Curry Station had mine about 3-4 years now and i still use it to this day, i do a Curry Tasting Night once a month to get some feedback on the curries i make around 10-15 people, so i make the curries then transfer to the Curry Station and keep them warm until my guests arrive, i make about 5-6 different curries giving each person three pieces of chicken each of each different curry. Saves me a lot of time using this great gadget.
The best thing i have tasted using this is Dhal the flavours that come through with the slow heat is just incredible.
I have also made a curry from scratch using them too, just fry onions first then add dry spices then meat/vegetables and then base place lid on and leave until cooked, lovely.

Thanks 

Thanks 

Any quantities for this recipe?

Any chance of the quantities Littlechilli

Could try this  http://mongoliankitchen.com/tandoori-chicken-masala/

Closest thing i found here http://eastmanutensils.com/kadahi-balti-dish
Don't think they are the ones.

Also check these out http://www.blackcountrymetalworks.co.uk/indian-cookware.htm

Need to do some shopping today or tomorrow will have a look at the shops i use, i know they do them in Dudley at Sandhars will find out.

If i am making a Korma for a customer, or any other curry which should have a silky smooth texture i just sieve the base before i add to the pan instead of sieving the whole batch of base gravy.

From some of the descriptions it sounds like a Jalfrezi but with a lot more garlic added and onions are already pre-fried before adding to the dish, well on some menus. Some have the chicken marinated in a chutney then cooked. Also butter is added on some menus.
Where did you get the dish from?

Dalpuri thank you very much.

Got 23kg onions 4.50 GBP, 25kg bag potatoes (casablanca) 3.99 GBP.
6 green peppers 50p absolute bargain, man serving said they are a little soft but ok for making bases.