Well, we ended up cooking Chewys 3 hour base, but did it in the new pressure cooker in 35 min's.
A couple of mates turned up later and we rustled up a balti, dopiaza and a bhuna. We were all unanimous in that they were the best curry you could get in Australia.
I think my quest is over. It's the old "if it ain't broke don't fix it scenario." I think the presure cooker made a huge difference. The sauce was sweeter than normal, and obviously a lot of the goodness in the ingredients are retained by having a shorter cooking time.
I'll be sticking to this one............I think

Julians pillau rice is EXCELLENT. I've cooked this a few times now (in the rice cooker after the frying stage, I just add an extra 1/2 cup of water) and it really is bang on.