lol great minds again, SL ;D I always use Asda's mango chutney in pathias because it's the nearest to BIR I've found.

I never precook my chicken either (except for tikka) as I prefer to add it raw after cooking the spices out in the G+G/tom puree to coat the chicken and get the spices cooked into the chicken and use a bit of base to cool the pan as/when needed - never had tough chicken and my curry's not ruined by the taste of some of the precook spices...

Hi Stephen

Which pre-cooked chicken method do you use and how much? Also I have 3 jars of mango chutney...Geetas (with the spices in) a taste the difference alphonso mango chutney (chunky and sharpish) and a jar of Asda's own brand (almost like a jam!) - any idea which would work best? Really looking forward to giving this a go - pathias are big fave of mine - wonder if this one will turn my head too lol ;D

Cheers luv

OI! This will be the first base I've tried since starting wi' yours...anyroad...variety is the spice of life yanno

Sounds right up my street! ;D Going to give this one a go tomorrow since I've got the base and spice mix to match...Thanks SL

pmsl @ Bengal Dysentry ;D Every establishment has a string of awards....I think there's a bloke on Oldham market that sells em

Quote from: Derek Dansak on August 02, 2010, 11:59 AM

2) to really make different dishes taste distinct, a separate base gravy should be used. They use 4 different base gravies, not one

How many of us use different bases for different dishes? It's something I have always done, up until using Razor's base this past few months or more (though I am making the new BE base either later today or tomorrow).

Which base or bases do you use DD?

Give it a rest CA it's like a broken record...do we really need all this crap in every single thread?

QuoteMethod
1. Take a stock pot
2. Heat veg oil
3. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5  Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.

Hi Chris

I've used hard anodised pans for years with metal utensils and never so much as a scratch.....and nothing (even burnt on jam) sticks to them ;D I bought them specifically for these reasons...they're not like the teflon coated pans at all You can get some real bargains on hard anodised...got myself a 35cm saute pan for ?16 the other week....the 3 pan set I bought years ago cost me hundreds

more info here:

http://www.meyergroup.co.uk/cookware/MeyerCookwareGuide4.html?Lang=1

How much of the day-to-day start to finish prepping does a delivery driver actually see?