Hi Ganda,  welcome to the family,  ;D nice first post. A mate of mine just started delivering Chinese food and I have asked him to do a bit of spying (all in the aid of research you understand). Look forward to hearing more from you.....regards..mike

Cheers CA,  thanks for moving me again mate,  :-[ regards...mike

Yes, I agree, having tried KD`s /Darth`s /Stew`s / Onions and now this one. I can only imagine that all the preparation is done during the day so that when it comes to getting the meal to the table on an evening it`s achieved in a short amount of time with, maybe a minimum of ingredients. I don`t know that for sure it`s just my assumpion. I am not saying "That`s all there is to it" fry a few spices then chuck in a base sauce. These Chefs take pride in what they do. In my local BIR the chef comes to the table to ask if you enjoyed your meal.

If the curry base poll was updated this base would get my vote as it works for me............... 

I have been using this base for a few weeks now and in my opinion it has got to be the closest we have come to the real thing so far. Sorry Darth ( wherever you may be) but you just got relegated to second place my friend. I wonder what he, and some of the other older members who, sadly, know long contribute would have thought of this base.

A combination of, this base, a few simple spices and we are almost there......

I believe, through trial and error that, Fenugreek/Ground Coriander and Garam Masala
play an important part regarding taste/smell also ginger/garlic and green chili pepper....

After all, in a busy BIR kitchen you are going to want to keep it simple, makes sense to me..

              Regards............mike   ;D

Hi gang,  thanks for putting my recipe in the right place CA  :-[ Now then, had another stab at a curry tonight and kept it simple.

      2 split cardamom pods.                                  Serves 2.
      2 cloves garlic.     }
      small cube of ginger.}  all chopped together.
      1 green chili pepper.}
      2 cooked chicken breasts cut into bite size pieces.
      1tsp ground coriander.
      chili powder to taste.
      1tsp garam masala.
      half tsp cumin
      pinch fenugreek powder.
      1 batch Stew`s base sauce.
      half tomato thinly sliced.
      salt to taste.

Fry cardamom pods/garlic/ginger and chili.

Fry for 2Min's then add ground coriander/chili powder.

Fry for another minute then add garam masala/cumin.

Fry for 1min then add base/chicken/tomato/salt and fenugreek.

Cook until piping hot and serve.
   
In my opinion frying the spices at the start made a significant difference to the taste. That, and the fact that this base is the real deal made a very nice curry.

I would value your opinions/criticism of this recipe and any changes you would suggest.

Hi Bob,  ;)or should that be G`day mate. Welcome to the family, look forward to hearing from you soon chap..  ;D

Hi annam,  welcome to the team. Hope to hear from you soon..  ;D

Hi jakey,  welcome to the family, look forward to hearing from you soon. Let us know how you get on, and if you have any questions just ask. There is always someone here with the answer.....

     all the best......  ;D ;D

Hi all,  I have done another batch of this base sauce today and I must say all went well. I left the onions frying for about 45Min's, and this time used a hand held blender. I ended up adding just over a pint of chicken stock in total a bit at a time, especially after adding the spice mix as it made the sauce a bit thick and splattered the cooker. I did manage to get the oil to rise so am looking forward to giving it a try out mid week. I did cook a basic Chicken Curry on Saturday using this base(picture in the gallery) as I was a bit short on time. The result was most enjoyable.

Hi Graham,  welcome along chap. What base sauce have you been using? I can recommend Darth`s Base. Look forward to hearing more from you soon..  ;D