Ok i cooked this and its super. secondly the base provided a great chicken curry, i cooked the chicken in with the sauce to save the hassle. Now the final part to make the curry. 1st add some oil to your wok or pan, add some chopped onion and fry until it starts to go brown, Then add 1 heap tsp of garlic puree (NOT tubed garlic) fry until it turns a golden colour, add 1 heap tsp tom puree and 2 ladles base sauce with the chicken,Then add 1 heap tsp tandoori powder cook on high heat for 3 mins remove from heat add corriander, spot on!

To any base sauce you can add the water from your basmati rice instead of tap water to boil your ingrediant's. it may need thining a little but offers a great boost to the taste.

the ham,

how did u find the ashoka base. it took me a bit by surprise - i'm set against using ghee and used to put marg in the same bracket. also the spicing is surprisingly simple.

hi jerry, yes im against ghee, well i used my wife's lactose free butter it called (PURE) soya dairy free with the cocanut oil. the butter as a real nice taste. The base itself was real easy and as you say spicing was so simple. i think it goes without saying sometimes a curry can get to complicated. ive got to give this a sure thumbs up. my mrs was floating on air after tasting this one.

the ham,

i too give it the tumbs up. i've adopted using a small amount of marg in base as std (unless i'm making an as spec base for a side by side comparison). it's worthwhile trying a few bases to get a general feel (given there are quite a few good bases on the site to try).

well pleased on the mrs front.

That looks beautiful! I certainly believe that tasted spot on! Well done
I agree that the ashoka base works really well and that the secret is not really in complex spicing. I have been getting top results using shop bought curry powder. All just a matter of getting the balance right.

Thanks for the compliment, a little oily but nice,(great for dry skin and joint's!)Yeah exactly, the balance is the key word. i live in and around wolverhampton and bir's are everywhere and not one of them cook the same but like all thing's just one sparks a taste we long for. as mentioned before its a profitable business, for bir's simplicity is the key. Just a small story! a local restaurant just a mile from here tastes nothing like a bir anyone would expect, but everyone loves it and its been there for years. i personally went there once(quote once!) theres your answer . but yes simple thing's work well. just looking forward to trying the other base sauces on here and im sure they will be brilliant.