Harbut,

other things i've found useful: treat it as a jigsaw and master each piece, have a real good read through the various posts using the search button to home in on each piece. make u're own mind up on things when there are different opinions.

on the chicken dish it really does depend on what u like. CK's CTM, Admins Jalfrezi were my starting points which i still make regular. CA has posted several of his recently and i would certainly give them a go. i also like the ashoka pathia and korahi bhuna.

Quote from: Secret Santa on November 17, 2009, 04:30 PM
This should be in the FAQ...AND the FAQ should be made more prominent in some way to prevent this sort of beginners question from arising so often.

Well it could be put in the FAQ.....and it could be put in "Let's talk curry"...and it could be put in several other places too!.  It seems to be that it could rightfully belong here too!

Unfortunately, the forum currently has several sections which appear similar, which can be (is) a little confusing....Stew is looking at whether we should reorganise and/or combine some sections to make things easier and clearer to navigate.

Any comments and suggestions can made in the "Suggestions for Improving the Site" section here:  https://curry-recipes.co.uk/curry/index.php?board=37.0

i've attempted to make a couple of curries this week after looking at many of the base recipes on here, but still couldnt get the result im looking for.

so i went to my local indian takeaway and made a appointment to see the chef on wednesday! lol to get a hold of his recipe and cooking method.

i will let you know how it goes.

hi, i agree Jerry, i too would make the safron base (with no potato), and admins jalfrezzi. it is about as close to a real takeaway as you can get at home. if this still does not get close enough to a real takeaway, then i am afraid you need to make friends with a real bir chef and hope he spills the beans, and gives away the secrets of the trade.

Quote from: harbut on November 16, 2009, 09:47 PM
Hi, i have been trying for weeks to make a basic restaurant/takeaway indian chicken curry and pilau rice but can not seem to get it right! i have been using all the essential ingredients , but the flavour is not there. any advice would be great 

My best advice would be to check out the recipes on the forum at cr0.co.uk

i still have not perfected a bir taste, except for a jalfrezi which was as close as i ever need it to the taste.

but still they are damn good curries ive made, and they are getting better all the time.

just need to follow the recipes and advice of the people here that have been working on this a lot longer than either of us have.

good luck

my pilau rice is now as good as any bir, better than most.  follow this recipe https://curry-recipes.co.uk/curry/index.php?topic=1383.0

Quote from: harbut on November 23, 2009, 10:46 AM
i've attempted to make a couple of curries this week after looking at many of the base recipes on here, but still couldnt get the result im looking for.

so i went to my local indian takeaway and made a appointment to see the chef on wednesday! lol to get a hold of his recipe and cooking method.

i will let you know how it goes.

Good luck with the visit , look forward to hearing how you get on.
Matt

harbut,

i am sure the visit will be real good. very lucky person

adding to what i've said earlier. all the info is on this site.

it splits for me into:
1) equipment
2) base
3) prep / ingredient / recipe
4) technique

all of these have to be right. u need to focus in on where u're particular gaps are.

this curry malarkey is not like conventional cooking ie u can't just pick up a cook book and produce instant results.

be's (Bruce Edwards) post is a very good starting point. get used to using the search button a lot to research the gaps before asking questions to clarify when u need.