Yeah, doghouse I know what you mean... That's the only problem with the KD base - it's a chemical weapon.

It was Naill who posted the Garamasala mix which came from Camellia Punjabis 50 curries book :

"put in 1/2 tsp of garam masala - NOT COMMERCIAL MIX - equal weights of cloves, cinnamon, blk cardomon seeds, pepper"

Don't dry roast the spices, they just go straight in the grinder. I'd be tempted just to use 1/4 tsp in the final dish though.

He also talks about "MDH Chicken Curry masala powder" available from asian grocers. Worth a try instead of the restaurant mix in the experiment if you can get you hands on it.

Please post your results when you are let out the doghouse.

I think it is worth trying a 1/4 tsp of that homemade garamasala (blend posted recently) along with the KD base and these final dish recipes. The garamasala makeup had only 4 whole spices in total one of which was Cloves........... Cloves are part of the secret along with a pich of methi. I'm sure of it

I need to get a new coffee grinder to try this -  I hosed my last one making the restaurant mix a few months ago.

Anyone prepared to risk a few ladels of KD base to try this out  ?

Now that I've calmed down a bit...... we need to put this in context

Pete is a guy that buys a tandoor to try to recreate the taste. Used onions at the end of the tikka skewer to see if the taste is hiding in there. Puts on fake tan and a turban while standing at the cooker (no offence intended). Every time, he comes out dissapointed. So for him to say he has the taste has got to be treated with credability.

This dish had no methi ? I'd always considered that a definite - must try without next time.

What version of the spice mix did you use ?

Yeahaaaaaaa !!!!!

Darth, tried the boiled method. Works great if using right away. However, I made a double batch and kept it overnight in the fridge. This tasted bad with that aftertaste I feared.

Net for me is I'd use Curry House method if I intend making loads and freezing. Use this method if I have raw chicken to hand.

PS Just had a vindaloo for breakfast. I'm taking a break for a few weeks

Hi Ray, yes, I stirred them around every 5mins or so to stop them burning.

you might be right ..... I think I will try a few tablespoons next time. They definately add to the final dish.

PS. I've now frozen most of it thme in an ice cube tray to save the hassle in future.

Use 1 tablespoon of this lovely stuff for your final curry dishes.

Heat 4 tbl oil, add 2 tsp turmeric and cook for 30 secs then add  6 small onions finely chopped (the type of onions that make you eyes water). Turn down to med-low and cook for 30 mins.

Pete, It's the mixed pickle they use - although they have a large plastic jar of the stuff (my guess is about a 3kg jar)

http://www.pataks.co.uk/products.php?productid=54

I've just polished off a fantastic chicken madras made from a Kris Dillon base today and I've got to say it was great. I hit patches of the taste in the final dish. I'm sure we're nearly there - mind you I've said that before

Here's what I used in the final dish

3 tbl oil
1 tbl pre cooked turmeric onion
1 tbl tomato paste (will use ketchup next time)
1 lvl tsp salt
1 tsp Rajah curry powder
pinch garamasala
pinch methi
3 tsp chilli powder
1 tsp fresh coriander
(ran out of green chillis but would add these next time)
3 ladels of Kris Dillon curry gravy
pre cooked Chicken (10 min boiled version)
2 x 1/4 tomatoes
1 tsp lemon juice

1) Heat oil, add pre cooked onions
2) add everything upto the base sauce and stir for 30 secs (added water to stop sticking)
3) add 1 ladle of base
4) add pre cooked chicken, stir for 1 min
5) added 2 ladels of base, tomatoes, lemon juice, cook for 5 mins. Leave it to stand for 5 mins

here's a picture of the pre-cooked onions (cooled down). They taste nice.

I heated 4 tbl oil, added 2 tsp turmeric  and cook for 30 secs and added  6 small onions finely chopped. Turn down to med-low and cook for 30 mins.

Gary, have you  had a chance to write up that vindaloo recipe ... sounds interesting