This is only my 2nd post ;D. I have made few base of this forum which have been good. I made CA's curry base and all the spice mixes followed by the madras recipe.

I have to say it has been the best so far will be using it again.

We,, the base is made and blended.
I doubled quantities for all ingredients, and as stated before, added white cabbage, finger chillies, and 2 extra tomatoes.Due to the extra ingredients, I also added 200ml extra water(Oh, and 3 Chicken Stock cubes- after reading the replies on this thread it seems they way to go) and I simmered for an hour and a half.

First impressions are fantastic.Just as a base, it tastes great.Not bitter in any way.

It made 4.7 Litres in the end!!Consistency was great, not too watery.

Cant wait for a free evening to make some curry's.First one will be CA's Madras(Will photo and post results)

Heres a pic of the finished base.I blended a bit more after photo was taken, to get rid of the specs(Suspect it was coriander leaf)

Regards

Matt

looks perfect - just a sieving and all the bits will go
Post the madras pics to compliment these

best, Rich

Oohhh, looks nice

Hi MM,

Glad you liked it MM (albeit with a few significant departures from the original recipe).  Thanks for trying it and reporting back with your findings and photos 

Quote from: MMI did simmer it for at least 20 mins to get the consistency right

That's quite a long simmer MM.  I suspect the chicken would be getting a little bit (far too?) tough by then? 

It should only take around 6-8 minutes (even less) to cook a main dish curry to the consistency (which I think looks good) in your photo.  What cooker are you using?  Is your heat source powerful enough?  Is your pan too big for your heat source?  Is the volume of curry you made too much for your pan?  Are you sure your base wasn't too thin (you said you added more water and tomatoes...but it looks OK in your photo)?