Firstly thanks for the assistance I've already received here.  Very helpful.

My current problem is that having just made a tester portion with my chicken & gravy bases, I've discovered that the chicken itself is a bit dry.

Could someone suggest what I may have done wrong to my chicken in the first place (under or overboiled? too long on the hob?) for future reference, & secondly any ideas how I may be able to ameliorate the problem if poss.

I'm asking here (rather than in the recipe section) because I know it's not a recipe problem & I have a really yummy sauce, it's rather a lack of culinary general knowledge on my part.

Thanks.

I'm making UBs Pathia today in order to eat it with friends tomorrow night.

What reheating method would you recommend.  Can a curry survive being reheated on the hob without burning elements or tarnishing the taste? Do you just nuke it (as I would normally do with a takeaway), Pop it in the oven for 15mins @ 175c?

Or should it not matter really if it's cooked right in the first place?  ;D

I understand the difference between Indian & European Bay leaves.

As I cant find the Indian variety at the moment (and I've run out of searching time for this weekends curry), any advice on using the standard variety instead.

I understand from this site that they aren't as strong, should I increase the quantity?

Am attempting UBs Pathia, gravy & chicken.

Sorry, but when advised to blend the gravy at the end of the cooking stage (I'm trying UBs), to create a smooth gravy what do you mean by this exactly.  Not stick it in a blender?

thanks,

Bodmass