Agree with Phil.

It

Joo, I think you

We just finished the reheated Chicken Jalfrezi (Richard Holme/MrCk) recipe that I made this morning. I paid special attention to scorching the onion and pepper. Edges were black on onion and blistered on the pepper.

It was good but not the best we have had. For some reason the sauce was thinner than usual and the flavour not quite there. And there sits the problem. There are so many variables when cooking BIR. The fault is of course mine.

Quote from: romain on November 17, 2019, 11:21 AM
JalfreziT - glad you liked it! I do like Steve's recipes as well.

I was also very interested when reading your Jalfrezi recipe. The part about charring the green peppers being key. I sometimes pre-scorch the onions and peppers, sometimes not. My Jalfrezi dishes are usually pretty good, but sometimes

Tried Romain

Not sure how that alleviates MickyP

Not wanting to be left out, I asked Mrs JalfreziT to get me a supermarket curry.
I've just finished what was described as, "Kashmiri Style Chicken Rogan Josh". I am still enjoying some post-consumption burping

It was on special offer for 2,89

Yousef/Admin - can we get the site to actually upload and host images. I wanted to share an image, and I really can't be bothered to fanny around uploading it to a third party hosting site, before adding links, etc. etc.

There has to be a quicker and easier way and I'm sure it would encourage more users to post pictures.

Quote from: romain on November 13, 2019, 03:24 PM
The only thing that dictates the juiciness of chicken (or any protein that isn't taken to the stage of collagen breakdown) is the internal temperature. That's not specific to Indian. It's food science. There is no such thing as sealing in the juices. That is also food science.

You sir, are a breath of fresh air   
I sincerely hope you stick around.

Welcome on board Doug.

Have you been cooking curries long?