Hi Jimmy,

I buy whatever is the cheapest too, to me chicken is chicken especially when "currying" or "tikkaing".  I get fresh if available on bogof or 3 for the price of 2 & freeze it.  I know that companies bulk chicken breast up with water and probably some chemicals so this is probably the scum that we get.

cheers

Will

looks good Unclefrank, I made this again tonight and was again great, I toyed with putting an egg in but saw the light & never lol (I hate eggs).
Used the last of my CA base and my next base will again be CA's.  Really enjoyed all the curries I have done with it.  Wonder if turkey jalfrezi will work on xmas day.  I am at work all day, get home 6:30pm so I will try it out (all family will be around & stuffed, lol).

cheers CA

great video Mikka, really interesting watching you cook a curry, looked a whole lot of spice going in but then it is a vindaloo.  Be good if you could comentate as to what your putting in but dont say putting in ()()()() ()()()() of chilli, its too confusing for me, just say 1tbs of chilli  .25 tbsp of ground coriander ;D.

cheers & well done on a great post

Will

Quote from: CurryOnRegardless on December 01, 2009, 02:49 PM
Hi 967bar

For lamb try shoulder (sometimes called neck) fillet. It looks quite fatty but this helps it cook. Cut into big pieces and marinate in plain yogurt, tandoori spices, lemon juice and mint for a couple of hours, then either simmer just covered in boiling water and the marinade for 10/15 minutes or place on skewers and grill or bung in very hot oven till done, again 10/15 mins, it cooks like chicken breast so don't over do it. HTH.

Regards
CoR

I use the shoulder fillet, very nice tikka it makes too.  Like CoR says just cook it like its chicken

Here I am sat at work looking at your picture which looks great, do you do deliveries? ;D

This is my favourite tikka recipe, I too make it all the time, sometimes with lamb which is my favourite.

Will

Hi CA,

The picture looks great CA, I will have to try this next time I am off work, its the wife's favourite dish.  I might pep it up a bit for myself but the Phall might be a bit too much for me :-X, so might try 1/2 the amount of chilli powder & minced chillies but even then might be pushing it but I will give it a try

cheers

Will

nice looking curry Jimmy, I enjoyed this one and I am doing it again tomorrow night along with hopefully naan bread (if I can get it to work this time).

I live in Yorkshire (Doncaster) and I have never seen an egg in Jalfrezi. Which is a blessing cos I like Jalfrezi but cannot eat egg :-X.  Dunno why. I like egg fried rice & flans but fried, boiled, poached etc turns my stomach :

Hi,

i had a go at making these & follwed instructions to the letter.  I ended up with a bowl full of dough that doubled in size but was was the consistency of loose porridge?  I couldnt pick it up lol.  I tried adding more flour & leaving for another hour but it never seemed to change consistency.  Gave the wife a good laugh though, me tring to roll it out ;D.

Anyways thanks for the recipe UB.  As the last few posts say which I never read : maybe for a first bash I should try one of the other recipes first

cheers

Will

I made a batch of this & froze some.  Even after defrosting & reheating it turned out light, fluffy & tasty. 

Thanks once again CA

(now to try making naan)

Will