I made Dips base to spec as I haven't had any base on the go for a couple of months (staff curry extra hot is all anyone wants). Fine base, a little spicier than my usual CT base due to the green chillis. Immediately notice it's a bit oilier too.

The mix powder is fine too, I don't use paprika, but pul biber ( turkish dried flaked chilli, hotter and much tastier, sourced locally). Used the usual Zaal GM.

Cooked exactly to spec, very nice, a bit too greasy (spooned loads of oil off before I served it).

I'm a bit surprised at LC's comments on this recipe; it was fine, but not as good as either his own recipe or my usual CT madras. I don't know whether this was down to cooking technique, mix powder or the paprika. If I was advising a beginner I'd give them this in a shot, but prefer the caramalisation and taste with a 2 or 3 stage reduction. Good 7/10

I also used extra hot chilli powder and didn't feel that this method brought out enough heat. Could be my induction hob.

I still have some base to play and mix powder to play around with though.

Nice one, just finished the last mouthfull of mine too. I'll post my thoughts later.

It's used in Vietnamese sandwiches round my way.

Take half a baguette, slice it down the centre.
Add a couple of long pieces of cucumber, a little fresh corriander , grated carrot and a skewer of grilled chicken.
Top off with a tsp of finely chopped red chilli and a good shake of your Maggi

Best light lunch you'll get in Paris.

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSA2S5MaKQFR-rqyHdlJjjzk2yA525YIGtDfAG0OngKDtTUz1cV

Any thoughts on the Garam Masala? I'd suggest using something generic, looks more in keeping with the recipe.

Also I can't help noticing in the video his measures look a little on the heavy handed side.

Well if there's actually some cooking going on, I'm in.

I have no idea about mainstream BIR, probably not the taste people are looking for with the wings. A lot of people don't like them or don't like having to get their hands dirty. It's still my most requested dish...although I tweak it a bit in terms of chillis.

Make it with chicken wings and it's close to perfect.

You can play with the recipe as you like. I sometimes use a Nihari spice mix with long pepper. Has to be wings though, and almost no liquid.

Interesting, I seem to remember CA's mix powder used garlic powder and ground fenugrek. I'll have to give this a go. There are as many 'Madrases' a there are fish in the sea.

The brother-in-law brought me some wild boar, we cooked it traditional style in red wine/cognac, with blueberries and chestnuts. the next day I used some of the meat and made a very unusual but delicious vindaloo, bet noone else has tried that as a precook.

He's bringing some wild duck and pheasant next time, game curry is the future!

My preference would be to do 2 double portions, I also favour just doubling up the meat, maybe adding a little extra liquid, but then again my missus doesn't like much sauce.