Yes it is a brand, this is how it comes. in a box, i would recommend it to anyone.

Thanks gents for the guidance.

martinvic. yes it is, very lightly spiced chicken curry.

sorry george, if i could be guided a little please then i can get things on the right track or guide how its done, for my own sake, ive checked the camera at its on the lowest pixels, HELP!
cheers,
steve.

Ok, these were both awsome to say the least, if you cook the base please stick to the recipe! and the dish recipe.
spices:
1/4 tsp of each
tandoori masala
garamasala
methi
managal masala mix
1 level tsp mangal chana masala

1 tbls chopped onion

1stp tomatoe puree

1tbls chopped fresh coriandor


chicken curry.
method:

Add one chefs spoon of oil to a pan and get it fairly hot.
add 1 tbls of finely chopped onion and fry until transparent,
add 1 ladle of base sauce, if its hot enough you will get a big sizzle,
turn down the heat and add the spices, tomatoe puree and the corriandor, simmer for 5 mins, stir well until it reduces a bit.
add another ladle of base sauce cook for another 5 mins, add the chicken/meat and simmer for another 5 mins, or until it reduces again and the oil shows a little.
Add the rest of the fresh coriandor, and serve.

Madras: just add chilli power to suit your heat threshhold and 1 fresh chopped tomatoe deseeded half way through the chicken curry method.

Sorry for no bling with the currys in the photos but my main aim is the base and the finished dish, all that will come later.

madras with no bling, awsome!

thankyou for that appreciated, have to sort my camera out.

chicken curry for the wifes, nothing special as far as all the gubbins but ive had the biggest complimant from her i never expected, and shes fussy about food, COW! ;D mind you it was superb. madras to follow later plus the cooking methods.

I think its old world the time weve had it lol

At last, a proper sized picture!