Thank you again Ray for you positive thoughts

.
Hope this teaches the un believers on this site of my Curry cooking prowess ;D.
As there are many who ignore my efforts( do you think i post for my own benefit ? )
As for the over spicing mmmmmmmmmm.
It could be because of the amount of water added may not be enough.
or the desert spoons , i use just over level but not heaped to maximum,
if you know what i mean.
My Garam-masala is fresh ground by an Asian friend i met on e-bay KAMILA who runs
( SPICEOLOGY).
Rajah is my main spice brand but not all but as they are all in big jars i cant tell which is
which etc...
I don't use any Chillies just powder.
I believe the other reason for over spiced food is the fact that it is cooked for so little time, this is why ( i`ll answer my own question everybody !!) take-away Curries don't keep very well & lose flavor, they
for economy sake keep it heated through the night & therefore over cook the spices & the smell is lost, my Curries never smell as good as the cupboards the spices are kept in ;D, cooking degrades spices simple.
I'm sure Ray you`ll get it right ( i think it was mainly the water content).sorry but the chefs are a little vague & we do what we can with what we got etc...
Glad the chicken turned out tender, you will find that it goes yellow when in the curry freeze a portion & have it another time,mmmmm!!
Had a Take-away last night ,the missing smell is very,very,very much like bulk buy French Onion or minestrone onion soup powder( Maggi brand) we are getting closer chaps.
I need to check this theory out .
DARTHPHALL...........