I don't believe there is a secret ingredient in BIR curries. I think maybe it's like home-made chips don't taste the same as the ones from the Chippy (or at least mine don't). I've also tried to replicate the flavour and aroma of Char Sui (Cantonese Roast Pork) by trying various recipes - which have all turned out well - but not the same as from the takeaway, there's always "something" lacking.
Maybe it is Wok Hay as Nessa suggested. So, for me it's back to the drawing board*, I quite enjoy the experimentation and after all,
if we all knew the "secret" there wouldn't be any need for a wonderful website like this one. I'd just like to thank all those people who post their recipes and suggestions so freely for us all to try.
Cheers, Owen.

* Or should that be back to the Takeaway:-)

Here's a simple recipe for Bhuna Chicken which was obtained at some evening classes I attended several years ago, given by a Bangladeshi lady. Well worth a try.

Ingredients:

500g Chicken Breasts
3+3 Tbs Oil or Ghee
1 Medium Onion, chopped
3 Cloves Garlic, crushed
1" Piece Ginger, crushed
1 tsp Chilli Powder
2 tsp Ground Coriander
2 tsp Tomato Puree
1 tsp Salt
1/2 Green Pepper, chopped finely
50g Mushrooms, thinly sliced
1 tsp Garam Masala
1/2 tsp Dried Fenugreek Leaves
1 Tbs Fresh Coriander Leaves, chopped
Water*

Method:

1) Heat 3 Tbs of Oil or Ghee in a saucepan, fry Onions for about 3 or 4 minutes, then add Chicken, Garlic and Ginger and stir-fry until Chicken is light brown.

2) Add Chilli Powder, Ground Coriander, Tomato Puree, Salt and 2 Tbs Water, continue stir-frying until Oil separates from the mixture.

3) Add about 100 ml Water* and simmer for about 20 mins, or until Chicken is tender. Stirring occasionally

4) Heat remaining 3 Tbs Oil or Ghee in a frying pan and stir-fry the chopped Green Pepper for 2 mins, then add sliced Mushrooms and stir-fry for a further 2 mins.

5) Add fried Pepper and Mushroom to Chicken and cook for a further 10 mins.

6) Add Garam Masala, Dried Fenugreek and Fresh Coriander, stir-fry until quite dry.

* The amount of Water can be adjusted to suit, if the Chicken mixture is sticking to the pan during cooking time add a little more. The end result should be quite a dry Curry.

Good Luck!

Owen.

Hiya, I'm a Newbie. I knew that this site had to be out there somewhere, I'm really glad I found it! Like many others, I've been into Curry for many years, but never achieved "That" BIR flavour. Now, with the help of this site, I feel that I'm going to.
Some years ago I attended some evening classes for Indian Cookery, I've still got the recipes, so I could post them in the Authentic Recipes section when I get time, Meanwhile, I intend to work my way through the BIR sections to find what are the simplest and most suitably flavoured to try. Any suggestions as to a good basic starting point? I've tried the"Holy Grail" on the Natco site and renamed it "Wholly Disappointing"! And so time-consuming - not that I've got anything better to do...!
Well anyway, nice to be a member,

Regards,

Owen.