Welcome to the forum Tom.

Ah well, if you ever get the chance mate. 

Jerry

If you're on the Wirral, try the Murad Balti, Wallasey Rd, Liscard. Great TA. The chef's name is Bari, he's a nice guy. Tell his best customer from Grove Rd says hell from Australia. His chicken naga is heaven on a plate.

After you've blended your base keep it on the hob and precook your chicken in it. It's spot on.

I use all purpose seasoning instead of salt at the frying stage.

But it wouldn't tell us what ingredients were used to make the base, whether pastes had been used etc. Plus what constitutes a proper BIR curry changes depending on where you live. My North West England taste is different to Glaswegian tastes for instance.

That's looking the part. Did I get a hint of potato in there though?

Nice looking curry; spot on as far as I'm concerned.

Hi Ruth, welcome to the forum.

Or use tinned like they probably do in your take away.

Looking good. You didn't eat all that yourself did you!