wow you have been a good boy this year!

Looking forward to seeing how it works out for you

(jealous )

I did the microwave method you suggested and turned out perfect, Thanks 

Great advice there, I'll have a read about and pick one to attack lol

Cheers Razor

Thanks for the help guys it went down an absolute storm. I made a Korma, Ceylon, Vindaloo and Prawn Pathia, with continental naans and some popdoms. Was 8 of us and planned it just about right.

I must say CA's recipe's have not let me down and I have tried the majority of them now.

Any recommendations of whos to try next? The reason I went with CA so far is he has base and a number of recipes so I can eliminate the difference in base if something doesn't turn out well.

A read a lot about Darths base. Any recommendations much appreciated

Thanks for the feedback guys,

It's OK I didn't expect a lot of comments about the videos, to be honest just a good excuse to use the HD camera and pop some bits on you tube. My technique must be perfect!... lol

I am just great full I stumbled upon this forum, I always loved the KD recipe's but it's nice feeling to progress and I feel the methods of cooking on here are far more logical than the generally boiling the spices method of KD. Having said that I still recommend The Curry Secret to people that may find a forum a bit daunting when starting out.

One day I would like to make the videos more of a tutorial and add the ingredients and written instructions in the video but never seem to have time. Plus feel a gimp talking like a presenter haha

Anyway really appreciate comments, cheers guys

That's great thanks razor I was worried the microwave might over cook the chicken but a little zap should be fine.

I better get cooking lol

Hi Guys,

Wanted to pick your brains really. I recently had a curry night on my birthday for my mates, but spent most of the time cooking the bloody things so this time I want to have them made before hand. I have also heard this can make the flavours develop more.

Are there certain curries that are only recommended to be made fresh before eating and not a day before?

How do you go about reheating them?

Cheers

Lovely Thanks CA





CA Chicken Tikka Masala

Hi CA I will add the links to this site and a little intro regarding where they originate

Unfortunately that's the max my cooker outputs, and I cook on highest heat nearly the whole time.

I might try lessening the initial sealing stage and add the spices a bit sooner to save a few mins

Thanks for feedback

Hi Guys,

In process of videoing a few of my curries to try and get tips etc so sorry for the influx lol

CA Chicken Korma Curry - Takeaway Standard

I want to start with, WOW!

I made this last night for myself and the GF along with a CA Madras. We don't usually order a Korma prefering Ceylon or Madras style curries but I was blown away with how this matched a Takeaway standard Korma.

I am not sure if it is because I have not had many Korma's in my life but it tasted exactly how I have had them at a restaurant, I was blown away.

The GF found it sweet but that's how I remember them. A perfect compliment to the Madras.

The small black bits in the Korma is the wok seasoning flaking off a little bit.



Thank you  ;D



CA Chicken Korma Curry - Takeaway Standard