glad it turned out ok.
i used to use sharwood curry powder years ago, then they ruined it by making it 'new improved recipe!' so i turned to pataks sauces and pastes.
at first i was fairly impressed but after a while i found them to be a little too oily and have a very strong salty taste.
i suppose this is why i turned to traditional recipe books and only use a 'brand' sauce/paste for a quick fix.
but hey, i say each to their own, we all have different tastes and but share the love of curry.

hey xpatx

have to say well done on your effort,
looks delicious,
love the look of your rice, have to say that is one area i have to improve drastically on.
I have only really made basic basmati, brown and white rice, so if anyone has any tips of an easy way to make good BIR style rices, please dont hesitate to mesge me the recipe.

Graeme,

all i can say let us 'amateur cooks' get on with our cooking and the 'professionals' theirs.
I wonder if they take any time to look at sites such as ours here, and if they do, i would have confidence that it wouldnt just be maybe they learn something new, they WILL learn something new.
No-one can say they have the perfect recipe for this or that, as we all have different tastes and styles, and that is what makes cooking great, because it caters for everyone!!!

I find marinading chicken the day before does make a difference, i found if you add a few slits into the chicken, the marinade does soak into the chicken more and make it extra tasty.
(sounds silly to say but dont to forget to refrigerate  )

some dishes require fenugreek, which can be bitter if you use even a little too much, i found that out when i tried a new madras recipe.

you mean that eastenders isnt real? its just all made up???
cmon graeme, yes K.N is 'made for television' but is depicts real restaurants, with real problems, G.R comes up with real solutions and has the knack of how to play the cameras and make it entertainment.
there is no doubting his genuinity.
just wish i got paid to shout and curse as much as him when me basmati goes wrong and mushy,lol

There is absolutley nothing wrong about putting a little bit of effort into your presentation, my father-in-law-2-b does this with 95% of his meals when me and my fiancee go for dinner, and the people who you invite, appreciate the meal a lot more too. 

I never used to know how to take GR's attitude, but after watching loads of K.N i see that he is so passionate about food, its not just an industry to him but a way of life.
Just a shame that 90% of chefs dont care as much as he does, the amount of restaurants and foodhalls that i have been in and the food has been just thrown together and bland as hell.
I have to say that i like to put a lot of effort into my cooking, and not just my curries.
With the way things turned out at home, i learnt to cook starting at the age of ten, and it has held me in such good stead.
Cooking is an art, and thank god i have made more masterpieces than graffiti. ;D

whenever i have been to BIR's, the karahi have normally been brought out on trollies
that are like mobile gas cookers, therefore all is sizzling constantly.

Hello Ladies and gents,
I gladly stumbled across this site via google, I have been enjoying curry in different forms and guises for the last 27 years, love making my own from scratch and
love curry of the hotter kind, minimum of madras is my start level these days.
Always looking to try new recipes, i welcome your ideas with open arms and naan bread on standby.
cheers
vindalooney