I cooked a couple of curries tonight. On the left is Coriander Chicken, on the right is Chicken Madras.

The Chicken Madras was OK but the Coriander Chicken was restaurant quality. Smooth, velvety and tasty. You can see the difference in volumes. Smaller volume but greater intensity is key to BIR in my opinion. This site is a great teacher but experimenting is the only way to reach BIR quality. I don't do it consistently but every now and again I cook a good curry.

Quote from: dammag on October 26, 2013, 12:29 PM
I don't do it consistently but every now and again I cook a good curry.

I think we all have that problem  ;D ;D I've resized your pic for  you so we can see the dishes in all their glory 

Thanks curryhell!

Both dishes look very tasty to me, dammag!