Im very happy with my base sauce, a variation of petes. 

I now don't freeze it and just leave it in the fridge, I have found the taste improves after a couple of days.

Give it a go if what you tried before was different as this comes out spot on.

They use big tins of tomato paste

Using 4 breats cut into bite sized pieces

In a saucpan fry a little garlic and ginger paste in some oil
Add whole spices, pods, bay leaves, cassia bark etc.. anything else to add flavour
Fry on and add a tespoon each of coriander powder and cumin powder
Stir in and fry for a minute or so
Add the chicken and cover in the spice and oil
Add water to just under the chicken and boil
Cook on stiring till the chcken is cooked 10-15 mins tops

The only way to cook chicken.? The oil should go a bright green and it smells the nuts

HI,

I bought something similar to this starter kit when I started out:


http://www.memsaab.co.uk/ingredients.htm

You get most of what you will need to start of with.

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Are you as pleased with your home results as you are with ones you buy, now?

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Yeah I still make the occasional duff one but most of the time I think my home made currys are easily as good as restaurant currys.

Ive bought vindaloo sauce on its own before and it was exactly the same as it would have been without the chicken.  I got the impression they cooked it at the same time as my chicken vindaloo and just added extra sauce?

Quote from: PACMAN on March 03, 2005, 04:40 PM
looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.

I don't have the flame on full, medium if that, I find that if its to high they burn.   

I tend to drop the spice in and give it about a minute or so.

Quote from: Admin on March 03, 2005, 02:42 PM
I have left Gravy in the Fridge for a couple of weeks , as long as its got a thick layer of oil on top then no air can penetrate so it does not go off, works for me.

Im going to do this from now on rather than freezing, I tend to use up all my gravy within 2\3 weeks anyway.

Quote from: PACMAN on March 03, 2005, 02:14 PM
refridgerated for more than 2 days it will ruin any curry.

Im not so sure about that, ive had gravy in the fridge for longer than that and the curries ive made from it have been fine.? I am now starting to think that freezing the gravy is a ruining it, I might start making half batches and keep it in the fridge untiil ive used it all then make some more.