I found the recipe here. Probably better not to publish the full URL, given recent events...

For the sauce, I replaced the peeled garlic with Indus minced garlic and the peeled ginger with Nishaan minced ginger. The recipe amounts were good for 4 tbsp, so I used one quantity and froze the rest for later use.

In the main dish, I used plain, pan-fried chicken breast for the pre-cooked chicken and I replaced the 5 finger chillies with 2 heaped teaspoonfuls of my chilli jam. The spice mix was Abdul Mohed's 8-Spice and the base gravy was the liquid left over from pre-cooking some Kushi chicken.

The result was a really nice and hot lip-smacking, garlicky curry with a complex range of deep flavours. I cooked up some plain boiled rice to provide a bland accompaniment and mopped up the sauce with a couple of home-cooked chapattis.

I think the base gravy I used gave the dish a real boost, so it'll be interesting to see how it fares with just a plain base the next time.

Aye, it was brilliant - really garlicky, and nice and hot without burning my mouth off. Loads of flavours. I made it to a recipe from another web site, so not strictly BIR (I think!), but worth doing nevertheless. The photo doesn't do it justice - I must get my camera out just for once, instead of using the moby.

And the best of all? Part 2 is in the fridge, maturing for tomorrow's dinner!

Absolutely delicious!

Quote from: Phil [Chaa006] on December 16, 2012, 04:27 PM...I have no intention whatsoever of putting names to my mysterious statistics...

Quite right too, Phil! 

Quote from: Phil [Chaa006] on December 16, 2012, 01:32 PM...the forum has 19167 members, of whom 2 1/2 (0,01%) are disruptive...

Without commenting on the subject of this thread (which will surely die the death it now so richly deserves), I'm intrigued by the "1/2", Phil. It'll give me hours of puzzling pleasure!

Quote from: h4ppy-chris on December 15, 2012, 02:07 PM
yogurt, coriander and garlic made into a sauce.

Thanks, Chris.

I hesitate to ask...but what's the white stuff in the photo?

Quote from: Salvador Dhali on December 13, 2012, 05:43 PM...The seeds came from a packet of dried Kashmiri chillies I bought from my local Asian store...

Thanks, SD, I suspected as much as I've had no luck sourcing genuine fresh seeds. At least now you have your own supply of fresh seeds from the plants and, hopefully, you'll be able to grow new plants from seed next year. It'll be interesting to hear of your progress if that's what you're going to do.

In the meantime, I'll be a year behind you and I'll try to grow Kashmiri chillies from the dried fruits too.

Lovely looking chillies, SD! Very healthy and delicious-looking fruits! I'd never have spotted that tomato if you hadn't mentioned it!

I still have loads in the freezer, but I'm working my way through them, especially since I started making my chilli jam - brilliant with cheese and oatcakes, and ideal for pepping up a chasni or Ceylon curry late in the cooking process.

Mine cropped late too, and, although the last harvest was in late November, I haven't yet cut the plants back and the leaves are still on the healthy side of green despite the lack of heat and light.

Roll on February 2013 so the next crop can get started!

PS: BTW, can I ask where you got your Kashmiri chilli seeds? I can't find any for sale online and I was thinking of buying some dried Kashmiri chillies to see if I could harvest the seeds and try growing them on.