Hi all,  only caught a bit of this programme but it sounds a bit like Delhi Belly with the guy from the Kumars. They tend to show you what they think your interested in which is Authentic Indian cuisine and not restaurant style. Its a bit like Keith Floyd, he shows you a dish with a bit of this and a handful of that and a pinch or so of the other, but if you want the proper quantities you have to go buy the book.

After all, if someone told you how to cook your favourite Indian meal and it was an exact replica of your local BIR, how many times would you still visit said Curry house?

                             ;D ;D ;D

Its the best base I have tried so far  ;D

Edited by CA.  Chicken Curry recipe moved to recipes section here:  https://curry-recipes.co.uk/curry/index.php?topic=1936.0

Hi,   couldn't wait till the weekend so gave it a go tonight.

It tasted very similar to Darth`s Madras curry.

 

Hi Belan,  Welcome to the family. Looks like a good base. I agree with Dominatrixxx about minimum and cheap ingredients. After all they are running a business makes sense to me.  ;D

Hi folks,  I find that if the base sauce is too smooth and creamy like I got with KD`s base, then to get that "chutney" look to my curry I have to stir fry then blend a couple of onions and add this to the base. This base already has that "chutney" look about it. I will have a crack at replicating that Madras I had from the local BIR at the weekend.

I think this is a big step in the right direction as this base is, simple, contains few ingredients, the ingredients are inexpensive and my house smelt like that BIR down the road.

I love garlic, so this amount was no problem.

Hi team,  I know what you mean about the smell Stew, I was passing my local BIR during the morning and they must have been prepairing stuff for the evening. The window was open and the smell that came from it was the smell you get when cooking the onion/garlic/ginger and tomato mix.

Richard, I also transfered the mix to a blender and washed out the pot, so maybe thats how we lost that oil.

As to the consistency this looked about right to me based on my local BIR. I had a Madras from there on Friday and it was hot,sweet and had that chutney look to it. I spent more time dissecting it mouthful by mouthful. It had bits of red/green chili peppers and thin slices of tomato. I also bit into two cardamom pods, don't know if they had been cooked with the meal or had come out of the base sauce. I might have a stab at making a Madras based on what was in that takeaway and use Stew`s base.

Hi rickking,  welcome to the family, look forward to hearing from you. Hope your curry turns out ok...  ;D

Finally got round to planting my seeds in a bit of compost in a couple of old mushroom containers (that`s recycling for you). Not looking too bad..

Hi guys,  Well Dom I gave this a go today based on your enthusiastic recommendation, and you wasn`t kidding! I really enjoyed cooking this.

   Started at 12.30pm getting ingredients prepaired and frying the onions. By 1.30 the blended puree was back in the pot. Can`t believe how quickly it started to darken. Left it cooking for an hour and a half, adding a little chicken stock now and then to keep the consistency and then added the spices. Cooked for another half an hour but didn't see any oil rising to the top.

             3 Large onions = 2 lb 1 3/4 oz
             1 pint of chicken stock.
   Cooked a basic curry tonight and was very impressed, might give that Bhuna a go with it. Now the pictures..............

   Picture 1 Puree in the pot...

   Picture 2 After 1 1/2 hours...

   Picture 3 The final base...

Thanks Boss it was Stewpendous! (get it. STEWpendous)..

Hi Tim,  welcome aboard mate..  ;D