Looks fantastic! Reminds me that I am some months late in my intention to make Chicken 65 which I will definitely remedy this week!

Quote from: RubyDoo on January 13, 2013, 10:14 AMOr a touch of Mr. Naga pickle? 

Aye! Could be. I've never tried it for myself yet, but I must give it a go once my chilli jam supply is exhausted.

Quote from: RubyDoo on January 12, 2013, 05:52 PM...These days I seem to go shy on the chilli when doubling recipes and sometimes wish I had added a little extra...

I can happily recommend using Chilli Jam to add that extra kick quickly to a dish at the end of the cooking time. Just mix it in and serve. You can even split the dish for those who don't go for the chilli kick if you plate theirs first then add the jam to the pan for yourself.

Looking good, RD!

Great review, RD! I'm glad you liked the final result too. I agree that it needs a bit of a heat injection for those of us who enjoy the chilli rush, but it's certainly a personal favorite of mine simply because of the excellent flavours it provides.

You've also set the bar very high for the rest of us in terms of the quality of your review - I thought your commentary was first class! I'll be making the dish you set for me on Monday or Tuesday.

Looking forward to the rest of the reviews now!

I'm in! PM sent to RD.

Made this tonight using the last of the Kushi base and Abdul Mohed's 8-Spice mix powder. Absolutely lovely! Thanks to CH for posting this recipe.

Here's a couple of pics of my chilli jam - I took them with the old steam-driven moby, so they're not perfect by any means! The jam is actually a good bit more brighter red than the photo suggests - more like raspberry conserve than anything else.





Also, this is the garlic and garlic/ginger paste I've been using for a good while now - and I use it in everything in place of fresh.

http://www.tesco.com/groceries/Product/Details/?id=272620834

http://www.tesco.com/groceries/Product/Details/?id=272620898

It's not 100% pure (84%), but its very handy straight out of the fridge and tastes fine (and I always put a bit extra in anyway lol).

Quote from: Stephen Lindsay on January 06, 2013, 01:29 PM...look forward to hear how it turns out

Well, it turned out very nice, considering I couldn't replicate all of the spec! I doubled up on the quantities to make 2 portions. The panch poran was certainly noticable, but overall, the dish was lovely and enjoyed by me and my good lady wife. Definitely a keeper.

Quote from: JerryM on January 06, 2013, 03:18 PM...your comment on jam is very interesting though - do you have more info....

The chilli jam recipe is taken from a thread on the site:

https://curry-recipes.co.uk/curry/index.php/topic,7961.msg70136.html#msg70136

I don't separate my home-grown chillies, but just bung them into a freezer bag when they ripen. I made the jam with a couple of handfuls of frozen, mixed chillies instead, probably to excess of the recipe amounts! I also used Nishaan crushed garlic instead of the cloves.

The recipe certainly worked for me and it's a regular addition to my curries now.