I made this dish tonight according to spec, using Abdul Moded's base gravy and spice mix. What can I say? The smokey, lemony heat is incredibly moreish and is possibly the best dish I have made from this forum.

The Garlic Chilli Chicken comes close, but this, for me, is a brilliant and simple adaptation of the OP's recipe and is undoubtedly my favourite curry to date.

I'm now in a quandary, because almost everything I've tried has been really, really good in it's own right! I think I'll need to start using a blindfold and a pin to choose what I make next!

The sky here is usually so overcast nowadays that my outdoor chillies rarely blossom, never mind fruit, but the indoor plants never let me down and always give me a reasonable crop. I keep them on 3 different windowsills. Here's some which are currently on their 3rd summer in the back guest bedroom. They're coming along quite nicely, despite my infrequent watering visits! They are all Mexican varieties of varying heat, although the precise types will forever remain a mystery since my grandson removed the ID tags!

I like the ketchup in my spiced onions, but I wasn't too sure of it's inclusion in a curry. Worth a try, certainly, but I do like the idea of the paprika to create the smokey sensation. I've still some of the Massur Dhal left, so I might just give this a whirl for tomorrow's dinner. It's Lentil City in my house this weekend lol!

Quote from: 976bar on July 07, 2012, 11:30 AMSo, what time shall I be over?  ;D

Might be a bit of a trip over Hadrian's Wall, mate. Trenchfoot treatment and a canoe wouldn't go amiss either!

Shish Mahal spicy onions and poppadums followed by another helping of CA's Chicken Dhansak with Colin Grigson's Massur Dhal, pilau rice and a couple of chapattis to mop up the gravy. Oh, and maybe some fine home-brewed IPA to wash it down. Yum!

I made a batch of Colin's Massur Dhal a couple of days ago and some of used it in preparing tonight's dinner - CA's Chicken Dhansak (minus the pineapple chunks and juice).

First of all, it tastes great in it's own right, and is superb hot with a few poppadums on the side to scoop it up.

I've been using Abdul Mohed's Dhansak recipe up till now, but I have to say that I prefer CA's version of the dish, and it is made even better with Colin's Massur Dhal. The Mohed version calls for the lentils to be boiled with a little turmeric and then smashed, but I definitely prefer the texture and added flavour of Colin's Dhal.

The combination of both recipes make this dish a keeper for me and I'm looking forward to eating the second portion tomorrow night!

The re-emergence of this thread has reminded me that I never reported back on this Korma.

I've made the original Korma recipe (i.e. not the simple version) 3 times now, using pre-cooked chicken but otherwise according to spec, including the spiced oil, base gravy and spice mix, and I have to say it is the best Korma I've ever tasted - and the rest of the family back me up on that. CA's pilau rice completed the dish each time.

I was never a Korma fan, but I am now a convert! Personally, I would make it with a deal more heat on the palate for myself, but the family prefer a milder dish.

It's a winner!

Edit: Oops! I just noticed the thread title and now recall that I've already responded on the correct thread here. Should have gone to Specsavers!

Congratulations! You got through a power of work there and your photos look good enough to lick clean!

Glad it went well and everyone enjoyed it. After this success, the next one won't look so daunting.

Looks good! I'm going to try this once I replenish my stock of lentils.

Depends what accompanies the curry for me. I prefer more sauce if I'm eating curry with breads, a little less sauce with rice, and a lot less sauce with, say, a Bombay or Saag Aloo.