Hi UB, do you think this method would work with lamb?

Thanks again UB, I will make your base and have a go at your highly regarded Madras and post the results.

Many thanks.

Thanks  for your reply UB.  Do you remove the chicken from the water and spices so you are left with just the pieces of chicken and discard the liquid?

Thanks.

Hi UB, just been reading the rave reviews about your Madras.  Can you clarify that the kilo of chicken in your chicken base is used in a curry and the liquid is saved for use in other recipes.

Ok, curry made and I am pleased with the results.  I feel the base will be very flexible where other recipes are concerned and will also be a good base to experiment with.  One of the best things for me personally is the fact that this base does not have any unpleasant aftertastes and it is most certainly not over powering, making it more adaptable.   Thank you to Smokinspice for submitting this very well researched high quality base.

I am about to make this curry, will post the results when finished.

Ok, I have now made this sauce and it has turned out like I thought it would, very tasty but not BIR taste as yet.  I am going to make a Bhuna using Curry Kings tried and trusted recipe and will post the results of that also.  One thing I would change about this base is the amount of tomato soup, I would use a 300g tin as opposed to the recommended 400g as the soup seems to have over powered everything a bit.  Thank you to Onion for posting this tasty recipe.  Below are a few pictures.

I am going to have a go at this sauce and will post results and hopefully some pictures as well.  Watch this space.

Thanks Kaled, I might give it a try myself.  It also makes sense to me to use corriander stalks because I am sure the BIRs given they don't like to throw anything away.

Has anyone tried this base and if so would you recommend it?