Quote from: DalPuri on May 15, 2013, 12:53 AM
So basically Chris, you've made a traditional Indian chicken curry. And you say its one of the best curries you've ever had. Funny  ;D and good for you! 
It just goes to show, a good curry is a good curry regardless. 

I suppose it is a traditional Indian chicken curry, what i love is how its made and the time it takes.
The flavor is so more'ish and if it was on a TA menu it would be the one i order every time.
First time i had it at the TA i used a fork to eat it, the second time i used my fingers like the other guys.
If you have never eaten a curry with your fingers you're missing out, i have not got a clue why the curry seems to taste better but it does

Quote from: bigboaby1 on May 14, 2013, 11:53 PM
Not unlike the staff currys at my own takeaway and your right they are better than the ones on the menu..The only difference with mine is the addition of cumin seeds at the beginning with the aromatic spices..we don't use water, if needed we use more oil..They cook everything on the bone..I think every staff curry's must be similar all over..Our pre cooked chicken is made roughly in the same way.. we would then add that to the base sauce..excellent video thoroughly  enjoyed it

Boaby

Thanks Boaby glad you enjoyed the video, i was shown and told to use water to stop the onions from burning. Also the time it takes for the onions to cook, the whole spices have time to release their full flavor.

This has to be 0ne of the best currys i have ever had.
http://www.youtube.com/watch?v=TMDsaXLqFZI
A picture of just the gravy/curry.

Quote from: gazman1976 on May 13, 2013, 09:38 AM
There won't be an e-book, I cant wait to hear the excuses

Well mate you know!

Quote from: Phil [Chaa006] on May 12, 2013, 10:57 PM

Quote from: h4ppy-chris on May 12, 2013, 10:08 PM
Rubbish

Would that be "All four of your statements are rubbish", or is it just one of them with which you disagree Chris, and if the latter, which ?

** Phil.

Make yourself clear Phil !

Really sorry Geezah got the Mylar in the post thank you Very much.

Quote from: spiceyokooko on May 12, 2013, 10:03 PM

Quote from: Simplysandy on May 12, 2013, 03:13 PMWhy is there so much oil in the base gravy?

It's a very good question.

In my opinion it's because oil is the primary flavour carrier for spice essential oils to dissolve into. Not much point putting spices into a base sauce if there's no carrier for them or anything for them to dissolve into.

This is why (in my opinion) BIR style curry nearly always uses a lot of oil and why the resultant takeaway dishes are often swimming in it.

BIR style cookery and dishes aren't exactly the the most healthy out there. But it's because of all that oil the dishes taste so yummy!

Rubbish

Quote from: haldi on May 12, 2013, 03:28 PM
I've just watched this video again
Fantastic stuff
I'm so looking forward to the ebook

that special spiced oil intrigues me
and also the way you use blended plum tomatoes

The curry looks really good too

Chris, do you find you can enjoy your curries straight after you have cooked them?
or do you have to wait to appreciate the flavour?

Sometimes I've cooked a good one, but don't realise it, until I reheat leftovers a day or so later

Thank you haldi its nice to have a positive comment.
"do you find you can enjoy your curries straight after you have cooked them?"
No, after making 4 curries... my head as been over the pan and i can not smell that BIR smell. Smell is 1 of your tastes if you get me, i go outside for 5 mins then come back in. Then bang it hits me. But it has to be there in the first place! BIR is a blend of smells, if the blend is not right it won't happen.

When i was dicing chicken breast i would remove the tenderloin and just cut it in half. Now i cook the breast whole so just leave it on.

Quote from: Graeme on May 10, 2013, 08:23 AM
SPAM !

No it's a Naan bread mate