Both curries look great SB.

Very nice looking food SR!

which brand, Lambert & Butler? 

My Morphy Richards is smaller than Chewy';s 3.5 litre I think and I've mainly used it on the low setting for chilli, casseroles etc with no loss of liquid.

Mike

If you use another base you can carry out the normal method that you describe. The Taz base has so much oil in it that it fries rather than boils the spices and that is why the recipe doesn't start with oil. If you take stage one down to a pretty dry paste then the flavours are well developed, I only intended to use the Taz base for a while but I got good results with it therefore have never felt the need to change. I started experimenting with recipes by others and adapting them for Taz base and method. I've now covered most of the standard curry menu and a few house specials too. Those who have been on the forum as long as me will be aware of that and I find that most people have sort of found their base and recipes of choice. Mine's just happens to be Taz.

Steve L

I have a Morphy Richards slow cooker (red) that I bought in ASDA, it has low, medium and high heat and it is slow as you describe tempest.

Thisis my recipe, it will give you a point of comparison with Mushroom Mike's.

Chicken Medium Curry with Taz Base

Ingredients:

1 portion pre-cooked chicken
400 ml Taz curry base gravy
1 level tbsp tomato puree mixed with 1 tbsp. water
1 tsp garlic ginger paste
1 tsp BE spice mixture

Thanks for your comments gents. It's been a while since I made some curries so I have been on a bit of a roll all week. The chicken dishes were made during the week and frozen and I did the veggie dishes, half Friday night and the other half during the day on Saturday. They went down very well and my pal was most impressed with his favourite (Madras).

I took these through to my pal in Edinburgh last night and I made a selection of non-meat curries for his good lady. Washed down with some Innes & Gunn lager, it was a tasty treat.

Top row from left - Chicken Korma, Chicken Punjabi Masala, North Indian Special Chicken
Second top row - Chicken Madras, Chicken Shakuti, Chicken Ceylon
Second bottom row - Tarka Dhal, Bangla Garlic Green Beans, Prawn Pathia
Bottom row- Cauliflower Keema, Hatho Brinjal, Punjabi Cabbage

Quote from: SoberRat on September 24, 2016, 11:57 AM
Thanks Steve, I made Makhani sauce years ago from a Madhur Jaffrey book and the first time it was with 'normal' salted butter and it wasn't right. The second attempt was with unsalted and it made a world of difference. Hence my question. Once again thanks.

Quote from: Garp on January 27, 2014, 12:56 PM
Just thought I'd bump this one as made it again at the weekend and it's a cracker.

I make the sauce ingredients 1 to spec, but fiddle a little with the second part.

Well worth the effort

No problem Rob