I get the same If i cook the chicken from scratch.... I have started using UBs precooked chicken method..... leaves for a much juicer and tender but cooked chicken.

It is also important to use equal sized pieces of chicken though so it cooks at the same time.

I wouldnt to be honest.. not if its liquid from inside.

Personally I dont like that kind of defrosting... too much potential for bacteria to take foot. I put them in a pot of water and turn the heat on enough for the water to defrost them.

I add some water and then microwave..... Once hot I fire onto a sizzling hot iron balti dish.

The "indian" bay tree is not actually indian at all. It is still mediterranean in nature.. It is just marketed as such.

There are other bay leaves you can buy which are completely different... not only are they a different species, but also a different genus. You want leaves from the Cinnamomum genus. The common of which is known as Tejpata or Malabathrum.

http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Bay-Leaves-Tejpata.html

All the reasons above. Mostly for eating though as I eat chiles in everything.... curry, pasta, stir frys, salads, with nachos/salsa etc.

I hope i can make my small ones grow big in time for fruit.

anyone with a sharp eye will also see the progress of my new back garden as well lol  ;D

Here are my plants now. The 2L bottle is for size reference

The Cayenne at the left has grown to a crazy size!!!!



Two of my smaller cayennes which I repotted as the were not getting the nutrients as suggested. and at the far right my numex/twilight.

Quote from: niannorth on July 20, 2008, 09:09 AM
Yep bell peppers, should have been more specific.

I have been trawling through the books I have and can't find anything where bell pappers are a major ingridient. I can't do a veggi dish as the only way to get my kids to eat curry it to make sure it has plenty of meat in it.

As Tamala says.... Plenty of Jalfrezi recipes you can put big slices of pepper in.

To tell you the truth I am partial to putting peppers into pretty much every curry I make now 

I just want that colour --- can it be done without artificial colourings??

I am assuming you mean bell peppers and not chile peppers?