BIR chicken curry

[marybakers]

please can anyone help me here,i have made a batch of curry base,also made the spice mix and also the ingredients that make up the curry powder.how much do you put in when i am going to make my first home-made indian curry,my mouth is watering here thinking about it,mmmm,yummy.

i know you add the spice mix but how much do u add,is it a little  or is it the lot of it.whats in the spice mix is also in the curry powder mix.this is where it is confusing me.for instance the bhuna recipe is 1 heaped tsp mild mixture.so what i am trying to say is,do you put the mild mixture in along with the spice mix.

[Cory Ander]

how much do you put in when i am going to make my first home-made indian curry

Well, check the specific recipe MB!  But, generally, about 1 to 2 tsp per serving.

whats in the spice mix is also in the curry powder mix.this is where it is confusing me.for instance the bhuna recipe is 1 heaped tsp mild mixture.so what i am trying to say is,do you put the mild mixture in along with the spice mix.

You put in the specified quantity of spice mix (which may contain curry powder) or you put in both the spice mix and curry powder if the recipe specifies to add both.

Which recipe are you referring to MB?

[marybakers]

how much do you put in when i am going to make my first home-made indian curry

Well, check the specific recipe MB!  But, generally, about 1 to 2 tsp per serving.

whats in the spice mix is also in the curry powder mix.this is where it is confusing me.for instance the bhuna recipe is 1 heaped tsp mild mixture.so what i am trying to say is,do you put the mild mixture in along with the spice mix.

You put in the specified quantity of spice mix (which may contain curry powder) or you put in both the spice mix and curry powder if the recipe specifies to add both.

Which recipe are you referring to MB?

the bhuna recipe-says 1 heaped tsp of mild mixture,doesnt say add the spice mix,

[Cory Ander]

the bhuna recipe-says 1 heaped tsp of mild mixture,doesnt say add the spice mix,

Which Bhuna recipe are you referring to, please, MB?  Someone might be better able to help you with your question then.

[JerryM]

marybakers,

it's not an easy question to answer as i think personal preference comes into play. much also depends on the "strength" of spice in the base.

i think it's an area worth experimenting with yourself - i intend to do so next.

this is what i do know.

when i made Bruce Edwards Curry for the 1st time i think i was taken aback that only 1/2 tsp of spice mix was used. https://curry-recipes.co.uk/curry/index.php?topic=2815


when i make ashoka bhuna korahi i use the as spec 2 tsp of garam masala (i need to add u can use spice mix in place and the result is every bit as good) https://curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen


in madras i'm down to using CK's recipe which uses no spice mix relying on 1/4 tsp of chilli. i also add 1/4 tsp paprika.

i do think salt and chilli powder are crucial in getting the taste and i always add a minimum of 1/4 salt and 1/4 tsp chilli powder to every dish.

i used to swear by using curry powder and up till recently used as pretty much std 1 tsp spice mix and 1 tsp curry powder. i'm no longer sold on this and now think less is more. consequently i would leave curry powder out completely initially and work from there.

[Cory Ander]

it's not an easy question to answer

Yes it is Jerry!  All MB has to do is to tell us which Bhuna recipe they are using! 

[marybakers]

it's not an easy question to answer

Yes it is Jerry!  All MB has to do is to tell us which Bhuna recipe they are using! 

thanks for all your help,its bruce edwards bhoons recipe i am using.made it on friday night and it was tasteless.i used 1 heaped tsp of mild mixture.thought i would add some chilli powder to it,nearly burnt the mouth of myself.lol

[parker21]

hi mb i take it from the term you use that the recipe you are using isn't from the curryhouse cookery update but from the earlier version? because it the update to curryhose cookery bruce only uses the term restaurant masala which consists or the spices in these quantities
restaurant masala
coriander 8parts
turmeric  7 parts
cummin   6parts
curry powder 4 parts
paprika 4 parts( optional)
use as the recipe dictates normally 1tsp-1 1/2tsp per dish
hope this helps

regards
gary

[Cory Ander]

its bruce edwards bhoons recipe i am using

In which case, Bruce says (in the earlier version of his "Cookbook") to add 1 heaped teaspoon (in one of his Bhoona recipies) or 1 tablespoon (in another of his Bhoona recipes) of "mild mixture" (aka "spice mix" or "curry powder").  He defines his "mild mixture" as follows:

- coriander (6 parts)
- paprika (4 parts)
- fenugreek (0.5. parts)
- tumeric (0.5 parts)
- ginger (1 part)

You could use another spice mix or curry powder (of your choice) IN ITS PLACE.

made it on friday night and it was tasteless

I notice that neither of Bruce's Bhoona recipies (in the earlier version of his "Cookbook") has any curry base in them (I'd personally add a little - bearing in mind that a Bhoona is supposed to be a dryish curry).

Perhaps you might like to try making CK's Bhoona (which gets good reviews) here:  https://curry-recipes.co.uk/curry/index.php?topic=1914.0

Or one of the other Bhoona recipes from the recipe section here:  https://curry-recipes.co.uk/curry/index.php?board=54.0