Quotei get that chicken breat from farmfoods

Hmm. I think it might negate the bargain, by the time I've got to my nearest Farmfoods store! Thanks, anyway.

I use Maggi Coconut Powder, which you can get at any Indian store, and also even Tesco.

You just pour it in, no need to mix it first. Great for Pathia, Korma, etc. Also great for my homemade flapjacks!

I just finished my first batch of this base, having made a range of dishes from it.

Not my favourite so far, I must admit. I think it has too much in it, and doesn't leave enough to the final cooking. Tinned tomatoes are a no-no for me from now on, you can taste them in all the dishes, and the use of chilli / mirch in my opinion should mostly be left until the final cook too. Oh and the potato didn't really add anything as far as I can tell.

Nice, but not as good as my first batch of BE, which is narrowly winning over CA's sauce.

I also use fennel seeds in rice, but haven't used them in a main dish yet.

If you don't mind my slightly altering the topic (keeping it on seeds!) I recently bought some mustard seeds. I haven't got around to using them yet, what would be a common use for them in BIR cooking?

Quote from: jimmy2x on February 14, 2010, 06:25 PM
i can knock up a madras with pilau rice for about ?1 all in.

20p rice
10p corriander
10p base
50p chicken ( 3kg breast farmfoods for ?10, 19 average breasts)
10p spices

Hi Jimmy. Please, where do you get that quantity of chicken at that price from?

But who ever orders a "chicken curry"? In all the years I've been going out to eat or ordering a take away, I can't remember anyone ordering that, even though it's always on the menu.

Some people know they like heat and go for the obvious ones. Some are new to curry, and go for creamy, mild, fruity ones, or house specials which always appeal to first timers. I would imagine a plain chicken curry to be rather bland (especially if it's just base sauce with minimal additions).

I think your benchmark should be what your favourite dish is... and if that happens to be the standard chicken curry, then fine!

Wow, I can only add to the other complimentary posts on this thread. Superb!

I followed the recipe to the letter (my current base sauce is C.A.'s) and it turned out an absolute treat. It's not a meal I would normally order as a take away, but I'll be making this again for sure.

Thanks!

Hi everyone.

As the next step in my curry adventure, I want to start making some indian breads. I've taken a quick look at some of the recipes, and most of them simply specify 'flour' or 'self raising flour'.

Now, I'm after recipes that use non-gluten flour types, which I believe to be things like corn flour, rice flour, gram flour, amongst others. I also thought that some of the standard indian breads where made with these other types of flour.

So any pointers here would be great. What kind of breads can I try which won't suffer from the lack of standard wheat flour?

Also, do any of you make your own popadums? I didn't see any recipes here for that.

Cheers!

Wow, what a week, and it's not over yet!

On Thursday I made my first base sauce using the BE recipe. I didn't have enough onions or a big enough pan, so I made 2/3rds the specified amount. So I ended up with one normal large saucepan of sauce. Since then I've used it for the following:

Friday night: Chicken Madras & mushroom bhaji
Saturday night: plain quick veggie curry for 2 before going out.
Monday lunch: Lamb Korma
Monday night: Chicken Methi for 2 & mushroom bhaji
Tuesday: Vegetable Vindaloo
Today: lamb korma
Tomorrow: intend to make Chicken Patia.

Now that's what I call a good week of curry! They've all tasted great. I wonder how long it will be before the withdrawal symptoms kick in and I have to make another sauce ;-)

Cheers all, I now have a lot more reading to do, to pick up more tips for next time.

I need to get hold of the proper dishes, so that it looks the part too!