I quite agree Garp.

I express quite clearly in my recipe to leave the diced chicken to marinate for at least 15 minutes.
Theres also no claggy yogurt in my recipe. I personally dont think yogurt is a 100 percent bir marinade ingredient anyway. It may be used in some birs, (I think the satellite man uses it) but not around where i live anyway

Regards

Mick

Thanks for that Haldi.

Guess thats another "secret ingredient" kicked into touch.
I made the bunjarra paste a couple of times as per panpots recipe a few years ago. It was a pain to make, and again, added an unusual taste, but not the extra lift I had hoped for either.

Regards

Mick

Quote from: DEXY111 on April 19, 2016, 10:05 PM
does coconut have to b in the basegravy

I feel sure you will still get excellent results without the coconut block. I think the most important part is to make sure the onions are cooked properly

Regards

Mick

i need that...now

Quote from: chewytikka on February 11, 2016, 01:11 AM

Amazed his staff get away cooking and serving with the ZZ Top beards

  ;D ;D ;D

Give yourself a chance to enjoy your own hard work 

Oven Tony. I cooked the rice the night before and reheated that in the oven too

I made a bulk curry for 10 for new years eve.

Cooked it the day before.

I  made a nice mild lamb bhuna and simply fried a couple of dozen finger chillies and chucked them in at the end, and simply advised people that if they dont like it too spicy, then dont eat the chillis!

Simples

Worked for me anyway

Regards

Mick

That looks lovely Naga. Being a potato grower, Im of the belief that EVERY meal (even deserts  ) whether curried or not should include some spuds  ;D ;D

Regards

Mick

Could be Abdul Mohed with his ebook "Cooking Made Easy Volume 1"