Nice one! That's certainly the kind of thing-possibly even earlier than I was thinking-breast meat only 5 p more?! And doing Chinese food too, is actually quite modern. Was it common then, d'you know?

It reminds me of that 1970s curry house menu that floats around the internet...couldn't find it on here, but god knows what name it's under! Iif I recall, all its chicken dishes were thigh, and if you wanted breast meat, that was 25p more 

That doesn't look too shabby, as it goes-I'll give it ago next week. Looks like-at worst!-a good basic chicken curry (and you can never have too many recipes for them, right?). Cheers!

As you might guess, I'm interested in lamb baltis, per a recent dish from the curry house. Very different to this: no veg at all (!!!) just chunks of meat in a thick, dark brown gravy, which had a heavily gingered flavour, I think. I'd like to emulate it, but it reminds me more of something Nepalese than Birminghamese. It's described by the house as Pieces of tender lamb, cooked in a large pot with whole garam massala, onions, ginger and garlic. A dish with strong distinctive flavours and thick sauce.

But, more importantly, Livo, your line about who can properly judge a balti cracked me up. Fantastic! 

Looks like someone else has got their eye on it :-)

Phil it (kind of) gets mentioned here by Haldi. One thing though: when I read that I thought he was referring to using hardly any oil before cooking (i.e., so little that the pan's "almost dry" when he starts. But on another read, he could have been talking about a dry paste-like base too...).

Talking of, a shame Haldi hasn't been around for over six months.

Ahhhhhhhhh!

Quote from: martinvic on June 01, 2021, 10:57 AM
I believe that's the start of the curry (reduced base), not the base gravy itself.

The only possible answer... Robbo, did you add the large amount of Water Taz instructs? (2 Litres in their recipe; since you were using less than his six tennis balls of onions, perhaps you reduced the water too far too?)

Quote from: Garp on May 27, 2021, 05:43 PM
I feel inadequate, only having about 10 plants 

I made a schoolboy error this year and didn't harden them off enough before putting in the greenhouse, and a couple have suffered, but hopefully will survive.

I left this one on the windowsill and let it flower and fruit, rather than topping it as with most of the others. So these are my first chillies of the year

Doner kebab style 

I wondered if it would take a lot longer for the marinade to work in?

Yeah...he's both