any pics?

Barry

Hi

If it asks for 300ml, I freeze 300ml.  Oil should separate as it comes to the end of the cooking process.  I know what you mean about overcooking the chicken.  Are you using pre cooked?  If not you could leave the chicken in bigger pieces to cook.  Do you pre brown the chicken?

Video of the curry is a good idea.  Plenty here to give you positive feedback on your technique

Regards

Barry

Hi

Oil/separation looks good, good work! 

My only comment from the pictures would be that it looks a bit runny still?  Reducing the base down to the correct consistency is one of the key steps in producing a tasty curry as it reduces the water content left in the dish which increases the flavour concentration.

Keep up the good work with the pics!

regards

Barry

I have been debating whether to try the stuff on his website for ages.  Think I will knock his base up when I run out and give a couple of his a try.  Whats ur favourite??

Barry

I use this recipe from CBM

http://cbm-mick.blogspot.com/2009/10/chicken-tikka-masala.html

we are still awaiting the results of the group test we did on this.  I think it will show CTM has one of the largest regional variations and variance on what individuals think makes a good CTM!

Regards

Barry

Hi unclefrank

What a mix of curries that is too cook, must have taken you ages?

I have never tried a chettinad or a nizami, are they worth a go??  What type of dish are they?

Regards

Barry

That looks the business, a nice oily sheen to it which I am sure really held the flavours!!!  I agree about the whole chillis. I am also a big fan of jalfrezis because of the lovely hit you get biting into a birds eye chilli!

Bring on the curry weekend!!!!

Regards

Barry

Hi

With regards to garlic bulbs/cloves, Home grown or non chilled bulbs is best stored somewhere where there is good ventilation to prevent mould, fairly dark as the light encourages the garlic to sprout and the air does not want to be moist as this adds to the chance of mould so not the fridge!!!!  Garlic should keep for 6 to 12 months like this as long as it is not supermarket bought garlic as it has usually been chill stored which causes early sprouting when exposed to room temp.

Not sure about the science of storing in oil.  I keep my garlic ginger paste for no more than 4 weeks in the fridge as I have noticed the taste change after this time.

Regards

Barry

Hi Curryhell

Will be having a go at this this weekend.  Have you tweaked the recipe anymore yet or are you fairly much happy with it as is at the moment?

Regards

Barry

I think we agree you dont need to get a blasting flame to make a good curry but those burners are tepid at best!  His madras was quite runny as well and didnt seem to get up to heat for very long!

Barry