Thanks for the advice everyone!

Quote from: Cory Ander on November 24, 2010, 02:59 AM
...if I'm making a slow-cooked meat curry.

I knew there was something else I wanted to ask!  Would this recipe (or any of your others)  be easy to convert into somthing that could be cooked in a slow-cooker?  Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.

Thanks,
G.

I gotta say, this is an excellent recipe!  I do wonder though, I've always thought of Madras curries having a coconut twist to them; though it's not my favorite flavour normally, I do think it was missing from this recipe.

I've never cooked with coconut myself, what would you suggest would be the best form to buy it in for this kind of dish?

Hi everyone.  Originally came here for curry advice but I had to chip in on this topic!

I always use a tin of chopped tomatoes and tomatoe puree in a chilli, wouldn't change it.  What I do add is honey which redduces the sharpness of the tomatoes and helps to give a lovely, thick, rich flavour.

Also, I do adding either barbecue sauce or barbecue seasoning as I do like a chilli with a nice, smokey flavour which either of these will add and I've always felt that tabasco sauce is an absolute must-have flavour in a chilli (though you don't need much as it is a very strong flavour!)