brings a new challenge even if it is something seemingly simple like scaling!

Banana milkshake powder is a funny suggestion, but in all seriousness, there are all sorts of strange ingredients that you wouldn't think of in all types of cooking.

So long as it's not harmful, I really don't have a problem with it if it creates the desired effect with no hassle and no waste. Not really into fruity curries, but I can actually imagine milkshake powder working - banana flavour, sweetness and milk/creamy powder lol.

I find Ghee does have a vague cheesy smell to it when cold, but disappears during cooking. Personally, I find it does add an extra depth of flavour to the dish. Don't forget ... there are two types - vegetable ghee and a substantially more expensive butter ghee. I like both, but prefer the butter one if funds allow!