Same as me cook in g/g paste a tbs of your base
Nice and easy
Its so easy to over-spice and complicate flavours then ask questions like "whats gone wrong" ;D

black pepper is the most underated spice on this forum. 

Must agree with that Tellicherry is the best by miles ;D

Its you Mick
You can now get taste bud transplants from Hollywood D

Livo
Some good info there I like to keep things simple and easy
I tablespoon gg paste in pan heat do not burn add chicken and coat well add 2 tablespoons curry base cook till just cooked job done

There is a recipe called "Rasta pasta" which uses red green and yellow peppers that's where the packaging started ;D

Chukit is CA he also has other pseudonyms he banned 1 of them ;D

Plenty of ladies on this forum look at all the korma and recipes for nans ;D ;D ;D

Must we have to use this foul language on this forum children should be allowed to read without parental guidance come on mods wake up

Hi Robin
Looks like a good feast there
The Paratha looks good Did you use the spiral method when shaping?

Some BIR are using the ' all in the base ' method which is basically a completed curry sauce and only chili and the odd whole spice used in the final curry, my local t/a use this method.

No wonder  qualities are on a down hill slide,less skills =less wages to pay out
What will happen when the good chefs expire ?
Will the day arrive when tankers deliver bulk curry to Birs   ;D