hello again it sounds like she has heard slightly wrong and mistaken it for a chicken pathia ;D
regards
gary

hi kethomps
sounds like a chicken rezala menu description to me from here in the south of england, and more like a speciality dish. try following pete's vegetable rezala recipe only using pre-cooked chicken and brown some lamb mince with curry powder to pre-cook then add to the finished dish after the chicken! never tried it so not sure. i have had a balti chicken with mince before very tasty but not hot. did have a balti garlic chilli chicken tikka masala no mince before and it still has to be 1 of the best tastiest curry i have ever had it had everything. but i love my vindaloos and phallls and also quite partial to a hot chicken chilli masala. would love to get a recipe from a restaurant for a chicken naga or the recipe for curry hell from the Rupali, yep the 1 from VIZ!
anyway welcome to the bets BIR site on the web
regards
gary

hi chinois
great video mate and great looking madras also we have the same frying pan, it is actually big enough for a 2 or 3 portion curry(do this on a regular basis) i got mine from my 1st visit to brick lane last year 8.99 in the taj store it is brilliant and i asked the guy in the shop do they use them in the restaurants here and he said yes they do. it is heavey and retains the heat well and i love the way you know when it is hot enough the add the oil etc as it makes that expanding "ting" to it i'm sure you know what i'm talking about. would recommend these pans to every BIR curryholic. also it is very easy to clean and nothing burns in it, unless you do something very wrong.

well done to your wife as well because cooking with a certain amount of chilli powder and the fumes can render everyone in the kitchen or surrounding area, except the chef, to cough uncontrollably. when i cook my vindaloos i have window and kitchen door to the outside open and the indoor kitchen door to the hallway closed firmly, but my wife and girls will all start coughing even when they are upstairs

anyway great job hope to see some more soon and if i manage to get someone brave enough wearing goggles and breathing equipment to film me then i will let you all know!
regards
gary

hi winter greens welcome to cr0, once you have made your first base( full of veg) then you have quite a few recipes from demos to try you'll be inside bhaji(vegetable) heaven , be careful though you may end up opening your own indian restaurant, after you 1st dinner party! happy cooking

hope you enjoy your stay, if you have any questions then just ask

kind regards
gary

hi golden foods what are the ingredients for your multi purpose base gravy that you advertise? sorry for being cheeky but i'm sure that many would want to ask the same question, but as you website says that indian restaurants use it to save time but still use quality ingredients and make every curry from korma to phall!
and how much do you sell it for and in what quantities?

regards
gary

hi i always use the microwave to cook my rice, if you use already boiling water then put the bowl covered! and nuke for 5 mins then drain any excess water put the lid back on and place in a warm oven 75-100C for 1hr or longer to dry give it a shake a couple of times oppposed to stirring and you will have beautiful bir style rice( do not let the rice sit in the excess water or it will become sticky and no one likes that!)
regards
gary

hi guys there is a recipe for a chicken dhansak in pc's book the modern indian restaurant cookbook from the ashoka in belfast, the shish mahal in aberdeen and the taj mahal in leigh in essex. it serves 4!
chicken dhansak( chicken cooked with lentils and vegetables)

1lb chicken breast skinned and cubed
4oz red entils
4 tbsp veg oil
1 tsp turmeric
8tbsp curry masala gravy
2 tbsp curry paste
akhini stock or water
1-2 pieces canned pineapple drained and chopped
14 oz mixed vegetables
1 tbsp sugar
salt to taste
1 tbsp garam masala

sift through the lentils and rinse them then boil in an equal amount of water, for 30 minutes.

heat the oil in a karahi, stir fry the turmeric for a few seconds then add a spoonful of curry masala gravy, take a quarter of the chicken and stir-fry it sealing it and colouring it yellow. add more gravy, the next quarter of chicken and so on until all the gravy and chicken are used. add the curry paste and a little water or stock. simmer for about 10 minute the check to see if the chicken is cooked. when it is, combine with the remaining ingredients and mix well. when simmering it is ready to serve.

don't know if it is like a bir haven't tried it.

regards
gary

hi try www.psgoldenfoods.com
regards
gary

hi pete welcome and you won't be sorry i'm sure you will find what your looking for. if you have any questions just ask! again wecome to the best BIR curry forum on the web
regards
gary

ps what is your aim/ favourite curry to recreate?

hi guys/gals just to say happy belated birthday to cr0 for 24/12/04 so it is now 4years old ,also it is 4 years today that i first set eyes on the best curry forum in the world. it has been a grand journey and long may it go on! well done stew
also happy christmas to you all again belated ;D

more turkey leftover vindaloo anyone? lol
regards
gary