Topic: Curried Aways Lamb/Chicken staff curry

[Adeypayne]

Hi Fried, Yes salted butter , make sure it is butter though and NOT a blend of butter and mineral oils.
Where are you based? Give me some idea of what brands are available, and i will tell you imo which should be a satisfactory replacemant for the Anchor

[fried]

I'm in Paris, so I can get plenty of decent stuff. Thanks for the help.

[Garp]

Ancre?

[Peripatetic Phil]

Ancre?

Mais non :  l'encre (because of the wonderful blue colour it gives to the whole dish ...) !

[fried]

The missus has pointed out that we have a half kilo block in the fridge and that's what we'll be using apparently!

It's yellow and has pictures of cows on the packet.

[fried]

Made this to spec (almost...used homemade tomato sauce instead of tinned).

The missus had a taste and me and and a friend had a portion each (the rest is for next weekend's do). The missus loved it, friend loved it. I was less sure.

It tasted good, but it was too salty for me. (Phil'd love it ) A little bit on the sickly side, good but like trying to eat too many Easter eggs.

I'm going to be serving this up with 3 other dishes next weekend to some people who've never eaten Indian or anything spicy (French people in other words!) and I reckon it'll be perfect. If it was for me and my lot I'd up the chilli content.

Thanks for the recipe, keep' em coming.

[Secret Santa]

I'm going to be serving this up with 3 other dishes next weekend to some people who've never eaten Indian or anything spicy (French people in other words!)

Egads! I don't envy you that task.  ;D

[fried]

SWMBO has even informed me that my Garlic chilli chicken has to be chilli free I reckon I can double up on the garlic though.

I defrosted a double portion of the staff curry last night and added to it a couple of tsps of deggi mirch and 4 green chillis (fried together). It was excellent, got rid of the over saltiness for me.