Chicken Jhal Frezi chewytikka style. Evolved over 4 years to suit my palate. Thanks chewy for the great videos!

Hi,

Have a few patak's paste that I want to use in a curry tonight. I think I opened them over six months ago and they have been in the cupboard since then not the fridge. Best to discard and get new ones or would they be okay? The best before date on the lid has not expired yet.

Cheers.

When cooking for two is it just a case of doubling the quantities of the ingredients and base or is it a little less straight forward than this? Do I double the spices or keep them the same as one portion?

My 5th attempt at a Jhal Frezi using Chewytikka's video.

Made some very minor alterations.

• Used a half chef spoon of oil
• Put tomato dilute in before curry powder - like to have some liquid to slosh it around in
• Used three ladles of curry base rather than one as I like a bit more mass :-)

The flavours in this one were fantastic and I thoroughly enjoyed it.

Made this following Chewytikka's video and using his base sauce. First 5 attempts at this produced something which I thought was a bit oily. Had trouble getting the sauce to thicken. Cut back on the oil to a half chef's spoon and started getting great results - lovely, thick, rich sauce. With less oil in the pan once I put the spices in after the tomato dilute I get more of a paste in the pan. Seems to work for me and the resulting curry is nice and hot. It's very quick to cook - 8 mins for this one I think. Get great pleasure from eating it and love the cooking process too. Want to try his Jhal Frezi next but having problems finding the patak pastes to make the red masala.