Quote from: harley on December 19, 2012, 10:54 PM
Probably look better in a tray or dish like some of you do.

harley, that would look good on a floor tile mate 

Quote from: Phil [Chaa006] on December 19, 2012, 10:46 PM

Quote from: michael.t on December 19, 2012, 10:36 PM
You may be missing that vital BIR taste with such good chicken Phil

Or not !  The lack of flavour in battery birds (poor little s@ds) is really noticeable, and if there is any CR0 member who has never tried a free-range bird then I can only urge him or her to do so.  Organic I can  take or leave, but the difference between the flavour of battery and free-range is absolutely obvious.  I buy free-range for ethucal reasons, but my taste-buds get all the benefit.

** Phil.

With the greatest of respect, there is no way you could back up that statement in a blind tasting, chicken is chicken is chicken. If you cook meat correctly from room temperature you would never notice the difference. ... apart from corn fed chicken, which is cr*p, and tough, and expensive 

Hi CA,
          I noticed this thread is over 3 years old, therefore can I ask if you still use this spice mix, or has it been modified ?  I've tried a few mixes from this forum but I quite like the look of this one 

Cheers

Hi h4ppy-chris, did you use Chewytikka's base and madras recipe? I did and it turned out excellent.

Quote from: stevejet66 on December 10, 2012, 11:38 PM
I went to have my eyes tested today, i walked in and said to the chap behind the counter ive come to have my eyes tested, he said yes mate youll have to go next door your in the butchers!

Butchers hook = look; I like the link 

Two things I have deduced from this thread (and forum); 1 - the passion for cooking the perfect BIR curry is second to none (highly commended), 2 - I think maybe we might drink too much when posting comments and replies (enjoyable but not highly recommended)
This is an excellent site, we don

Good results there jb, you must be pleased with the outcome. As the 'curry crisis' takes a grip, I reckon in the next few years, if not already, most folks on here will be making far superior BIR style curries than the takeaways.

Hope your venture is a great success. I'm really impressed you plan to give something back to this site, some folks forget where they came from.

Best regards.

Hi Chewy,
                 I can't thank you enough for this recipe. Tonight I made a prawn madras, using your base gravy, and it took me right back to the late 70's. This was one of the first dishes I had in a BIR and I really didn't think I would be able to replicate anything like it.
I used bog standard chilli powder so I reckon I could maybe improve it next time by using Kashmiri chilli powder.

Thanks a million.

I tried to post a picture but it wouldn't let me.

Quote from: chillihothot on December 08, 2012, 05:34 PM
I noticed an enormous difference when I stopped buying "spices" from supermarkets and started buying from those small indian supermarkets.

Recently (the last couple of years) I have noticed the major supermarkets (Tesco, Asda, Sainsbury's) have started selling good quality spices, like Rahjah etc., although I prefer to support the Asian supermarkets, you will find a much bigger selection, not to mention 10kg bags of onions for a couple of quid   
I live in Sheffield where we are spoiled for choice.

Quote from: Salvador Dhali on December 08, 2012, 04:40 PM
... on returning as soon as he opened his front door he exclaimed "**** me! You've turned my house into an Indian restaurant! The missus will do her nut!

;D  ;D I must admit, my missus loves eating the curries but she's not too keen on the aroma, ... I feel quite proud of the smell