Hi Curry Canuk maybe cut back on the coconut,but as you say the all purpose seasoning is a genuine must if you want the B.I.R taste and smell.If you are stuck email me and ill chat with you and even send some genuine restaurant powder and all purpose seasoning to you for you to give me your verdict after you have done it by the way George has kindly wrote it down more readable thanks TERRY

Ok Pete get the blender out for this tandori or tikka mix. First nput in the blender 1 tub natural yogurt, plus a quater cup of single cream then add a desert spoon of ginger and 1 of garlic.Now add 1 desert spoon of Pataks tandoori paste,1 desert spoon of Pataks tikka paste,and 1 teaspoon of Pataks kashmir masala 1 teaspoon of special spice, a squirt of lemon a shake of salt and some red or yellow colouring.Now add 1 desert spoon of mango powder,and blent all up cut your chicken breast and pour the mixture over it put into freezer bags and store until needed TERRY ps you can add some fresh coriander to the blend if desired

Hi curry queen you have to put the all purpose seasoning in last.You add a little at a time until you have a good flavour the potatoes can be used to make bombay aloo

Pete I was not a BIR chef,but have worked in Indian take away and a restaurant for 4 years .You have to be a silent watcher and not show much interest as it will not be revealed to you TERRY

Thanks George, for putting it down more neatly well done.It just the older you go the less pride one takes in their typing or spelling.Keep up the good work TERRY PS. the amount of water for the onions is about3 pints

Hi Pete the bicarb is to bring out more taste in the onions and make them softer I forgot to mention that about 5 cloves of garlic can be added to the onions when boiling,sorry

  CURRY BASE
 

CUT EIGHT ONIONS 1 GREEN PEPPER AND BOIL.WHEN STARTING TO BOIL ADD A  QUATER TEASPOON OF bicarbonate soda AND HALF CUP OF OIL (more flavour is had by boiling about 5 potatoes and removing when boild
AND 1 TEASPOON OF TERMARIC A  HALF TEASPOON OF SALT,BOIL  FOR ABOUT 5 MINS THEN SIMMER FOR ABOUT 10 MINS THEN LEAVE STAND FOR 10 MINS  THEN LIQIDIZE WITHOUT STRAINING THEM,THEN LEAVE TO STAND
IN A SAUCEPAN PUT 1 MUG OF OIL FRY 4 DESERTSPOONS OF GARLIC PASTE,HOME MADE OR BOUGHT AND 2 DESERTSPOONS Of GINGER PASTE AFTER FRYING FOR 2 MINS UNTIL A LITTLE GOLD BROWN, ADD THIS PASTE (1 MUG OF WATER 1 DESERTSPOON OF RAJAH GOLD MADRAS AS WHAT MOST B.I.R. RESTAURANTS USE .2 DESERTSPOONS OF TURMARIC,HALF A DESERTSPOON OF CUMMIN,1 DESERTSPOON OF CORIANDER,1 TEASPOON OS GARA MASALA, 1 TEASPOON OF CHILLI POWDER OR LESS. FRY FOR A FUTHER 3-4 MINS MOVING ABOUT IN THE SAUCEPAN NOT TO BURN.NOW ADD ABOUT 2 HEAPED TABLSPOONS OF DOUBLE CONCENTRATED TOMATO PASTE AND FRY FOR ABOUT 3 MINS ADDING A MUG OF WATER TO STOP BURNING.ADD ANOTHER MUG OF WATER AND FRY FOR ANOTHER 3-4 MINS,ADD A TEASPOON OF ADJOWAN SEEDS,ADD ANOTHER MUG OF WATER AND COOK FOR A FUTHER 5 MINS. NOW ADD TO THE MIXTURE THE ONIONS THAT WERE BLENDED IN THE BEGINING AND MIX ALL TOGETHER.ADD 1 FULL BLOCK OF CREAMED COCONUT AND 1 Tablespoon sugar Plus  half teaspoon salt plus 2 chicken stock cubes THATS YOUR BASE  To make vindaloo just use chilli powder and squirt of lemon TERRY when making your curry dish PS
I use all purpose seasoning instead of chicken cubes SPRINKLE IN UNTIL YOU ARE HAPPY WITH THE TASTE .as this is what they use in the take aways or retaurants please note,more salt and suger will enhance the taste

 CURRY BASE

CUT EIGHT ONIONS 1 GREEN PEPPER AND BOIL.WHEN STARTING TO BOIL ADD A  HALF TEASPOON OF bicarbonate soda AND HALF CUP OF OIL (more flavour is had by boiling about 5 potatoes and removing when boild
AND 1 TEASPOON OF TERMARIC A  HALF TEASPOON OF SALT,BOIL  FOR ABOUT 5 MINS THEN SIMMER FOR ABOUT 10 MINS THEN LEAVE STAND FOR 10 MINS  THEN LIQIDIZE WITHOUT STRAINING THEM,THEN LEAVE TO STAND
IN A SAUCEPAN PUT 1 MUG OF OIL FRY 5 TABLESPOONS OF GARLIC PASTE,HOME MADE OR BOUGHT AND 2 TABLESPOONS Of GINGER PASTE AFTER FRYING FOR 2 MINS UNTIL A LITTLE GOLD BROWN, ADD THIS PASTE (1 MUG OF WATER 1 TABLESPOON OF RAJAH GOLD MADRAS AS WHAT MOST B.I.R. RESTAURANTS USE .2 TABLESPOONS OF TURMARIC,HALF A TABLESPOON OF CUMMIN,1 TABLESPOON OF CORIANDER,1 TEASPOON OS GARA MASALA, 1 TEASPOON OF CHILLI POWDER OR LESS. FRY FOR A FUTHER 3-4 MINS MOVING ABOUT IN THE SAUCEPAN NOT TO BURN.NOW ADD ABOUT 2 HEAPED TABLSPOONS OF DOUBLE CONCENTRATED TOMATO PASTE AND FRY FOR ABOUT 3 MINS ADDING A MUG OF WATER TO STOP BURNING.ADD ANOTHER MUG OF WATER AND FRY FOR ANOTHER 3-4 MINS,ADD A TEASPOON OF ADJOWAN SEEDS,ADD ANOTHER MUG OF WATER AND COOK FOR A FUTHER 5 MINS. NOW ADD TO THE MIXTURE THE ONIONS THAT WERE BLENDED IN THE BEGINING AND MIX ALL TOGETHER.ADD 1 FULL BLOCK OF CREAMED COCONUT AND 1 Tablespoon sugar and half teaspoon salt plus 2 chicken stock cubes THATS YOUR BASE  To make vindaloo just use chilli powder and squirt of lemon TERRY when making your curry dish PS
I use all purpose seasoning instead of chicken cubes.as this is what they use in the take aways or retaurants

Hi, put some oil or gee in a non stick wok or frying pan.Add half an onion cut in slices add a heaped teaspoon of methi,and a teaspoon of mixed spice mixture also a teaspoon of tomato puree and half teaspoon of ginger and garlic puree combined a half teaspoon of salt.Start frying stiring about.After 4 mins add your meat The BIR use mutton cooked in spices for about 45 mins to 1 hour.Fry for about a futher 5-6 mins then add the pillau rice pre heated in a micro also 1 desert spoon of coconut powder mix thouroly add a little coreander and presto TERRY

Hi Curry Quenn ,just plain natural yogurt.Not the set one also one can add a very small amount of garlic powder if they like By the way I use the cheapest from Lidols