In reply to boab's thread from a while ago (which I've just read!) about pre cooking chicken fillets:


I always wrap my chicken breast fillets in foil and pop in a preheated oven (electric fan assisted @140 ...gas mk 5?, you will have to check that one) for 35 mins. They cook in their own juice and always come out tender and juicy, ready to cube and pop into a curry! 

Can anyone recommend some good ginger and garlic purees? The ginger purees I have used in the past haven't been that good and so now I always use fresh ginger, which is excellent, but it is nice to have a puree to fall back on - and easier - not that I'm lazy of course

Hi everyone, fantastic site and I've not even had a proper look yet!. I have spent over half of my life looking for 'the' restaurant curry sauce recipe, haven't found it yet - but even if I don't ever find it, it has been a lot of fun trying! . I have a curry page on my site with a few of my recipes http://homepage.ntlworld.com/c.mcdonagh1/
I can see me spending a lot of time here!