Quote from: gazman1976 on May 02, 2013, 09:07 PM
good luck with your dish, maybe after you do that, try a few base sauces on here with some recipes then compare

Cheers Gaz, due to the small sample I'm starting with, I'm doing a quick 2 onion base.

When flavour is perfected, I'll tweak quantities and do a proper base.

Quote from: RubyDoo on May 02, 2013, 04:14 PM
Is this a meatless dish? If not, what stage are you going to add the meat? I think this is so off the mark I am may just try it just for fun........... Only one portion though.

Yes, it's just the sauce at the moment.

Chicken marinaded in yogurt, ginger, garlic can be added 30 mins before the end I think.

Cooking it next week - so we will see.  It might not be the Ultimate yet - but it will be!

In fact - I can guarantee that in the next 5 years, each an every one of you will go into a BIR and get a 'Chicken Ultimate'!

Thanks Axe.

A hot Tikka Massala isn't far off what I'm trying to achive.

More like a hotter, sweet Tikka Massala - less tomatoey, more coconutty

Should appeal to those who like Korma, Passanda, Tikka Massala, Madras and Ceylon.

Hello everyone,

I am going to develop a recipe for the perfect curry - which I am titling the Ultimate.

The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.

Instead of a family ordering a Chicken Tikka Massalla, Chicken Kirma, Lamb Bhuna and King Prawn Madras, I want the order to be 2 Chicken Ultimates, 1 Lamb Ultimate and 1 Ling Prawn Ultimate!

The dish is going to be hot and sweet, thick, velvety, rich.

I haven't actually made the sauce yet, but I have conceived a recipe in my head which I am going to start with and develop in small batches.

Before I start, let me know your opinions on the below:

2 large onions, half a carrot and a few cauliflower florets - boiled until soft.

Puree the above  with 2 green finger chillis and a red chilli.

Heat tablespoon of ghee and fry the puree - adding a teaspoon of hot curry powder, ground coriander, methi, tumeric, cloce of garlic and a pinch of fresh ginger

Add a tablespoon of tomato puree, tablespoon of ground almond and about 50g of creamed coconut

I want the curry 'Tandoori Red' so I will add a drop of colour

Thin the sauce with chicken stock and cook for a few hours

Finish with fresh coriander, cashew and lemon juice


Is this going to be the best curry sauce ever - if not, what would you change?

Hello everyone,

I am going to develop a recipe for the perfect curry - which I am titling the Ultimate.

The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.

Instead of a family ordering a Chicken Tikka Massalla, Chicken Kirma, Lamb Bhuna and King Prawn Madras, I want the order to be 2 Chicken Ultimates, 1 Lamb Ultimate and 1 Ling Prawn Ultimate!

The dish is going to be hot and sweet, thick, velvety, rich.

I haven't actually made the sauce yet, but I have conceived a recipe in my head which I am going to start with and develop in small batches.

Before I start, let me know your opinions on the below:

2 large onions, half a carrot and a few cauliflower florets - boiled until soft.

Puree the above  with 2 green finger chillis and a red chilli.

Heat tablespoon of ghee and fry the puree - adding a teaspoon of hot curry powder, ground coriander, methi, tumeric, cloce of garlic and a pinch of fresh ginger

Add a tablespoon of tomato puree, tablespoon of ground almond and about 50g of creamed coconut

I want the curry 'Tandoori Red' so I will add a drop of colour

Thin the sauce with chicken stock and cook for a few hours

Finish with fresh coriander, cashew and lemon juice


Is this going to be the best curry sauce ever - if not, what would you change?