Hi,

This is Panpots Ashock version

https://curry-recipes.co.uk/curry/index.php?topic=3915.msg46916;topicseen#msg46916

Probably twice a week on average, if the wife lets me :

Quote from: Domi on August 08, 2010, 02:08 PM

Quote from: Panpot on August 07, 2010, 10:41 AM
I worry when the recipes are all split up by Admin as I feel like the Ashoka posts they should be kept together as they relate to each other and deserve to be kept together for what they are genuine recipes from a BIR and not the attempts of ourselves. Maybe you could comment on that point and convince the powers that be to keep them together. Anyway I just as ever want to help. The site has been a major part of my culinary life and its good to give back PP

Well said! I think any recipes which are tied to certain bases ought to be sectioned together i.e. SL's chicken chasni should be posted under the BE base....though there are so many "untied" recipes it may prove problematic as some posters swear recipes work equally as well with any base though personally speaking I don't quite see how given the differences in ingredients/measures between one base and another :\ it's a pain in the arse sometimes going from thread to thread to find the right spice mix, oil mix, precook method, base and final dish far easier to have them all under one heading...won't hold my breath waiting on it being implemented though...

It makes perfect sense to list base recipes with the relevant spice mixes & curries this way, but it would be a fair bit of hard work for admin or mods to sort out though (this was where CA was a great mod in my opinion, he put links in to the relevent spice mixtures etc).  I am ready to make a new base and was thinking of trying panpots this time, if I have enough time that is.

cheers

Will

Perhaps George could do a come dine with me for a 100 peeps , lol.  But seriously I would like a recipe for this too as when I was an apprentice a good few years ago now, the works canteen did a cracking "British Curry" (loved it with chips & rice) but the cook would never let us know the recipe.

Quote from: gazman1976 on August 06, 2010, 03:45 PM
i think everyone would say their local is hard to beat to be honest , its all down to your own preferred taste

I think this remark is so true.  We get our taste buds "conditioned" by our local BIR  ;D.  I had the same experience as TyeNoodle.  I didn't like my local BIR at all at first, but as time went on it got better & better to such an extent I revisited my old favourite BIR's and they cannot compete

Great to see the forum back to normal after a few days of the Jeremy Kyle show :

Very nice job jb,   keep up the good work ;D

I agree good to see this up and running & a good read ;D

great job guys ,

Chicken Tikka is my favourite so I am looking forward to the next results

cheers

Will

I thought the curry panel would do this first lol

Of these two for me it is CA's, I seemed to get bitternes in SNS base with any curry I made, but my curry cooking is far better now than it was when I tried it so I might have to revisit it soon.

cheers

Will

Thanks for that Domi,

I think I will err on the side of caution

Quote from: peterandjen on May 28, 2010, 03:28 PM
I usually marinade for 24 hours in the fridge and then freeze, tastes great.

Hi Peter

do you parboil the chiken as the recipe states, then marinade & then freeze?

cheers

Will