Quote from: chriswg on August 03, 2010, 01:31 PM
Hi jb

Great post I'm looking forward to the full write up, especially the pre-cooked chicken. Undercover Curry suggests all precooked chicken is cooked in some base sauce.

That is very true chris quite a few TA's i use have said this as well, thats the only thing i can get out of them (except one, Tipton Balti ) which i hope the next time i use them will ask a few more questions about there base.
The bloke told me that whatever you cook your chicken/meat in will take on the taste of that sauce,so when i cook say a madras i use a little of the madras sauce to cook the chicken in on a very high heat.

Sorry cslgirl got a bit mixed up thinking of mandybabe. :

cslgirl you can get all your spices from Bilston in a place called "NISA" bottom of the town opposite Majors Chip Shop.

Well cslgirl that has certainly got my juices flowing a very nice array of food indeed, excellent.
What recipes did you use ?

That is so true Stephen West  Brom market is a wonder for top quality food not the usual stuff from ASDA Tesco etc.. The prices are just excellent 4 peppers(2 green, 2 red) ?1 , coriander 4 big bunches ?1 , garlic, ginger, okra, green chillies (you get that many i share with a couple of friends) string bag of onions 5KG ?2.50 what i like is if you ask for a certain ingredient 9 times out of 10 he can get it.
I do on average 4 different bases at the same time and the cost of ALL ingredients is about ?11-?15.
Wonder if Mandybabe has made a base yet.

Hi Bar the Authentic Balti Curry book is a good find in my opinion, this Bhuna needs to be drier but the taste was there. Also when adding the "Kushi Spice" i wait for about 4-5 mins before adding said spice, tried as it says in book and the spice mix can burn very easily all in all this book is well worth the 8 English i paid for it.

Same here as well Razor, hardly any sauce is what i thought a bhuna was, but everywhere is different. Think i was being a bit greedy with the sauce i think.
Made a Sagwala for my friends wife and she absolutely loved it.
Just made another batch of the base sauce today so will be busy over the next couple of weeks, happy times.

Here we go, added little to much sauce but the taste was there.

I also used two toms that were a little bit big in my opinion but will know for next time.

I liked this dish and not that hard to replicate either.
Have you tried it yet Razor?

Try this https://curry-recipes.co.uk/curry/index.php?topic=4203.0

ben i use an 11 litre one, popped to asda yesterday got pots in there  from ?15-?17 think 7.5 litre to an 11.8 litre.
Extra wedding cash eh! you could buy a decent blender instead of buying the ?64 pot.