Cory,
That is a wicked recipe...made last night to go with pakora and got rave reviews...thanks for that.

Of course I told my guests..ah something I rumbled up.. ;D

kidding..but def one in my book
regards

Hi and festive cheer to you all..

I have a great recipe for a chicken kurma and perfect sauce..I sometimes feel the chicken is dipped in the sauce tho rather than having its own bite.

Anyone have any tips if they marinade the chicken before cooking in sauce and if so any tips of what to marinade with..

regards
chef1707..

What a gent,

I applaud you for taking the time and effort to do that as well as photos...I am gonna try this weekend and your step by step makes it easier for the lesser mortals  ;D

a big thanks !

hi,
Thanks for that bart...

regards
ian

Hi
I've tried a few times to replicate the wonderful red chicken pakora and chilli sauce from my BIR..not even close yet..

any helpers on recipe and methods on how BIR's do this?

regards..

Cory,

Thanks for taking time to post such a detailed reply...

very helpful and will take your comments on board...i generally use red/yellow powder(very little) to my rice and wondered on the appropriate use in cooking dishes.

Thanks again..

Hi,
logged on to this a few days ago and absolutely brilliant site..so many helpful tips,recipes and am soooo glad i found this...

i think this could be as big as google...up the marketing budget.. ;D
regards

Hi,

I would welcome advice on when it's appropriate to use food coloring in a curry and the the timing of when it should be applied.

My local BIR has a fantastic Patia and rich red colour.

General advice on the use of food colouring would be appreciated.

regards..

Thanks for these replies...

I am a curry novice compared to you guys but have been experimenting for a year or so as a hobby...

I am guilty of using canned chopped tomatoes and usually greek yogurt..

but I am grateful for the helpful tips and links...will try them out...

great site btw  ;D

Any one got a good recipe for Ceylon...i'm trying to cook a really hot curry but without any bitterness and coconut and lime in Ceylon appeals

any ideas?

regards..