Omg, what can I say......you guys are amazing!
Last night I made an amazing chicken curry using Jb's base. I've never cooked anything like this before but it was fantastic! I have also frozen batches of base, prior to diluting (to save space more than anything) I based each curry on about 300ml of diluted base and managed to cook 8 curries so far with enough base for 12 more!
It was a lot of work in comparison to tipping a jar of Pataks into my slow cooker, but totally worth it.
I just wanted to say thank you, especially to Jb for answering my inane questions and also to Chewy for his wonderful video which I literally followed as I cooked ( my ipad got a bit splashed though)
If I can do this, then anyone can.
Can't wait to get my next batch going as my friend got me 10kg of onions for 99p! (The joys of living in Birmingham)

Total novice here asking what I guess maybe a silly question but what are the quantities of coriander and methi?

Quote from: jb on September 07, 2010, 07:43 PM
(As taught on my recent cookery lessons)

Ingredients
---------------

pre cooked chicken(https://curry-recipes.co.uk/curry/index.php?topic=4972.0)
2 ladles of Base sauce(https://curry-recipes.co.uk/curry/index.php?topic=4909.0)
1 tablespoon Mix Powder(https://curry-recipes.co.uk/curry/index.php?topic=4908.0)
1 ladle of spiced oil
1 tablespoon garlic/ginger paste
1 teaspoon chili powder
Coriander
lemon juice
dried methi leaves
pinch of salt

Heat pan on a medium heat and add the oil and ginger/garlic paste.Stir around briefly and then add the mix powder,chili,salt and methi leaves.Also add at this stage 1/2 ladle of base sauce to stop it burning.Cook this for a couple of minutes.Then add the chicken and the rest of the base sauce.Leave until the chicken is cooked through,add the lemon juice and finish with coriander.



The chef told me a basic chicken curry is exactly the same recipe minus the lemon and chili powder.Nothing more....I was surprised at this but he was quite adamant that only these two ingredients are added for a madras.Furthermore a vindaloo is the same apart from more chili and some pre cooked potato.He seemed to think it was quite amusing that I thought there should be some secret ingredient to go from a basic curry to a madras!!! By the way I used fresh lemon but in his restaurant he uses a bottled lemon dressing.