Anyone else veer away from the standard chicken breast/lamb/prawn as your main ingredient? I've been using (skinned) chicken thighs - often on the bone - more often recently, because I think they add a more 'chickeny' flavour than breasts do. Years back, many restaurants charged extra for 'breast of chicken' curries, and used other parts of the chicken as standard. Now, I'm thinking of trying to make a decent duck breast curry - thinking that duck is a nice fatty meat, so should carry the flavour well. If I could find mutton, I'd be using it - and have plans to acquire some goat meat from a local source.

Anyone got any other suggestions/experience to share?

Hiya - some of you may know me from a certain other curry site - but this one seems to be more active, and has a wealth of info on it - so here I am!

I'm passionate about curries and Indian/Bangladeshi/Pakistani food - been eating the restaurant versions since the late 70s, and trying to cook them since the 80s, with varying degrees of success. The past couple of years I've got closer than ever - mainly thanks to the other site and a couple of e-books - the latest being Julian's of course I've been through the Pat Chapman and Kris Dhillon book stages - but never really got anywhere close with them!

I'm a Brit living in the far west of Ireland, where there are few decent curry houses - the best being 30 miles from us, so we don't get there very often. I still have relatives back in the UK (Brighton) so indulge myself currywise whenever I get back there - both for instant satisfaction (ooer!) and as a kind of quality control on
my own cooking - I find it tends to drift if I don't refer back to that restaurant taste from time to time.

Anyway, here I am, with 10 litres of Julian's C2G base in the freezer and a yearning to put it to good use. Looking forward to getting to know you

Jo