I find that adding too much of the pre-cook sauce adds too much flavour. I recently did my standard Viceroy chicken precook and used it to make a Madras, the addition of a lot of whole spice flavour tastes good, but might not necessarily be what you're looking for if you're trying to make indentical reproductions of BIR curries.

Welcome, you don't have a brother called Derek, do you?

I'm the same, my recipe(s) are pretty much the same except I chuck everything in together.

Quote from: ScottyM on February 25, 2014, 05:06 PM

* This seals the meat, keeping it juicy and stopping other ingredients drawing out moisture *

I was wondering why some recipes use 2-stage marinades, I'd never thought about it like that before.

I don't think it's a case of the spicing, just that once it becomes too tomatoey you just wish you'd bunged in a bottle of wine and some ceps which seems to be defeating the purpose.

I love venison, I love beef, but I don't like them in Indian style curries, there's just too much meat taste.

If I was going to do something Indian with venison I'd be thinking coconut, lime and not tomato.  Maybe something like a rendang.

By complete coincidence chicken tikka vindaloo will be one of the curries I'll be making tonight. What's your take on the vindaloo recipe? Nice pics.

Cheers MA, I thought you might have an Ultimate version worked out . I'll do my usual mix 'n'match then. Lovely looking photo.

What Jalfrezi recipe did you use? I'm making one tomorrow as part of my prep for the arrival of family next weekend. Razor's looks pretty good, unless anyone has other suggestions.

How long are you cooking the onions for? about 10mins?