the last time i used fenugrrek/GM was on KD's yogurt curry recipe from her new book  and I feel it did improve the flavour

I have found that when I taste a finished curry (usually one of 3/4 portions) I have made and I regard it as rather tasteless or bland a level teaspoon each of ground fenugreek leaves and garam masala added and stirred at the cooling stage lifts it to a more acceptable level.

Does anyone else in the forum have any similar tips for improving the finished dish?

I concur with panpop use the ashoka method for pre-cooked chicken or better still the askhoka recipe for chicken tikka

the creamed coconut blocks you can buy in UK supermarkets are 50% saturated fat which puts me off using largish quantities in a base or recipe.

I never thought I would marinade without using yogurt but after using BLADE's recipe for the first time some six months ago I was converted. I now use the recipe as standard preparation of all chicken dishes including my wife's Saturday's night favourite
chicken tandoori, bhuna gravy,mint raita and a selection of chutneys and nan. Will give your recipe a try and report back

hi blade 1212

looked at your recipe many times in the past but decided to make it sunday ,marinate over night and eat on monday evening WOW!!!! it was absolutely fantastic and the flavour lingered even after a cobra. many thanks blade1212 it is a firm favourite from now on.

A1 SnS Madras with june 2008 base using Ashoka pre-cooked chicken

A2 as per recipe on the forum

A3 like joshallen 2k add 5ml lemon or preferably lime juice

A4 have tried KD& BE bases but prefer SnS's 2008 as the flavour lingers longer on    the taste buds even after a drink. It is the nearest I have made that nearly replicates the quality of my favourite CH the India Gate in Kings Lynn but is better than some CH's I have tried in the area.

thanks CA

i will definitely try the absorption method and dry in a oven afterwards as you suggest also i was thinking about trying black cumin and brown cardamon and perhaps saffron:whats your opinion on this

can any of the forum recommend a pileau rice recipe that is full of aromatic flavours like the genuine BIR ones? I've tried many on the forum but not with much success and the ones where you simply boil the spices seem tasteless. I must be doing something wrong because when you chew a raw cardamon seed your mouth is full of flavour.

many thanks

my idea of an average curry is one low in tired aromatic flavours that only linger for a few hours and disappear, these are  fairly easy to replicate as i have proved  myself many times!! conversely a good curry (in my opinion)is one with vibrant aromatic flavours that linger on your taste buds for at least 24hrs ie well into the following day. The nearest i have come to this was "SnS's madras and base june 08" which i have made/attempted on several occasions but on one occasion i produced an exceptional curry with flavours that lingered well into next day . I'm not sure what i did differently but with more practise i hope to get there more often.

thanks SnS