I keep seeing the word "Bagar" flying about. What does it mean in terms of cooking?

Does anyone have any good recommendations for containers/jars for spices? I usually buy big packets so the little spice jars won't work. Looking for something that's cheap, but does the job. Any ideas?

My Naga Masala kit arrived from Curry Kits. Looking forward to cooking up this considering it's classed as the hottest curry in the world, and makes a Phal taste like a Korma.

Anyone tried one? I'm very excited about this one!

I love spicy curries! I'm not one of these macho football hooligans that thinks a Vindaloo will boost his ego, but I'm more of a "spice hunter". As much as I love the hot curries I've had to relax on them a little because they've starting to cause terrible digestive problems (to put it lightly).

I had a Phal last week, was lovely, but the following morning I was back and forth to the toilet for about 6 hours. Make no mistake, I was disposing liquid lava.

Are these "hangovers" more common as we get older? They've only started happening recently. Or are there any tips for reducing them?

I remember eating a curry that was made with a whole chicken - boneless - and it was amazing! Rather than cubes of chicken (as in traditional curries in the UK) it was stringy bits of chicken.

I believe it's sometimes done with left-over turkey at Christmas. If you've ever done it, you'll know the texture I'm talking about.

I have a whole Chicken, but want to make a curry with it instead of using Chicken fillets.

Should I cook the Chicken the over first? Or boil it? Ideally I'd like to be able to strip it, then make the curry with it without it drying out.

Appreciate any response. If anyone has any links to a recipe feel free to link me

Thank you

Found the site after searching for recipes. Looks like a great community.

I'm James. I work 14 hours a day in Internet Marketing and Web Design and when I have free time I love to cook ... the only thing I seem to cook though is curry. I love it.

I started making curries at about 20. An ex girlfriends mother made a curry, which looked more like soup. That day I went home and started making a curry from what I had in. Granted it was awful, but that's where I began. At 25 I'm still cooking curries and my experience is getting better. I mess up a lot, but it's a learning curve.

I hope to increase my experience and knowledge of curries. I've moved off the pastes and now make them from scratch. I will say one thing ... cooking a curry is an art. To get the spices to work with each other and to get that amazing taste is difficult.

If I had my way I'd make a curry every day of the week.

Anyway, thanks for such a great forum, and I hope to meet you all in cyber space soon

James

Im just cooking a vindaloo, was following a recipe. I cut the ginger thumb into blocks and stuck it in the blender. Not I am cooking it I can see lots of ginger strands/fibers. They look like bones. I noticed this when the chicken was marinating in the fridge.

The curry is still cooking, but I really hope those fibers dissolve or become like string. The look like very thing chicken bones.

You think it will be ok to eat safely? Im very paranoid about bones. Maybe I should have chopped the ginger finer.