Topic: pat chapman has a new curry book out

[Graeme]

I wasted 12 years of my life using his first book,
total waste of time. One dish did work once
a oven mad-arse however thats bad if
only one or two worked out of his
whole book.

[Mark J]

I cook my curries in the oven and they are awesome ?;D

Mind you I stir fry them over incendiary heat first with pre cooked meat.

I know what you mean and it would be a let down if you bought the book thinking you could replicate 100% BIR food, however they are very old now

[George]

I cook my curries in the oven and they are awesome

Me too. My curries cooked in the oven are pretty good but that's not the point in my humble opinion. They don't have the BIR taste. We all know that when you order a curry from a BIR, you're not kept waiting for an hour while it's cooked at gas mark 4. By definition, such recipes can't be authentic if our objective is to emulate BIR efforts.

[Mark J]

Sure I agree

[DARTHPHALL]

Does that mean that DARTHY needs to encourage P chapman to desist from creating his pointless publications via the medium of extreme violence ( WERE DID THAT CHAINSAW GO ?? ).
Alternatively we could burn his house down & throw him in a lake weighed down with a small family hatchback !!
 this is probably more acceptable  unless anyone has a more interesting way to stop him polluting the kitchens of our proud & green land.

oh yes " i`ve got a dead Alien in the attic if you want it "!!
             
              love & best wishes DARTHPHALL ( Admin we don't have a darkside smiley !!! )
 You heard of Black Death well below is a new & more virulent strain called DARTHDEATH !!!!
 l

[pete]

I have had very good oven results too.
I believe the difficulty in cooking in a pan, like a restaurant, is because the curry gravy is so hard to get right.
Some restaurant meals are just curry gravy heated up with pre cooked meat!

[thomashenry]

I have had very good oven results too.
I believe the difficulty in cooking in a pan, like a restaurant, is because the curry gravy is so hard to get right.
Some restaurant meals are just curry gravy heated up with pre cooked meat!

Of course they are. The standard dishes (vindaloo, bhuna, curry, Jalfrezi, korma. etc) are all made by combing different pre prepared ingredients in a pan. There's no casserle going on!

If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.

[Curry King]

If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.

I think Dhillon's sauce and gerneral recipes are way of the mark, you get something that resembles a restaurant curry but its miles off. 

The gravy and curry recipes posted on here reproduce restaurant curry a great deal more authentic than Chapman or Dhillon books do, save your money.

[stephen west]

If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.

I used Kris Dhillon's sauce and Mark J's techniques, and the restaurant curry I made was spot on. It had the depth, and, I'm sure, "the taste". I don't like Kris Dhillon's recipes, but the sauce worked fine for me.

I haven't had time to experiment to see if it was the technique, or using the pre-bought madras curry powder (East End) that did it. If it turns out to be the madras powder, I'll experiment to see if I can produce the curry powder myself.

Thanks,

Stephen

[Curry King]

I tried the Dhillion gravy a while ago and thought it was very bland, I assumed that this was down to the fact that every recipe has garam masalla in to pep up the taste.