CBM Chicken Madras & CBM Chicken Vindaloo.

[littlechilie]

}

CBM,Madras served with pilau rice and a coriander garnish.
 
}

CBM Vindaloo served with pilau rice, home made Naan with garnish.

For the vindaloo I changed the chilli powder for a home made Habanero powder I made today, gave the dish the heat and fruitiness it required for my taste.

Wish I could share how good these dishes taste right now ;D

I will post a quick method for making the habanero powder later, anyone can make it in less than a hour this way.

I can fully recommend Mick's books for recipes but I have never tried his base.
LC 

[Garp]

Lovely looking grub LC. Just the right amount of sauce for me. Plenty to scoop up with that very attractive naan

Probably too hot for me, but I'd love to try a few mouthfuls before I dash for the water  ;D

[littlechilie]

Lovely looking grub LC. Just the right amount of sauce for me. Plenty to scoop up with that very attractive naan

Probably too hot for me, but I'd love to try a few mouthfuls before I dash for the water  ;D

Hi Garp, the first dish the Madras is for my good Wife, with a level teaspoon of chilli powder its not really very hot. I'm sure you would enjoy it as much as she did, but the Vindaloo was ear burning with the Habaneros powder ;D.

[Micky Tikka]

Another top picture LC
I've got a lot of catching up to do 
I do hot curries but but I don't like the Naga chillies taste 
I just have throw more chilli powder in 

[Madrasandy]

... the Vindaloo was ear burning with the Habaneros powder ;D.

Sounds right up my street lc 

Two very good looking dishes there mate, the contents look blooming lovely too!

Cracking effort mate

[Stephen Lindsay]

LC good looking curries, and the naan also. I too use a tsp of chilli powder in a Madras, which is my good lady's favourite. Like Garp I'd probably pass on the Vindaloo but be tempted to have a taste anyway. Comparing your cooking with what you can get in your local BIRs, how do you feel you are doing, quality wise?

[littlechilie]

Hi SL, thanks for your comment and interesting question. Comparing currys is as most members are aware a difficult thing, I hit a wall about 12 months ago and nearly gave up.
But in the last year my skill base and knolage far outgrew my cooking, after stripping everything back to basics I was able to rework my technique.

Thankfully I have been able to maintain a quality level above all my local curry houses, I know am thankful for the tips and help I received from members and my local.

I couldn't even really explain the change that took my currys from soup to BIR, but I could probably show it.

LC

[Peripatetic Phil]

That does look nice.  I rarely pass comment on photographs, but these do look rather special.  Well done, Little Chillie !

** Phil.

[littlechilie]

That does look nice.  I rarely pass comment on photographs, but these do look rather special.  Well done, Little Chillie !

** Phil.

Hi Phil, thanks for dropping by and commenting, you make a correct point, it's very difficult to understand a curry from a photo. But that said these were two very tasty currys indeed I fully recommend. 

[london]

Two nice looking plates of curry LC, as other have said the Vindaloo would be too hot for me as I'm a 1 tsp of chilli powder kind of guy.

London.