Hi All,
Just to say I have made two Chicken Madras Curries over the last two weekends using recipes found on this site and they have been fantastic ! Using the base gravy as instructed the first week took about 10 hours after making the gravy , Pilau Rice , Onion Bhajis ,we then froze the spare base and was much quicker the second week.
I added quite a bit more Tomato puree the second week plus a few sliced fresh Tomato's , this gave the Curry the Reddish colour and the taste I was looking for.
Nan Bread next 

on the naan bread start off using UB's. this uses a lot more water than i'd used before and requires what i call the pat a cake trick to stretch the dough after initial rolling (needed due to the stickiness). also if u use SR flour leave it a good hour after mixing together - it seems to soften the dough.

some good reading:
https://curry-recipes.co.uk/curry/index.php/topic,2547.0.html

https://curry-recipes.co.uk/curry/index.php/topic,2637.0.html

haldi https://curry-recipes.co.uk/curry/index.php?topic=1656.new;topicseen#new