So for a long time since 2006 I think I've been a member of this site, I first found it whilst living in Bristol, now I've moved back home to sunny South Shields in the north east. I had a wonder down ocean road, chewy I'm sure you know it well. I just want to post saying thank you Chewy, it was cabbage that was always missing in my base. Also thanks to curry barking mad Mick Crawford for your e-book and everyone else who has contributed towards this site. I'm about 95% happy with my curry's now.
Still a few things to learn but basically the base I use is Chewys pressure cooker one, and the recipes are kind of my own take with all the tips and pointers on this site. Its been a canny quest like. Still love it. So curry's, Rogan,  added a touch of yogurt. Dhansak, a little less sugar and the same for Korma, I like to use single cream only a little, a touch of milk and knob of butter. This site has been amazing! Thank you.

helps if post picture!

Been on this site for a good few years now. Really great stuff, I find if I cook a curry and leave it until the next day, it comes out even better!
Thanks for all the help. Really lovely stuff!

Onion pilau aswell!

Chicken Chilli Balti, currys are getting better all of the time!

Thanks to CBM Mick he really helped me out, also, thanks to all who post. I'm still quietly cooking the curry!

Aye, it was a massive portion aswell!
I used blades recipie, just tweaked it a little,
Two big breasts from the butchers,
Follow blades recipie but used about 2 teaspoons of tikka paste. left the rest as it was.
I marrinaded from sat morning until monday night. Just put in a freezer bag in fridge.

To cook, I put oven on to highest heat with a tray with high edges covered in foil.
I take the chicken out of fridge about an hour before I put in oven to get to room temp.
Skewer the chicken about 4 pieces on each one.
Take the tray out the oven, place the skeweres over the tray, put a little melted butter ghee on to each piece of chicken.
I then put it in the over for about 8 mins, whilst this happening, sizzler tray on gas to get hot. Slice up one onion, when time is up I take the chicken out, put it in to a box that can be sealed. Leave for 5 mins. Then put onions on to hot plate, add a little butter ghee, fry onions, then, chicken on top, any resting juices, sprinkle with corriander, juice of lemon on top, sizzler ready to serve. It was lush. Thanks blade!!!

Tikka, by blade! Lovely!

Yeah, im sure white sugar or brown sugger would work. I just think jaggery works well. It is a little sweeter! I guess you could add little more white sugar.

Hi, my spice mix I use is as followes,

4 Tablespoons ground coriander.
3 ? tablespoons of turmeric.
2 ? tablespoons of ground cumin.
1 Tablespoon of Paprika.
2 Tablespoons of curry powder.

When making this curry I use 1 teaspoon of spice mix then the following.

1/2 Teaspoon of coriander powder
1/2 Teaspoon of Ginger powder
1/2 Teaspoon chilli powder. Adjust to taste.
1/2 Teaspoon cayenne. Adjust to taste.

I dont know why I did it like that it just seemed like a good idea at the time. It works for me 

Please see post on BIR main dishes. I have posted Korma and Jalfrezi there. I must add I have made this new base twice now. The 2nd time I cooked it I only added half a tablespoon of chilli powder (better for Korma) I also only added half a table spoon of paprkika.

Chicken Korma

2 ladles of curry base. (New curry base)
1 and a half ladles of coconut milk.

2 Tablespoon of coconut powder.
2 Tablespoon of ground almonds
1 Pinch of garam massala
1 Pinch of ground cumin. 1 Pinch of ground coriander.
1 Teaspoon of Jaggery (you can adjust according to your preffered sweetness)

1.Heat base sauce and add chicken and simmer with a lid on for about 8 mins or until just cooked. Stir every 2 minutes just so it doesn?t stick. It shouldn?t because of the oil in the base.

2. Add coconut milk and re simmer.

3. Add cocounut powder ground almonds and the jaggey. Add garam massala and a pinch of cumin/coriander and simmer for another 2 mins stirring all the time.

Add 3 Tablespoons of double cream and stir through simmer for another 2 mins.

Serve with Rice and Nan.

This again is as close as I have got to to my fav korma... I might add that I have tried this twice. Regarding the new base the 2nd time I made it I only added half a tablespoon of chilli powder and half the paprika.

Please give it a go.. I'd appreciate any feed back.