The teaspoons I use are the ones to make tea with - not chef's measures. Probably 3ml is about right. If the sauce ends up too salty, don't put the salt in at this stage. The chef who taught me used a lot of salt - I like things to have plenty of salt, but it's probably healthier to leave it out. The spanish onions I buy are gigantic ones - easily 1/2 kg each. This may be why the other ingredients stand out, if the onion used is smaller.

Thanks for trying the recipe - glad you enjoyed it! It definitely turns out green - the colour of the finished dish is the usual colour due to the spices added at that stage. I made my curry yesterday, and was intending to leave it overnight to eat today. But, as usual, I tasted it yesterday and ended up eating most of it!! Thoe moreishness got to me too !!!

Hi all,

I posted this in the "curry base" section, but thought I post it here too, cos I thought it would have a better home in this section!

I mentioned I use Pakistani basaar as my only spice used - Pakistani basaar is really easily obtained here in Bradford. The one I like best is Star brand basaar - it's really basic packaging (poly bag with a sticker!) but imported and really great. The only downside for me is it has whole dried curry leaves in it, which I crumble with my fingers into the pan. The other alternative which I find ok is East End Ground Mixed Spice (sub-labelled Pakistani Basaar). That's quite nice but I only use that when I've run out of Star brand and forgot to buy some ... :-S).
As for the fried garlic paste - that reminds me of another important restaurant secret. Have you noticed how takeaway kitchens all have the high flame asian cookers? This is because when you fry the garlic/ginger at the start of making a curry, you must fry it on the maximum heat (looks scary, but must be on a gas ring really turned full) for the full 5 mins, stirring continuously, to give the almost burned-fried garlic taste. If you gently fry the garlic/ginger, it doesn't give nearly the correct flavour. Try it - I'm sure you'll agree it's a top tip.
And another thing I forgot to mention, which I hope you'll try and report back. In the restaurant lesson I had, the chef used 1 level teaspoon of garam massala along with the 4 teaspoons of basaar. I really don't like the flavour that garam massala imparts to the dish - I can tell it's there no matter how small the quantity. I don't use it in mine at all - but if you recognize and like the taste of it, try adding 1 level teaspoon.
When all's said and done, remember that the good restaurants use spices conservatively, only adding them in quantities such as the English would add things like mustard powder to dishes - in small quantities. The real flavour of a good curry is from fresh ingredients, the chilli, garlic, coriander, etc. Each portion of the recipe I mentioned earlier contains no more than one teaspoon of spices per portion!

Hi all,

The pakistani basaar is really easily obtained here in Bradford. The one I like best is Star brand basaar - it's really basic packaging (poly bag with a sticker!) but imported and really great. The only downside for me is it has whole dried curry leaves in it, which I crumble with my fingers into the pan. The other alternative which I find ok is East End Ground Mixed Spice (sub-labelled Pakistani Basaar). That's quite nice but I only use that when I've run out of Star brand and forgot to buy some ... :-S).
As for the fried garlic paste - that reminds me of another important restaurant secret. Have you noticed how takeaway kitchens all have the high flame asian cookers? This is because when you fry the garlic/ginger at the start of making a curry, you must fry it on the maximum heat (looks scary, but must be on a gas ring really turned full) for the full 5 mins, stirring continuously, to give the almost burned-fried garlic taste. If you gently fry the garlic/ginger, it doesn't give nearly the correct flavour. Try it - I'm sure you'll agree it's a top tip.
And another thing I forgot to mention, which I hope you'll try and report back. In the restaurant lesson I had, the chef used 1 level teaspoon of garam massala along with the 4 teaspoons of basaar. I really don't like the flavour that garam massala imparts to the dish - I can tell it's there no matter how small the quantity. I don't use it in mine at all - but if you recognize and like the taste of it, try adding 1 level teaspoon.
When all's said and done, remember that the good restaurants use spices conservatively, only adding them in quantities such as the English would add things like mustard powder to dishes - in small quantities. The real flavour of a good curry is from fresh ingredients, the chilli, garlic, coriander, etc. Each portion of the recipe I mentioned earlier contains no more than one teaspoon of spices per portion!

Thanks for the edit - I hope people try it and enjoy it as I do! I don't add any liquid at all to the curry base sauce - only in the oil at the start of making the curry itself. If the curry base is reduced to a paste, it doesn't matter how long - could be any amount of time really, 45 mins is just an estimate. The guy who gave me the lesson is of Pakistani origin, and one of the nicest people I've met. For example, he once called to see me at work, and asked if I'd had lunch. I said no, but would get something later. He said he was going for his lunch, and came back with a HUGE nan bread filled with massala fish, kebabs and salad, and a drink !!! Real gentleman!

I absolutely LOVE curry - it's my favourite food of all time - especially chicken massala. I've eaten in curry restaurants all over the UK, and it frustrated me no end that I couldn't reproduce that taste. It has to be said though that my taste is for Bradford curries - the southern ones don't do much for me. I've eaten in restaurants all over the south of England, and they have the same bland redness to them (in my opinion - no offense meant). The base sauces listed here all seem a little too complicated - I've tried a few from here and other curry recipe sites - and they all seem to have too many ingredients. I can assure you that the restaurants around here all use the very simple base sauce I described above. If you give my recipe a try (doesn't take long - I've got one on the simmer as I type !!!!), I'm sure you'll be impressed.

Hi all,

I had a lesson from a chef in a Bradford curry restaurant. The base sauce is easy, very few ingredients, and works a treat. Makes about 5 portions of curry when prepared. Blend 1 large spanish onion, 1 whole bulb garlic, 1 level teaspoon salt, 1 level teaspoon green cardamom powder, 1 good pinch dried methi (fenugreek) leaves until really smooth. Simmer on a very low light for a good 45 mins till really reduced to a paste-like consistency.
To do an authentic takeaway chicken massala, all you do is this. Cut 1kg chicken fillets into 1" cubes, wash and drain in a saucepan, add 1 level teaspoon turmeric powder, 1 level teaspoon chilli powder, and set aside. In a large pan (I use a wok), heat 5 tablespoons vegetable oil, 5 tablespoons water (yes - sounds wrong but trust me), 1 tablespoon minced garlic paste, 1 tablespoon minced ginger paste, 2 level teaspoons salt, 1 teaspoon dried methi leaves, and simmer for 5 mins on high heat, stirring continuously. Remove from heat, add 4 heaped teaspoons pakistani basaar powder (or mixed curry powder), stir into mixture off the heat. Return to heat, add chicken, mix together, and cook over medium heat till chicken has turned white. Add curry base sauce (all of it), simmer for 30 mins over a low heat. Add a handful of fresh chopped coriander leaves, 2 chopped fresh tomatoes, and chopped fresh green chilli (chilli depends on heat required - I like it hot and add 6 or 7). Simmer a further 5 mins. All done! Perfect Bradford takeaway chicken massala.