I Have also had good results from the Viceroy method. I've found that the cassia can sometimes impart a lot of flavour and would probably use less next time around.

I forgot to add, the photo of the pre-cooked chicken looks just like the real deal!

I must confess that I'm very happy with the finished product.  The flavour is very subtle and the texture very moist, which is what i wanted given the  effect my previous batch of chicken was having on my finished curries.  The base is neutral so in theory the end result will be dictated by what i add plus my technique of cooking it    I'm guessing i probably cooked about 1.5kg of chicken but i still used the "quantities" quoted in the video, although these can be a bit open to interpretation  .  The last thing i wanted was to end up with over spiced chicken  which could influence the final dish.  The proof of the pudding will be in the eating.  I'll post the results as soon as I have chance to cook the final dish.  Here's hoping  ;D

Hello CH Sounds like your on the right track, for me producing a good quality vindaloo was a fun challenge. There are some key things to achieving your goal and I'm interested to follow how you get along, best of luck on your journey.

The easiest way to make some spiced oil is to add excess oil to a curry as you make it and spoon it off at the end. Et voil

I can't tell you how long a scientist or a health-and-safety/food hygiene inspector would say that edible oils can be safely kept and used, but I can tell you that I keep my spiced oil in an unsealed container (a Kikkoman soya sauce dispenser) at ambient temperature and I never throw it away ...  It gets topped up every time I have some reclaimed oil to add, and that's it.

** Phil.