Quote from: Petrolhead360 on May 30, 2012, 01:27 AM
Sorry, I didn't read your post properly and now from my iPad I realise your point about the server.


So try the photobucket App and that seems to work using the iPad.
Example below using the share with the img link.

Hi Petrolhead!

Thanks for the info

Testing -


I hope the image isn't too big, I can only crop, not resize on the iPad. But, I suspect there's an app for that

Cheers

Edit: Testing failed, image too large, back to the pc.

The chicken tikka, made mostly to Blade's recipe, I included onion seeds because I like them



http://img69.imageshack.us/img69/6053/1338322574551.jpg



In the pan, looking very appetising being such a lovely deep, rich red colour. Differently to previous curries I've made, the base sauce wasn't added until after the pre-cooked chicken. This had a bit of a detrimental effect to the finished dish as the chicken seemed then overcooked. I think that next time I'll under cook the chicken before adding to the pan.




http://img406.imageshack.us/img406/7501/1338322810050.jpg




The finished dish, photo taken inside (for colour difference). We love chips, yes perhaps it should have been rice, but given the choice we always choose chips!



http://img684.imageshack.us/img684/9928/1338323130887.jpg



This photo taken outside. Really pleased with the look of this vindaloo (first one I've cooked!)



http://img269.imageshack.us/img269/2737/1338323308105.jpg



Importantly though, flavour and taste. Well interestingly for us, the heat strength seemed more like Jahlfrezi. Depth of flavour was great. Salt was the baddie though. Far too salty, the chicken breasts were brined for a few hours initially, but not with 60g salt per litre of water, two good pinches of salt in one litre. The tikka had salt, of course the recipe had some salt too.




This was cooked for two though, and we've found before that doubling up on amounts can be too much. Has anyone else found this?




I'd certainly make this again, slight misnomer on the recipe though, in the ingredients tomato paste was listed and omitted in the method. I added it after the spice had singed.




Comparison to my local BIR's, close, very close in terms of look, smell, nearly there with taste, BIR sauce seemed to be more smooth and have a better consistency. I shall continue with the quest though!




Note to self, under cook the chicken, add less salt, add lots and lots more chillies!




Finally the curry assault on the cooker!



http://img585.imageshack.us/img585/7383/1338323737966.jpg



it was tempting to leave the cooker like this, but seeing as I'm not at home it was only polite to clean up really well!


Apologies for the images having to be clicked on, damn iPad, stupid Apple products not being compatible with the image server, grrrr! Rant over, sorry!

All the best Colette.

Quote from: hcoool on May 19, 2012, 05:52 PM
Still haven't made it to mint and mustard, booked in on Tuesday night.

Anyone else been?

Hi Hcoool!

Do please let us know what you think of Mint & Mustard, I regularly drive by but we've got our favourites, have you tried Ruby's in Station Road, their chicken tikka is amazing. After I complimented the chef on his chicken I was invited into the kitchen to see the charcoal fired tandoor! The very enthusiastic chef told me that the charcoal gives that 'smokey' flavour. Shame that Ruby's never seems that busy, as we find their curries are very good.

All the best, Colette

Great post, thanks, I only saw one in the clear Somerset skies but also spotted Saturn in the South!

Quote from: curryhell on April 10, 2012, 06:18 AM

Quote from: Terramamba on April 09, 2012, 11:25 PM
Hi Curryhell. Yes, a true representation. Yes, chicken tikka, thighs, cooked whole, then sliced before adding at final stages of cooking. Yes a different look, possibly due to using my heavy cast iron pan, seemed to hold the heat, I timed the various cooking stages too, lots of reduction. Also I didn't have any tomato.

The taste, what can I say - delicious!

Thanks for clarifying T.  The reason I ask is that you made the dish wiht the C2G base as did i when i made my phall on Saturday.  It too turned out a different colour than it normally does.  Like you it got a hell of a lot of reduction but i struggled to get the consistency I like.  By that time it was more brown than orangey red  .  Tasted ok but full report on that later.
Was that no tomato paste  which would make a difference not only to the colour or no fresh tomato?  The later would obviously have very minimal impact on either.

Hi CH, only fresh tomato was missing, like you say, minimal impact. As for the consistency, for me, spot on  ;D

My camera was set to auto, so it may well have flashed

Quote from: curryhell on April 09, 2012, 11:16 PM
Hi Terramamba.  Good to see you working away with the NIS.  Can you tell me if your pic is a true representation of the finished dish?  From what i'm looking at the chicken doesn't look like chicken tikka but ordinary pre-cookded chicken and the sauce is very dark brown .  Aesthetics maybe, but the look is very different from the pics of your first attempt and different from all the others posted here  . But you obviously enjoyed the taste 

Hi Curryhell. Yes, a true representation. Yes, chicken tikka, thighs, cooked whole, then sliced before adding at final stages of cooking. Yes a different look, possibly due to using my heavy cast iron pan, seemed to hold the heat, I timed the various cooking stages too, lots of reduction. Also I didn't have any tomato.

The taste, what can I say - delicious!

One HELL of a CURRY  ;D

This dish gets better the more I cook it 

Quote from: jb on April 09, 2012, 05:00 PM
Can I ask exactly how long did you cook the onions for???  thanks Jb

Hi JB, I really wish I could give you an exact answer, truth is, bloody ages  : in the accompanying video, the onions when knifed should offer no resistance at all, at a guess it was probably about two hours, maybe bit more. Sorry I wish I could be more helpful. They were very, very soft. 

Curry2go Bangladeshi Style Base Sauce Three Litre

I

Hi Michael, that looks bl**dy fantastic, chicken tikka in a tandoor is the best IMHO! So glad my chicken is marinating, curry again? Why not