Thank you for the kind comments and thank you for the initial recipe. The chicken was boned and skinned legs sliced into 4 bits and this time I rinsed them and left them slightly damp which in my opinion allowed the mix to adhere better and created a nice deep fried coating. Indian KFC as one of the lads put it.  Very nice. I cut the salt down by half in the chicken mix and down to 1 teaspoon in the sauce which was more to my my taste and thirst buds afterwards. I also left it a bit 'wetter' than I would have liked as the lads at work like their stuff saucy.

As for the Glasgow base, I'm about to carton it up for the freezer and there is quite a bit of oil on top which I'll remove and keep for starting my curries off.

Previous Post Continued.

Yesterday i was up early and decided to have another go at Chewys BCR to take to work to feed 6 of us. I cooked the chicken and sauce separately (this time remembering the bay leaves) and warm both at work and combined them once heated. Another person made his Bombay Aloo. First thing though I put on a pan of Bigboabys Glasgow Base, the latest recipe which takes around 5 hours of cooking. I then made the deep fried chicken which is hard not to eat when it comes out the frier. Finger Lickin Good would be a fair statement. This was cooled and put in the fridge for later. I then made the CBR sauce and some Pilau rice. After the base was ready, I knocked up a Chicken Ceylon for the missus using the glasgow base and CA's Ceylon recipe. She said it was really nice but did'nt think it was much different to the last one I made with CA's base. I'll have to try a Glasgow version of Ceylon to see if there is any difference. Anyway at work I reheated the chicken in foil in the oven and warmed the base. When both were hot enough I folded the chicken into the base and added the lemon juice and milk.Six of us ate it and all said it was fantastic. Its really worth the effort in my opinion if your looking to try something a bit different.

Pictures are Glasgow base start and finish, Chicken Ceylon, the Roast Chicken and Chewys BCR plated with some Bombay potatoes and pilau rice with a shop nan. (in next post)

I've got a latest recipe of this on the go now. Has any one tried it with other peoples recipes, not just the Glasgow ones and if so what were the results?

I decided to have a go with this this weekend as the missus is away. I did intend to do this at work on Sunday night but I fancied having a trial run which was just as well.  I was working near to my favourite indian suppliers today so called in after work for some meat and a few other items. Cooked some rice and then set to work on the main dish. Cooked it in my new non stick pan as suggested in the recipe and all was going very well until the very end when I went to remove the Bay Leaves and found I had over looked them when setting up the spices. Anyway it was still very good and should be even better next time. My only change next time (apart from adding the Tej Patta  ) will be to tone down the salt a bit as I've never been one for a lot of salt (and thats due to taste not health). But well worth the effort. Pics are in the pan sans bay leaves  and on the plate. Recommended.

Scoffed with a bought nan and a can of Fosters I found in the fridge.

P.S. I would also recommend doing extra chicken as you can't keep you fingers away from it once its deep fried.

It certainly does look nice although 1.25 chefs spoons of extra hot chili powder would probably buckle me. . The rice looks great. Could we have or have you already posted a recipe for it?

Quote from: George on May 29, 2013, 02:29 PM
Is Unclebuck's post #153 a mistake, a wind-up, two fingers in the air, or what? It seems to be just one big quote, with no extra comment.

I'll delete it as 'spam' unless anyone can suggest why not.

Is his, 'Nice looking pizza w, well done' not the message and he's somehow got it in the middle off the 2 quotes.

So after reading through this thread and drooling over the pictures, I was sitting having evening meal with the missus and the daughter was cooking in the background.  I quite fancy having a go at making some pizzas and theres a 15" pizza stone on Amazon for

Quote from: Phil [Chaa006] on May 28, 2013, 11:20 AM
........ but perhaps we first need to educate our members in how to accomplish this.

** Phil.

I do think that would be the best way.

So listen in quoters, if you don't need the image in your reply just delete the [ img ] image url here..blah blah  [ / img ]  out of the quoted text which is above where you will be typing your reply. Hope that makes sense. 

There is of course a mod available http://www.simplemachines.org/community/index.php?topic=373677.0 which removes them automatically and replaces them with a link but that would be up to the forum admin to install.


And apologies for hijacking your delicious looking thread Rob.

I for one wouldn't be bothered if you deleted them, thats if you could keep up with them. I don't think its intentional as it just comes up with text in the reply with quote and its not just Alchemist that does it.