I had a go at making the curry tonight, so I thought I'd post my results here.

This is a picture of the first one I made:


I was very surprised to find that it did actually taste exactly like a standard BIR curry. Hooray! Not the best curry in the world, but it did have 'that' taste.

I followed pretty much the B Edwards basic madras recipe, with a few changes/additions:

To the heated oil I added onions, let them soften then threw in salt, dried fenugreek, chilli powder, tomato puree, spice mix and chopped garlic. Fried this for 20 - 30 seconds then threw in some base sauce. Let this get hot then I added the pre-cooked chicken. once this was all bubbling, I added green chilli and corriander and let it cook for a minute more.

I decided to make another one after I'd eaten the first one (Ihave 2.5 litres of sauce to use up!) so I made a larger quantity in order to take 2 tubs of it to work tomorrow.

I videoed this as you can see here:

curry

My cam battery died before the end so you can't see me add the meat / corriander etc.

I think I prefer the first one I made to this second one since I don't think I added enough of the spice mix to the second one. I also added some cumin seeds to the second one as you can see in the video. I used my industrial sized wok since making the first curry in a frying pan proved a little messy with the sauce splashing over the edges.

Anyway, I've very happy with the results so far

When I added the garlic/spices etc to the oil, I could smell that distinct curry house style aroma. 

Quote from: Chaa006 on November 04, 2010, 04:55 PM

Quote from: chilli chopper on November 04, 2010, 04:31 PMI did make a curry from the original 'Curry Secret' book by Kris Dhillon but it was disappointing.

Interesting,  I am just re-trying Kris Dhillon's recipes and methodology today.  After slowly but surely moving towards a more individual style,  I now feel the need to go right back to my roots to remind myself where I started.  The stage-1 sauce is just cooling now (one change : I used red onions), and I will try to take some photographs at subsequent stages (when the steam has cleared !).  One thing that I know in advance I will do is to double the quantity of sauce per unit of meat, and double the quantity of spices per unit of sauce : in my early days, these two modifications made a considerable improvement to the quality of the final dish.

** Phil.

Thinking about it, now I've made a curry with the Bruce Edwards base (see my next post) the recipe for the Kris Dhillon base seems OK to me - it's just very plain with no spices. So if, as you say, double the quantity of spices per unit of sauce, it should be tastier results

OK I'll ask the mrs to wield the camera in the kitchen for me!

I pre-cook the chicken the way Bruce Edwards suggests, and I'll follow perhaps one of his basic recipes then. I'll make a fairly small curry so I have enough chicken left to make another with different ingredients.

I did make a curry from the original 'Curry Secret' book by Kris Dhillon but it was disappointing. I have higher hopes for this!

I'm not a stranger to curry cooking, but only in the traditional style, so this will be fun at least, even if it all goes to pot

Hi,

Looking at that recipe, it only uses 1tsp of the spice mix and a pinch of fenugreek. I wonder if that will change the taste of the base sauce much?

I tried the sauce this morning after blending it and although OK, wouldn't be that nice if that was the main flavour of the curry.

Still I'll probably give it a go but add some garlic too since I love garlic flavour and some green chilli.

I'm not sure if will be of any interest to anyone but I could film it and upload to youtube for comments.

Hey all,

Last night I made the Bruce Edwards curry base - the updated one he listed here on these forums without celery and radish etc.

I want to make a curry with it either tonight or tomorrow so I was wondering if anyone can recommend a particular recipe?

I'm tempted just to make something up myself, but I thought I'd ask here first.

I'm not into massala (creamy dishes) so just chicken curry/madras style ones I'd like to try first.

Thanks 

I was going to video myself making the base but I forgot. Perhaps i'll do that next time

Hey all,

Just joined so I thought I'd say hello.

I'm a big fan of curry and have been cooking them at home for years, mainly home style curries. If any one wants any advice, please give me a shout.

I'm looking forward to finding the best restaurant curry recipes and gravy recipes so I hope I've come to the right place