I must agree Rob.
Seems to make a base in the pan, before continuing with the curry, but maybe doesn't blend it enough.

Unlike many of the Youtube "experts" now sharing "their" knowledge, Julien has a lot of credibility.  He was posting and sharing his knowledge of his curry journey long before many of our "experts" appeared.  I enjoyed watching his exploits from his Curry to Go days.
I pretty much cook my curry the same way as in his video and the results are good, although I do tend to hard fry the onions with regular addition of water or even chicken stock.  I continue this once the tomatoes are added.  A constant high temp and regular addition of a little liquid encourages the onions to melt adequately that I don't even bother blending the developing sauce, pretty much in keeping with the MDB balti cooking method   Maybe i'll make some curry gravy and compare, but I really have gotten out of the habit of all that faffing, as I don't think the result is any better.  Yes it does save time and allow for a curry quickly, but that kind of takes away the pleasure of creating one's supper.  I forgot to add that I do use precooked chicken as per the Viceroy method.  Always have this in the freezer for when I get the urge for curry, be it Indian or Chinese.