Topic: I am new curry amateur cook - need advice form proffesionals

[George]

When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables. 

As Phil and curryhell have pointed out, we don't always agree. Part of the reason might be that I don't think there's a single high-calibre, formerly qualified professional chef amongst us. That means we're a bunch of well-intentioned amateurs.

My take on quantities, is that Livo's advice is wrong, wrong, wrong! It makes no scientific sense at all.

[fried]

CA's  CTM recipe is a decent, easy to follow recipe.

http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html

Don't get too bogged down, CA's recipes are far too sweet for me too, which is why I add a little sugar at a time to my tastes. If the sauce is too thick it may be that your base sauce is too thick. You are in charge you should cook it down until you're happy with it. It should be fairly diluted add the start, think milk!

[charlie.pl]

but what about Madras recipe - i want to make this dish, CA Chicken tikka masala was to sweet, for me way to sweet

Can i use chicken tikka for Madras ?

[Peripatetic Phil]

As Phil and curryhell have pointed out, we don't always agree. Part of the reason might be that I don't think there's a single high-calibre, formerly qualified professional chef amongst us. That means we're a bunch of well-intentioned amateurs.

Well, there may not be a formerly qualified professional chef amongst us, George, but speaking for myself I would place more credence in the opinion of a formally qualified professional chef

** Phil.

[Garp]

I use tikka for all my BIR chicken dishes, Charlie.

[charlie.pl]

ty i will give a try Julian Voight chicken tikka masala maybe this one wont be so sweet

[Garp]

OK mate - keep us posted on results

[Peripatetic Phil]

I use tikka for all my BIR chicken dishes, Charlie.

And I use tikka for none.  There is little I detest more than the current fad for using chicken tikka in a conventional curry; for me, either part-pre-cooked chicken or fresh chicken, but never EVER chicken tikka.

** Phil.

[Garp]

What do you mean by 'conventional', Phil?

[Peripatetic Phil]

What do you mean by 'conventional', Phil?

A curry other than one specifically created for the inclusion of chicken tikka.  For example, a Madras, a vindaloo, a bhuna, a dhansak, a Ceylon and so on; as opposed to (say) chicken tikka masala, tandoori chicken jhoul and so on.

** Phil.