CP - i think we should standardise, i am a complete novice at cooking in general and i am sure that i am not alone. Standardising gives you a starting point to work from. As us beginners have not got the professional flair to just give a pinch of this and a shake of that we need a yard stick. From that adding or taking away from a measurement becomes more memorable and understandable, and something you can write down for future reference, you can record your varience of a recipe, and refer to it at a later date. Perhaps i am wrong ut this makes sense to me.
Keep up the good work CP.

Dai

Hi Gang

Thanks for the replies, i think Darthphalls suggestion seems like the funnest although not the most practical, it would surely give us a laugh, thanks for lightening up a gloomy Saturday afternoon in the valleys Darth ;D. I will experiment with freezing some to see how they fair, and try a chutney or a chilli sauce. The chillies i bought were from Tesco and do not have a particular name. The ones you guys mention "Haboneros" in another thread, is this just a variety which you have tried and tested and would recommend trying. I have seen loose chillies sold in my nearest indian shop but you are not told the variety does this really matter unless you really want something in particular such as a scotch bonnett.

Dai

A question for all you clever people, i have bought some fresh green chillies to do some thing with, i have not decided as to what yet, perhaps i should have thought of that before i bought them.
Well the question is can i freeze them to use at a later date, or will all their flavour go.

Hope you can help.
Thanx
Dai

Hi CP

Not being picky just trying to make life easier, your link for "nesbitts" should be http://www.nisbets.co.uk/, if i am wrong sorry!!.

Happy hunting.
Dai

Hi Nessy

Welcome to the site i am fairly new myself, and have found the site very informative and friendly, i made my first chicken tikka masala last week end and i have just eaten one i took out of the freezer earlier, my first attempt can be viewed here https://curry-recipes.co.uk/curry/index.php?topic=1178.0, if you want to have a look.

Hope you enjoy your curry cooking 
Dai

Hi Nessa

I suppose it does not look that bad after all, it looks cooked at least, when you have chicken from a BIR it is so tender and succulent not with burnt edges, should this be the same when you make a ctm as the burnt effect is a little lost when the chicken is covered in sauce.

Chilli Prawn - I am on my way to hints & tips.

Cheers.

Hi Layne

Great cooking, i could smell the aroma from down here, fab!!  :

Dai

Hi both

Cory Ander - Thank you for the feedback, i did use liquid food colouring straight out of the bottle but i had no control over the way it came out, it came out in big splodges, i will have to find a more refind method for contolling the flow. I think your pictures are ace, and will definitely try out your methods as soon as i can, At the moment i cannot eat my ctm's quick enough to move onto something new but i am beginning to glow a bit red around the gills.

Chilli Prawn - Thank you for your feed back also, should i say unfortunately or fortunately that i am the only curry eater in my household so i have to freeze my curries down. I would prefer not to as i feel that freezing does take something away from the flavour, and you can not beat freshly cooked food.
Could you clarify the temperature, you say 80 degrees centergrade, this seems to be a low heat when the fan oven goes up to 220 degrees or have i got this wrong. Would you not put the chicken in to the oven when it has already reached the hottest it could go, this is how i interpreted the recipe i followed. Don't worry about the six month thing, they will be devoured well before that but i do understand. ;D

Bye for now.
Dai

Hi Everyone

I did my pilau rice on Friday to go with my pilau rice, i followed Pete's method of finishing it off in the oven, as you can see from the picture i had a little problem controlling the food colouring as it came out of the little jar, a bit heavey handed to say the least, apart from that the whole meals was very nice. But as i froze down my ctm i think it definitely took away some of the flavour, but i enjoyed it all the same.

Pilau Rice by Pete's method.

Hi Laynebritton

It looks great, keep me a bit, as i have read in other posts would you take some of that oil/ghee off and use to start other curries off or have i got the rong end of the stick.

Keep up the good work.
Dai ;D