5. Cooking added water off
6. Finished curry
7. Ready to eat

I know this has been done before, but I'm really proud of the way it turned out and wanted to share this with you.

This is only my third attempt of making a BIR curry. I'm so glad I stumbled across this site. I did not realise how complex making a decent curry was.
Many thanks to all those who have contributed and answered my questions, I'm sure there will be more.

Here's a step by step photo guide of my Chicken Jalfrezi.
1. Ingrediants
2. Frying onions and peppers
3. Chicken added
4. Base added

Just made a Chicken Jalfezi today and it was the best I have ever made, actually one of the best Jalfezi's I've ever eaten. I used the SnS 2008 base and UB's precooked chicken. Actually there was a slight variation to UB's chicken, as I had no Asian bay leaves or Rajah Chicken Seasoning, so these were omitted. This is the first time I have ever used precooked chicken and I was really surprised how tender it was. The method of cooking off the water, I did it  4 times, really got the desired taste along with the squeeze of Lime.
When I next attempt this curry, I shall follow UB's recipe to the letter, as I Will have all the correct ingredients. I shall use the Saffron base and pre fry the onions to see if there is any real noticeable difference. I will post results and photos.

Also can be bought from here[url][http://www.theasiancookshop.co.uk/index.asp/url]

Hi Curry King
You say this is about right for 4 leg steaks or neck fillets, but you usually cook only two. Do you just halve the amount of spices. I know this may be obvious, but as a newbie, I want to get this right.

Having made this base this weekend I was very pleased with the result. As this recipe uses not a great deal of oil and does not separate, I was wondering if you added more oil, would you get that oil to separate and then you would have some to reclaim. If no one has tried this , on making my next batch of base, I shall give it a go and post results.

A lot of recipes call for Bay Leaves, I know they are the Asian type, but having no Asian grocery on the IOW can you substitute with normall bay leaves or are they best omitted,

Made a King Prawn Madras today and it's the closest yet to a BIR that I've achieved. Used the SnS 2008 base and the only difference to the recipe posted was that I didn't use Rhaja Madras powder, used a shop bought variety, also added extra water to achieve 2.65 litres.

Sorry should have added a thank you to Bobby Bhuna for the alternative spices.

Living on the Isle of Wight, obtaining certain spices is difficult.Being unemployed, using online stores is cost prohibitive. Where my father lives there's plenty of Asian stores and when i visit i will stock up. This weekend I intend to make this base and will have to use a shop bought Madras powder. I already have MDH Kashmiri Mirch.
Hopefully it will be very near what I'm looking for. Will make a Madras and post results.