... that does make sense - if I'm trying to replicate a BIR flavour, I need to do it as near to the way the BIR does it as I can - and, therefore, if they use pre-cooked chicken - and it impacts positively on the flavour, so should I.

Thanks for the feedback folks!

Harry

... why?

I can understand it from a restaurant perspective but if you're cooking at home why can't it be cooked with, or at the same time as the curry? As a newbie, I've no idea - it just seems that re-cooking pre-cooked chicken (for quite a while, it seems) is going to make it less tender than if cooked for just the length of time it takes to cook.

... but I definitely haven't got 40 years!

Harry

Thanks Mr Dhali (do you make surreally good curries? - or should I get my coat?)

I'm taking your advice - and I'm not going to put fennel in the base.

I made another Chicken Madras last night and was much happier with the result - I followed Chewy's recipe (including the splash of Worcester Sauce). However, I took the very naughty step of using a heaped teaspoon of powdered vegetable stock, but in my defence it was because I'd run out of salt (shameful culinary error) and this stock I've got is very salty. I'm not 100% sure why the curry was better than the previous one, but I think the way I cooked it was relevant. I think for newbies like me it's scary to have the heat on so high (frightened of burning the garlic) but this time I had it on full and kept it that way for the whole process.

Cheers mate

Harry

Hello there,

I'm new myself, having only been a member for a couple of weeks - but my curry hobby is already turning into an obsession. This is a fantastic place.

Harry

... and the kids loved the Korma (and that's praise indeed from them buggers!) and the Jalfrezi was decent - less pleased with the Madras - something definitely missing on the flavour front (piece of lemon? amongst other things), although the heat was good. As it was my first go, I'm very happy - although I didn't realise how quickly this would turn from a hobby into an obsession. I definitely thought the coriander stalks added loads of flavour to the base sauce. Saw some bloke on Youtube putting some fennel in - might try it.

... thanks Phil! Good tips - which I will be following closely.

... I've made my first base sauce (I went with Chewy's) and tonight I'm using it tonight for the first time. I might be stretching myself (there's no might about it!) but I'm going to try and do three different curries for tonight - Prawn Korma for the kids - Prawn Jalfrezi for my wife and Chicken Madras for me. Wish me luck.

http://www.ifood.tv/recipe/semmel_knodel

Don't know if this is any good to you. I live in Munich and my is wife German - she said this recipe is pretty authentic. Fortunately for us, the supermarkets here all sell them - either pre-made or in mixes.

I'm from Chorley originally - nearby Darwen has some fantastic curry houses (the Akash and the Anaz were my favourites). For the last 20 years I lived on Merseyside - first in Woolton, where the Jewel of India (ok) was the local. Then we moved to Formby and the local curry house there is known to locals as the School House (actually called Hilal Balti House). I loved it there - we used to call it "the 38" because if two of you went for a meal it always came to 38 quid - whatever you had. Chicken Tikka Jalfezi was my usual and is the most missed.

Good idea about the Asian Supermarket, Chewy. Thanks.