Topic: Curried Aways Lamb/Chicken staff curry

[Micky Tikka]

That looks a tasty dish Adey I will be giving it ago
I spoke to a chef awhile back and I mentioned I ate at the Brilliant restaurant in Southall
And he said their famous buttered chicken is made with Anchor butter and it has to be this brand
Just thought I'd share that information if anyone is remotely interested

[Adeypayne]

@ Michael t, 100% CORRECT 

We use Anchor butter in a lot of our recipes and BIR curries. Butter chicken being one of those. Thanks for the post

regards, A

[Micky Tikka]

I made two 5 kilo pots of this curry yesterday for a quiz evening at my club
80 people was ment to be the number but by Friday 150 was going so I made 2 pots of this yesterday to make sure everyone was fed
Several people came up to me asking for the recipe I told them I couldn't take the credit and that I belong to a curry forum where curry nutters share recipes
So thanks Adey it was a great depth of flavour curry that I will be making again and I know it will be even better today

[Gav Iscon]

Looks good Michael, I'll have to give this one a go for work.

[Micky Tikka]

Well worth the effort Gav
And it shows you don't need a good base to make a splendid curry

[Adeypayne]

well done Michael, looks just like mine! ha ha  ;D

exactly true, its not all about BIR is it

regards, A

[PaulP]

Nice one Michael, that looks really tasty!

Paul

[Garp]

That does look good, mate. Hope you got the Mr Muscle out afterwards 

[gazman1976]

Made this to spec, unimpressed, will stick to the Glasgow base and recipes

[Secret Santa]

Made this to spec, unimpressed, will stick to the Glasgow base and recipes

I haven't made it but it resembles many traditional dishes that I have made in the past and have been equally unimpressed with. In my experience traditional curries just aren't a match for (good) BIR curries.