Hello all,
Ive had one of my greatest successes upto now
I know its a bold statement but i really got the BIR taste i was after with this one.
Think a lot of it had to do with the new base i have developed. Actually i say 'developed', its been more trial and error with the emphisis on error.
Like most everything i make, it is a mix of other recipes i have tried and 'borrowed' from, plus a few of my own additions ;D.

You can see the base in the 'Curry Base Recipes' section under 'Vindamoos Base'

Jalfrazi

Ingredients
2 tbsp vegetable oil
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
6 fingers of okra chopped into half inch bits (optional)
2 Medium Tomatoes Cut into quarters (not tinned chopped ones)
4 garlic cloves, finely chopped
1 very small 5p size peice of ginger finely chopped
4 red birds eye chillies, chopped in half and down the middle (should be green i know but i think red add something a bit special)
Quarter tsp black pepper
2 person portion of 'Vindamoos Base' sauce
3 tsp sugar
1 Table spoon of lemon juice
Small amount of coriander stalks and leaves

3 tsp of Spice Mix (which consists of)
                                                            1 part chili powder
                                                            3 part turmeric
                                                            1 part cummin
                                                            2 part coriander powder
                                                            2 part Curry Powder

Method
1, Pre Cook the chicken/onion/pepper/okra put to one side
2, Sizzle the garlic/ginger/chillis until the garlic starts to brown
3, Add in the spice mix and the black pepper and sizzle it for about 2-3 minutes
4, Add base sauce and sizzle that for a 4-5 mins constantly stiring
5, Add in the chicken/onion/peppers/tomatoes/okra and half a coffee cup of water simmer for 15 mins
6, Add in sugar/lemon juice/coriander and stir thoroughly, simmer for 5 mins then serve


The sause should end up being very saucy  if you know what i mean, but i like that
If you want to keep it slightly dryer dont add the cup of water.

I would love someone to make this just to confirm im not going mad

Any questions dont hesitate to get back to me.

ta
gaz

fraid not, but i think im going to make it again sometime over the weekend just to make sure i wasnt dreaming the entire thing :
so will try to post some pics then.

gaz

i agree that its not a fast dish to make but i think the extra simmer time gives the chicken time to absorb flavour and the okra and pepper time to impart flavour to the finished dish. I feel okra is a very underated flavour ingredient.

ta
gaz

i cook it along with the onion and pepper at the start, i try to keep all the veg moving in the pan for the initial blast of heat
when the okra start to do that sticky thing it does i take them all off the heat and put to the side.
the 15 minutes simmer i give, cooks the okra/onion/pepper the rest of the way through so its nice and soft.

ta
gaz

How much exactly do you mean by " 2 person portion of 'Vindamoos Base' sauce" or is it to choice?

Im going to have a go at this recipie with a different base for now as i have a load in the freezer i need to use up.

Thanks.