Have just stumbled across this site and registered immediately, Have been trying for ages to cook a dish that, tastes similar to BIR (without success) , mostly Pat Chapman recipes. Going to give a recipe a go this weekend, have been trying for so long I just can't imagine getting any success. A bit concerned reading the myth section about the heat source and type of cooking equipment, I am cooking on a poxy halogen hob with a copper bottom wok, have I got a hope?

Jim From Cheltenham

welcome Scooby Doo, you will achieve your best results from this forum!

Hiya and welcome
Yeah you'll be fine with a hot wok, there are lots of myths here and also lots of ongoing debates and arguments over techniques and so on, if a thread gets too confusing the best bet is to close it and just look for a recipe to begin with.
Two of my favourite recipes here and also two of the simplest are Dipuraja's recipes, which come with video's to study. The second are the ABC book which does have a lot of stages but the actual putting together of the final dish takes away any chance of burning spices.
https://curry-recipes.co.uk/curry/index.php?topic=4340.0
Above is the link for ABC chicken Dupiaza.
https://curry-recipes.co.uk/curry/index.php?topic=4375.0
And here is the link for Dip's base gravy/sauce. If you use the search function you'll be able to sort out the correct meal for yourself, just search for Dipuraja and hit enter.

To begin with just pick one recipe originator and stick with the corresponding base/spice mix and techniques for that particular meal, otherwise you'll just get confused and start over analysing yourself and the recipes.
You will be impressed with the results

Welcome to the forum Scoob, let us know how you get on.

Welcome to the forum Scoob

Hi Jim and welcome.