Looks great lc. Really good depth of colour there 

I have just made this with chicken tikka but the texture is off for me. I used coconut flour which I think must be a no-no as it's a bit grainy. Lesson learned :/

I am pretty sure that I heard Chris say sometime long ago when I watched the Vid that no salt is needed as the SR flour has it already?Not sure if I have the correct info but I just add a pinch to mine

Fan-bloody-tastic!! Great pics and story

Thanks for sharing 

No photo as it was gone in a flash but we had chicken tikka( first time using blades recipe) with garlic h4ppy naans, salad and a few chips delish!

Well the marinade is basically 2 parts yogurt to 1 part paste with a bit of garlic, methi and chilli so you could knock up a tiny portion of fresh if you wanted but as the recipe is quite old (i think) it might be just trail and error , let us know how you get on:)

I haven't made this so don't know for definite but if you haven't any fresh marinade left then I would use some of the stuff that has marinated the chicken. It's gonna get cooked anyway so shouldn't be aproblem.

That's what I would do in the same situation

How's the journey going?

I don't think that's a problem...... I have a problem because I haven't got all those chillies ..

I have that book Bob. Not sure I will be trying that curry though as all the nuts and coconut aren't relly my cup of tea.
Would you make it again?

Lou