hi guys i simply cook mine in turmeric and salt water, both are preservatives in their own right. i use a tbsp full of salt even for 1 breast and the chicken comes out very moisty  it s the salt that does it.
regards
gary

hi chewy and welcome to cr0 happy new year as well! great to hear you have been making curries for so long and if you have the recipes still would love to read and try them too. as has already been said you may be able to answer a few questions and fill in any gaps as many are trying to emulate the curries of the 60/70/80's. hope you enjoy your stay mate you have made the first steps to curry madness!

regards
gary

hi luke 2 more for the list Raja of kent just between Biddenden and tenterden on the A262 (kents best restaurant 2010) and Mouchak in st. michaels, and i would love to join you guys for curry! where are you in kent?
regards
gary

hi guys and sorry to luke and bar . hpil have you never had a bombay aloo that has a mushy oniony basey goo after you have emptied the potatoes from the foil container, it is actually onion/pepper/base /mix powder reduced considerably at  the end of cooking the bombay aloo oh and maybe a little of the juice from the tomato which is added as well! tastes lovely and with a hint of butter ghee and coriander leaf too ;D

regards
gary
ps the turkey came from lotland farm which is just outside biddenden village border, i think i spotted a white turkey still walking about around their field last week lol

happy new year all

hi 976 where's your goo?lol what i mean  is the onion goo that i associate with all of the side dishes, still looks good did you uses any whole spices (mustards seeds would work well with this)?

new year regards
gary

hope you are well after yesterday! saw this advertisment in tandoori magazine they do supply spice pastes to BIR and they do the big 3 tikka tandoori and kasmiri masala and garden mint and g&g anyone tried them or get hold of them?

here is the web address http://www.pascospices.co.uk/index-2.html

worth trying as pataks seem to run the field in pastes

regards
gary

hi phil so made the trip to which ghurka shop? guessing beaver road 1's what did you think? and how much stuff is crammed into such a small space!!
so  did you brave the outlet as well or town centre ?
sorry do digress from minging vindaloo but had a phall that would do twice as much damage as the novo-virus and cramps for the next 2 days
regards
gary
btw  MERRY CHRISTMAS TO YOU ALL!

anyone tried this lately? add a good pinch of methi leaves just as sauce comes to the boil as with the madras sauce as well as a pinch of coriander, then finish with the coriander when serving

hi peeps want to big this base up as it has not been mentioned for a while even for newbies a simple base and takes an hour!
regards
gary

hi jerry at the price i got it for what it holds inside all fits ingredients wise. 3.77 i paid for it and re-your pizza base sauce yes it has that too! did you follow the link and read the comments from the 58 pages?
pm me if you want the pizza sauce recipe to analyse lol
regards
gary ;D