1 TSP TOMATOE PUREE
1 TSP METHI
1 TSP GARLIC GINGER PASTE
1 TSP GREEN CHILLI PASTE
1 TBL SPOON FRESH CORIANDER

METHOD

ADD ALL INGREDIENTS TO A DRY PAN ALONG WTH YOUR GLASGOW PRE CHICKEN PIECES
+1 CHEF SPOON GLASGOW BASE SAUCE

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES

STEP 3 ADD MORE BASE SAUCE AFTER 2 MINUTES

STEP 5 COOK FOR  ABOUT 8 MINS SCRAPING AND STIRRING AS YOU COOK


NOTES...NO NEED FOR MIX PDRS OR SALT EVERYTHING YOU NEED IS IN THE BASE AND
PRE COOKED CHICKEN

THIS THE BASIC CHICKEN CURRY USED IN EVER TAKEAWAY IN GLASGOW

Good stuff bigboaby1. This is a interesting collection of recipe's. Keep them coming

How much does your t/a dish out in a serving, ie metal container. Some round here are only half full(300ml normal gravy), some have curry comin out the sides like the magic porridge pot

Regards
ELW

Where abouts in Bargeddie are you Boaby?

Cheers, Frank. 

This is getting made this afternoon... watch this space!

Quote from: bigboaby1 on January 09, 2013, 07:36 PM
1 TSP GREEN CHILLI PASTE

Sorry if you already explained
But what is green chilli paste
Is it the bottled stuff or a recipe?

Quote from: Martinwhynot on January 12, 2013, 08:49 AM
This is getting made this afternoon... watch this space!

Same here never seen so many bloomin' onions!!

my freezer full of cbm Little India Base(undiluted). I'll be on this once I have space. I'll also need to scale this back a bit when i do it.

Does 7kg batch sound like a typical t/a rather than restaurant size batch? &   What size of pot are you all using for this ?

ELW

Looking forward to the feedback on this one guys 

11/10.

Most of the comments are at the base recipe area and pictures are coming in.
As a Scot, I'm impressed! This is my base of choice from now on.  You just 'know' when it's the one! 

This is the second curry I've made.

This time, knowing that cooking for two minutes and then another eight at full heat just doesn't (and can't) work due to the thickness of the base, I cooked at a low to moderate heat throughout. This certainly produced a more fluid (but still very thick) sauce.

My first taste was promising as I certainly liked the flavour but, as I continued to eat, the greasiness and the slightly 'foamy' texture (for want of a better word) imparted by the retained oil became off-putting. The precooked chicken, which has been in the fridge for a couple of days, tasted a bit nicer though.

If I could ignore the greasy texture I think this would be a good curry and I may revisit the Glasgow base in the future with a lot less oil to achieve that.

Other than the greasiness I can't really see anything outstanding about the curry so I think I'll be sticking with my usual methods.

Edit: the thought just occurred to me that perhaps the base sauce is meant to be added cold to the pan...BB1?