That looks bloody good, Rob.

Any chance of the recipe, or is it already posted? (Bearing in mind that the chances of getting Janu's  in South West Scotland are slim to anorexic, could I use an equivalent)?

Hi guys..................was planning to make a wee dopiaza today (apparently means 'onions twice' or so).

Had a think and a look through the recipe options and thought, this recipe needs something else. So I pondered and eventually came to the conclusion.....I know what it needs....more onions!!!!

So put together a little dopiaza, with extra crispy onions on top (making it a Tropiaza.....it will be in a TA near you soon).

First made some pretty reasonable chicken tikka



Then made a little dopiaza sauce and added extra crispy onions and chilli garnish - et voila..Le Poulet des Oignons Troisieme 



Picture isn't the sharpest...sorry

I've recently started getting fresh chicken breasts from my local butcher.

About ?6-7 for three decent sized breasts and good quality.

I use 200-250 ml per portion and 400ml fits in one of those little foil cartons.

Only problem is that stacking them while freezing or thawing is tricky but not impossible.

Have also used the quick-lock plastic ones but Mrs G frowns at the yellowish stain it leaves

Thanks Rob - I don't like oil slicks on my plate

They were both made with the TCS base. I just added some dried coriander and fenugreek leaves and a little chilli for the curry, as the base has plenty of flavour.

The Pathia sauce was tomato puree, garlic, mango chutney, lemon juice, salt, sugar, chilli, dried coriander leaves, yogurt, garam masala, single cream blended with a little water. After reducing the base a little, I added the Pathia sauce and Tikka chicken and reduced to required consistency.

Very nice - will tackle a Dopiaza next I think

Last night's dinner

Pathia


Pathia with paratha


Medium Curry Apologies for the microwave rice

I'm sure you're way more experienced than me, my friend, but it puts me off when I see oil floating on,  or seeping out of a dish. I tend to avoid TAs and restaurants serving such fodder.

For me - and it's only my preference - I like to use enough oil to cook the ingredients and leave a relatively oil-free finished dish. It doesn't take a lot of oil to fry spices/onions etc - they just need to be coated really. The same with a base - just enough oil to cook the ingredients results in less of a slick when you serve it.

But hey - each to their own and all that

Oil in a finished dish = bad.

if your dish ends up that way, you're doing something wrong.

No offence, but it looks disgusting  -  sorry

If that's home-made, Boaby, wouldn't mind the recipe - looks delish