Haha caught red handed. Lets keep it hush hush just between me and you

Found a nice chicken bhuna recipe with pictures on the following website under recipes (www.spice-e.co.uk). Looks the real deal.

Perfect BIR taste.

Here is one I did earlier.

Cannot make a curry without oil. You are definitely right there. For all you health freaks out there trying to make a curry with 2 tspns of oil is like ordering fish and chips without the salt and vinegar. As you have rightly stated madpower the oil can be drained once the curry is complete.

That is prob one of the biggest repeat errors whenit comes to making a curry, using too little oil.

Hi Scalexkid

Hope you are well. Did you actually manage to buy and spices from the Asian Bazaar. If so list them and I will try to run you through a recipe for a curry. Long term you are going to have to ditch the frozen base thing. Don't know where that idea came from? Curry bases are best prepared fresh. Never known one to be frozen.

I am going to put my mum's spice mix to the test. Will buy a few of those 'authentic' spices mixes you mentioned form ebay and run a competition against my mum's spice mix. STAY PUT EVERYONE!!

Just out of interest madpower how much oil do you use in your cooking. Say for eg you are cooking a curry to serve 4 ppl, about 500g diced chicken with 2 onions. How much oil would you use.

Hi there, new to his forum but seems like a lively discussion. I went away to Uni and took some of my mums spice mix with me. Made a total hash of it first time around haha. Gradually worked out how it all works. The chef is right in that it takes experimenting. Not sure about the ebay mixes but I definitely swear by my mums mix. Then again she is my mum so I could be a little biased.