Nice 

I don't like my currys to sweet either, mine didnt come out to sweet but then I used a different gravy so it may have been that.  I think sometimes a curry can go quite sweet naturaly so doesn't need that much sugar adding to it, maybe depending how long the base was cooked for.

Quote from: George on April 16, 2005, 10:31 PM
together with your Korma recipe

Where bouts is this ?  Any chance of posting it in the recipe group?

Cheers
cK

I don't know about making a batch that big at home, I think you would have to make it in one huge pot as if you did 4 seperate pots and then mixed it together its just like making four normal gravy's and combing them?

Yeah tell him that if he doesnt sort u out with recipes ul eat else where  ;D

Im in the south near Brighton and yeah I don't think theres a conspiracy, its just doesn't seem possible that something could have been kept secret for years on end by so many people.

Yeah I reckon thats the standard gravy and each chef has his own extras that they may add to it, i was told you can add lemon juice, small amount of garam massala and whole spices boiled in water and you use the spicy water to thin the blended gravy.  Other things different restaurant people have told me is potatoes, celery so pretty much anything goes as long as the base is the same or similar.

Quote from: DARTHPHALL on April 16, 2005, 04:55 PM
Like the ingredients of Curry King`s is exactly the same as what i was told lastnight

Im sure what I was told is the real deal, im fairly confident now that my currys do have a "taste" but its more subtle than a restaurant curry.  I made a chili massala last night, i made it, had a few beers, heated it up later in the microwave and to me it was spot on!! 

Ive found pods and cassia bark in my vindaloo a few times and im sure it comes from the precooked chicken as ive found they have sneaked in when ive made a curry a few times.

I made a chicken masala tonight as follows:

3 or 4 tbsp Oil (veg or olive)
1 tsp Garlic & Ginger puree
Half a tbsp Tomato puree
1 Medium Onion, finely chopped
2 Garlic cloves, finely chopped
Fresh whole chillies, finely chopped
1 tsp Hot chilli powder 
1 tsp Curry Powder (mix)
Pinch of methi leaves
1 Desert spoon lemon juice
1 Tsp sugar
Salt to taste
5 or 6 Ladles of curry gravy
Small handful of chopped coriander (include the stalk)
Pre-cooked chicken

Fry the onion and fresh chili in the oil until soft.
Add the chopped garlic, garlic - ginger puree and fry for a few seconds.
Add the tomato puree and fry for a minute or 2.
Add the chilli powder and curry powder cook for a further minute.
Add a couple of ladles of curry gravy and reduce down.
Add the methi leaves.
Add the rest of the gravy, lemon juice and sugar.
Add chicken and allow to simmer until cooked through.
Sprinkle in some chopped coriander and stir in with the salt if needed.
Garnish with coriander.

Made a lovely curry almost like a Dhansak but with onion and chili , lovely 

Picture attached

I would have thought 6 tablespoons of any powder in a curry will make it taste powdery!!

I use Natco extra hot chili powder and find that any more than 5 or 6 heaped tsp's in a single curry and it taste's like muck.? As for chili's I find that fresh chili's give you the gradual heat that builds up as your eating and chili powder is instant, but as you say everyone perceives it differently.  I don't really like eating the fresh chili's whole though as in a Jalfrezi and if im using them prefer to chop them up fine and fry them at the begining with the garlic and ginger.