I use TRS Coconut Powder. Seems to do the trick.

Have a look at Mick's website - http://cbm-mick.blogspot.co.uk/ and give his King Prawn Chilli Masala a go. I substitute the Prawns for Chicken and use only 1 chef spoon of Red Masala paste but it is very tasty and is exactly the same as the CCM in my local TA.

1. Chilli Chicken Masala
2. Chicken Jalfreizi

Defo sounds like the browser Adobe Reader plugin to me. Just upgrade to the latest version or re-install Adobe Reader.

This book is fantastic and well worth the wait.

Hi Mick,

Many thanks, that is the one. This one was quality from what I remember. I hope others will give it a go.

Thanks again

Nick

I remember a base sauce I made a few times where whole spices were infused in water and added to the base sauce. I cannot remember whether it was from this site or RCR but it was pretty good and would love to try it again now that my cooking technique has improved.

I don't know why but I think it may have been posted by Mick (Curry Barking Mad) but I could be wrong.

Mick - If you read this and it was one of yours, please can you post it here or PM me the recipe.

Cheers

Nick

Chewytikka 3 hour base is hard to beat. Have made it a few times now and gives great results no matter what dish I cook.

In 2011 I have tried spiced oil, bhaji oil, different spice mix, stock from chicken bones, spiced water and loads and loads of base sauce recipes. I have had some successes and many failures but I have had a good time and have learnt so much from trying new techniques etc. Although my curries have been pretty good and are better than some of the takeaways in my area I think I am in need of some solid practice so I decided to go back and use Chewys 3 Hour base which although I have only made once I had fond memories of.

After knocking up a batch of this sauce (along with Chewys spice mix) it made me realise just how bloody good this base really is. I made my usual Madras but now used my newly purchased splatter guard which allowed me to let the sauce caramelize on a high heat without fear of making a fine mess ? I was happy with the result and my Mrs even more so!! In the past I have been so conscious of mess that I did not want the sauce to splatter that I have constantly stirred the mixture thus not letting the spices cook properly.

It was by far the best Madras I have made partly down to the excellent base and partly to the techniques I have recently picked up from Chewys, Julianss and CBMs videos. I went on to knock up a perfect Korma and a Chilli Chicken Masala both from Micks book/video. The Chilli Chicken Masala was a bang on 100% replicate of one made by my favourite restaurant and have not seen anything like it on this site. All three curries sat nicely in my new Curry Station which I was well chuffed with. http://www.jean-patrique.co.uk/629/product_detail.html

Anyway, I am going to get my head down this year and stick to using this base rather than trying out anything new or different and will concentrate on improving my technique.

Best of luck for 2012

Nick

Lovely jubbly indeed!! What a cracking idea by putting a large sieve over the pan. My mrs will be well pleased when I demonstrate that tip. To be honest the mess has put me off cranking up the heat so this will definitely help me out.