Hi John

I think what Micky is getting at is the fact the curry contains no base gravy. The recipe looks more like a 'traditional Indian' curry if anything rather than a takeaway curry (which aren't actually Indian!) 

There's loads of info on here. How to make mix powder, how to make base gravy, how to pre-cook your chicken and how to cook your finished dish. Put them all together and you should be making curries with greater depth of flavour - the way your local takeaway/restaurant does it.

PS Too much garam masala in that recipe! A pinch is plenty in my book. 

Regards

MM

Thanks Bob. Old house restoration project....I don't recommend living in a building site. We'll get there.  ;D

Cheers

Wish I'd have took a picture of mine now as it was actually quite stunning! I had an home made chicken balti Using the Glasgow base after finishing wallpapering the living room...

Yes you read that right. Long story but suffice to say I am a man with a lot on my shoulders right now. Roll on new year so I can start sanding the stairs without incurring the wrath of next door!

Happy Christmas one and all! 

Spiceyyokoono. I've made enough bases to know when one tastes wrong, even before making a dish with it.

The harsh, overpowering flavour meant the suggestion it may have been undercooked was a feasible one.

I think as Andy and Sverige have said, the onions even after over 3 hours in this case were undercooked. Just goes to show, there are no set times on cooking. Onions differ, they are done when they are done. Over spicing is another cause of ruined bases too I find.

I've seen it all now, mozzarella with bhuna sauce! Whatever floats yer boat I suppose...  ;D

Quote from: chewytikka on December 12, 2015, 06:17 PM
You've made the IDENTICAL BASE 100 times, thats impressive (which One?)

If its rubbish, You can't salvage it, tip it down the loo and make No.101 ;D

cheers Chewy

Yep exactly 100 times chewy! 

Quote from: fried on December 12, 2015, 06:19 PM
I've made bases that are less sweet, or seem a bit less savoury, I'm sure my taste buds are curried out. Never made one that's been bitter. Do you add a garlic tarka?

Yep, garlic and ginger fried gently, then mix powder, then tomato pur?e and boiling water then add it to the onions, cook for another hour then blend....

Do you ever make your favourite base you've made it 100 times before, you follow the recipe exactly, cook it for the required amount of time, blend it etc etc but it just tastes wrong? Bitter and harsh but no reason why? You persevere and make a curry with it regardless and it just tastes bloody awful!

I'm sure somebody here knows what I'm talking about. What do you put it down to and how do you salvage such disasters?

Cheers

Ah that probably explains it. 

You find oxtail in an halal butchers? I didn't think cuts like that were permitted as they were deemed "unclean".