I brought this book when it first came out so paid full price plus the added postage to Thailand, on the cover it states  "Mouthwatering Indian Restaurant Dishes to cook at Home" I never encountered most of the dishes that she has put in this book any any BIR that I used to frequent, and as someone allready stated it's upmarket fare from the sort of restaurant that makes patterns on the plates with the food and sticks a flower on top, I do give Chriss credit though for being the first person to show me twenty years back the basics to producing a half descent curry at home , I still use her Dhansak recipe with a couple of tweeks as my standard but the rest of the curries in KD1 taste nothing like a BIR, I mean where is the coconut in her Korma ?, I believe that she now lives in Australia so maybe in the new curry secret this is what passes for a BIR curry in Oz, incidentally she has just launched a new book on easily recreating Thai restaurant cooking at home, I might just have to buy it and compare it with my friends recipes and methods as he works in a typical Thai working class restaurant and is going to give me some cooking lessons if I pay him in beer, I promise that they will be posted in the Chinese/Thai section if I go ahead with the offer, any requests for specific dishes?

Heres one of the latest recipes from the KFC Forum including the 10 definate Herbs and Spices plus the best guess of the 11th so far , you Brine the chicken for 2- 24 hours in the fridge then rinse it and dry it with kitchen roll then dip it in the eggwash let the excess drip off, then roll and press in the flour mix and shake off excess flour , then deep fry at 180 for about 7-8 mins

Chicken~

1 whole chicken, cut in pieces to KFC spec i.e. bone in and skin on including breasts (or 8-10 legs and thighs)

~Flour Mix~

2 cups self-raising cake/pastry flour
1 tbsp Sugar, light brown
1 tbsp Salt
2 tsp MSG

~Spice Mix~

2 tsp Black Peppercorns, medium ground (s)
2 tsp White Pepper, fine ground (s)
1 tsp Ginger, Jamaican (if available), fine ground (s)
3/4 tsp Sage, fine ground (h)
1/2 tsp Bay Leaves, ground (h)
1/2 tsp Chili Flakes, ground (s)
1/2 tsp Coriander Seed, ground (s)
1/2 tsp Summer Savory Leaves, ground (h)
1/4 tsp Cardamom Seed, Green, ground (s)
1/4 tsp Cloves, fine ground (s)
1/4 tsp Nutmeg, fine ground (s)

~Brine~

4 cups Water
1 tbsp Vinegar
1 tbsp Salt
1 tbsp Sugar
1 tbsp MSG

Brine the chicken for at least 2 hours.

~Egg Wash~

1/2 cup 2% Skim Milk
1 Whole egg, beaten

I should add that these guys are attemting to replicate the Origonal Recipe as the Colonel intended us all to enjoy and not the tasteless crap that KFC Corp have been serving us up since the early 1970's.

Want to try this recipe but can you explain what whole Garam Masala consists of please and do you use salted or unsalted butter....thanks

Just read this article online at the SUN website thought it would be of interest.


School of Curry' restaurant plea

INDIAN restaurants are calling for a School of Curry as immigration rules keep good chefs out, it emerged yesterday.
There are now 27,000 vacancies for curry house cooks in Britain ? more than two per restaurant.

Hundreds have already been forced to close, it was claimed.

Restaurants are campaigning for a London School of Curry to train chefs over three years.

Nur-Ur Rahman Khondaker, of the Bangladesh Caterers? Association, said chefs who move to Britain must now have qualifications, hygiene certificates and good English.

He said: ?You can?t expect that from a chef coming from Bangladesh. It is killing restaurants.?

Mr Khondaker, who represents 12,000 curry houses, called for Government help for a school.

He said restaurants employ 110,000 and contribute ฃ3.8billion to the economy, adding: ?This will open up the industry. I know many white British people who want to do the job.?

I guess one or two members on this site might want to sign up if this school ever opened. 

Sorry Guys just found them, I used a link from another Topic and didn't go direct to this forum, that and I'm also on my eigth bottle of San Miguel light doesn't help. 

Can anyone point me in the direction of the Bhuna and CTM recipes to go with this base, are they posted on the forum?

I don't usually cook prawn curries but the Monsoon season is here at the moment and it hasn't stopped now for 3 hours and the only meat I have in the freezer are King Prawns, anyway how are they cooked in a BIR, once thawed are they marinated in something or are they just washed then thrown in raw whilst cooking the curry or are they precooked in some way and then added at the end of cooking, I should add that I am cooking a Korma tonight, hopefully I can get some suggestions in the next few hours but any suggestions for future reference would be appreciated cheers.....Gary.. Thailand   

I have found that when I make a Chinese takeaway style curry using the goldfish brand paste and use a knorr chicken stock cube disolved in water, when added it does improve the taste, maybe the same thing could add something to an Indian curry.   

Quote from: Curry King on September 04, 2008, 10:43 AM

Quote from: Graeme on September 04, 2008, 12:02 AM
Thank you.

but i get the feeling this book and others
are jumping on the band wagon of KD etc.

regards graeme.

The cover even looks the same as the KD book!

It'the same publisher as the KD book, had this book for years, the only recipe that I
use a lot is the Bombay Potato but add double the amount of Chilli powder , the curries are nothing like BIR but there are some interesting recipes for other dishes that you won't find elsewhere.

I did see from a search on the net that you can get it in Canada but couldn't find it when I was still living in the UK, where can you get it?