Sorry but you've made a little typo.

1 tbsp veg oil
1 tbsp lemon juice
200 ml ub's base gravy
100 ml tomato paste
1 tbsp pathia mix
1 tbsp onion
0.5 tbsp spice mix
0.5 tbsp capsicum
half fresh medium tomato
0.5 fresh coriander
1.5 tsp chili powder
1 portion ub's base chicken

Thanks for that BB.

And sorry - I know I should have been posting in the beginners section.

Firstly thanks for the assistance I've already received here.  Very helpful.

My current problem is that having just made a tester portion with my chicken & gravy bases, I've discovered that the chicken itself is a bit dry.

Could someone suggest what I may have done wrong to my chicken in the first place (under or overboiled? too long on the hob?) for future reference, & secondly any ideas how I may be able to ameliorate the problem if poss.

I'm asking here (rather than in the recipe section) because I know it's not a recipe problem & I have a really yummy sauce, it's rather a lack of culinary general knowledge on my part.

Thanks.

Ooh your a tricky one UB!

I was just doing a 1 portion tester & checking back on the method once I added the first ingredients to the pan and you'd changed the method 10 minutes earlier  ;D

Not a problem really of course.  My tester was lovely 

I'm making UBs Pathia today in order to eat it with friends tomorrow night.

What reheating method would you recommend.  Can a curry survive being reheated on the hob without burning elements or tarnishing the taste? Do you just nuke it (as I would normally do with a takeaway), Pop it in the oven for 15mins @ 175c?

Or should it not matter really if it's cooked right in the first place?  ;D

Thanks Bobby!

Cheers for that - Cinnamon I've got 

I understand the difference between Indian & European Bay leaves.

As I cant find the Indian variety at the moment (and I've run out of searching time for this weekends curry), any advice on using the standard variety instead.

I understand from this site that they aren't as strong, should I increase the quantity?

Am attempting UBs Pathia, gravy & chicken.

Sorry to bring this up again, but every definition I've found of Capsicum describes it as the family name for all peppers.

Can I clarify that on these forums it always means what in the UK is known as 'Bell' Pepper?

From wikipedia:   

QuoteThe fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chili pepper, capsicum, red or green pepper, or sweet pepper in Britain,

Sorry to ask here but I've been searching 'capsicum' on the boards search engine & was lead here.

Sorry, but when advised to blend the gravy at the end of the cooking stage (I'm trying UBs), to create a smooth gravy what do you mean by this exactly.  Not stick it in a blender?

thanks,

Bodmass