Quote from: fried on July 12, 2012, 05:19 PM
I spent 5 minutes staring at it before I worked it out!

Sorry fellas, I assumed that everyone would know evoo?? Me being a bit of a "pizza-holic" it is second nature to use the term.

Serously though, give it a try.

On a balmy summers evening, it goes down well, especially eating al fresco with plenty of ice cold Peronis to wash it down. 

Personally I like the cabbage in the base. It bulks it up and definitely adds something that suits my taste buds, but it also MUST have green pepper and carrot in there too.

I recently tried the Little India gravy, kindly filmed and added by CBM, and it was good. I think a few tweeks to add cabbage and green pepper would make it better (for me personally).

Never thought of adding swede, but here in Perth, swede costs more per kilo than chicken breast. 

Cabbage is cheap and plentiful, so that suits me.

I've also tried boiling up a chicken carcass in the base, but can't say I noticed too much difference in the finished curry.

Also, I unwittingly served up a mushroom bhajee to one of our veggie friends, and it was only a few days later that I realised it was the chicken carcass base gravy that I'd used............OOPS!! I still haven't told her!!

OR

Don't bother frying the onions, just put everything in a pot and boil up as per CA or Chewy's base gravys. I've cooked both quite a few times, and they always smell good (to me anyway) and produce excellent BIR curries.

BTW welcome Ligs. I wouldn't even dare to offer advice to you, as I am new to all of this.

Sorry, i thought it was universally understood.

Extra virgin olive oil.

This is a favourite of ours in summer. It's light and simple and tasty and reasonably healthy.

Serves 4

- 3-4 good sized Chicken breasts sliced lengthways into about about 3 or 4 pieces per breast
- A good glug or 3 of EVOO and same amount of fresh squeezed lemon juice
- 4 or 5 crushed garlic cloves
- A few drops of sesame oil (probably 3 quarters of a tsp)
- Freshly ground salt and black pepper
- Fresh chopped herbs. Coriander, or parsley or thyme work well (not essential)

Method:

- Cut chicken and stab it with a fork to allow the mixture to penetrate
- Throw all other ingredients, and chicken into a non metallic bowl and mix well (by hand is best)
- Allow to marinate for a few hours in the fridge. Remove from fridge about 1/2 hour before cooking.
- BBQ and enjoy with a fresh salad, fresh pasta, olives and crusty bread lashed with Lurpack. We like to also BBQ some sliced aubergine brushed with EVOO and salt and black pepper

A nice light summer meal, and a change from curry....once in a while

Although I've lived in Australsia since '96, I am still a proud Pom.

It was brilliant to see England batter the hapless Aussies 4-0 in the recent one-day series. Pity the 3rd game was rained out, coz if we'd beat them in that one too, we would have been number 1 side in the world as well as being number 1 test team.

At this moment, it's great being a Pom in OZ. 

Quote from: chewytikka on July 12, 2012, 03:07 PM
I know its daft really, as once you share on the internet its open season for abuse and your stuff is public domain.
But I really dislike the Bogus and the Bullshiters of this world. (Rant Over)

Not daft at all mate.

If you've took the time and trouble to put things on Vimeo or on this site for the good of others to see and learn from, I can understand you getting a bit miffed if someone rips it off and makes money from it by calling it a "secret revealed".

I am still new to this, but have learned SO much in a short time from your goodself, CA, CBM, Razor and many more on this site who share their knowledge for free. And it is very much appreciated.

I look forward to seeing the pillau rice recipe, and in your honour, when I open my restaurant, I'll call it Chewy's Special Pillau.  ;D LOL!!

Looks excellent mate 

Ed and Solarspace beat me to it, re: Pillau Biryani??

Very curious Chewy. I've seen this product many times, but never cosidered buying it. 

Great pictures Ed.

Since discovering this site, I have ONLY used Kashmiri chilli. And yes, I agree, Chewy's Madras is one of the best curries ever.

Give CA's Vindaloo a try too with the Kashmiri powder. Another treat.