Hello Chewy.  Long time no speak.   That dish looks fantastic mate.  I'd have that no worries. 

That's a great article...  I'm also trying to find a Chicken that'll cover itself in curry powder and jump into that maillard pan and cook itself before I get home from work!

https://www.youtube.com/embed/aNz5e951mho]

Chewy,  am I on the right track here in your opinion?

This thread is about; is it possible to over cook your base?   Well, after many weeks trying all sorts of methods/techniques, I think the answer is NO.  Every time I cook a base on very high heat, in 1 hour for the veg, it turns brown and smells like fried onions. Anyone else get this?

Just got say that looks bloody good fried....   I'm starving. ! 

I leave a curry overnight in the fridge in hope the flavour will improve.
More often than not, the spices & flavour will mellow a little which can be a good thing if I've over done it, but bad if it was perfectly balanced.
I have trouble keeping my appetite when cooking.
A fresh day brings me fresh senses

Hi Phil.  Thank you for the information re mixing raw ground chillies with oil to avoid the consequences.  I shall certainly use this method when it's easier than cooking it depending on the dish and/or recipe.

I prefer raw crushed Kashmiri chilli flakes which can cause considerable pain if I don't cook them first. Would you happen to know if mixing the flakes in oil works in the same way?  I'm often out on the road working all day so getting to a lav with a shower etc is almost impossible.  The consequences are beyond anal afterburn, it's more like arse on fire !

Thanks for that link SR...  I'll be giving that one a go sometime soonish.

Cheers

Do you still cook and like this type of base?  Or have you something better you prefer?