How did you precook the chicken.

Commis,

I just have the usual rubbish knives found is most peoples kitchens, I want a knife for slicing veg and cutting meat not chopping bones, I suppose something like a chef's knife.

London.

Nice looking curry, which recipe did you use, what did you have with it rice or bread.

London

Hi All,

I've been looking at knives and wonder which one people use, I've got my heart set on a Japanese gyuto
I just wanted to know which knives you guys use.

Thanks in advance for your input.

London.

I've made this sauce a number of times and find it's best made and left in the fridge for several hours or over night as it tastes a lot better than when it's just made.

London.

CH,

I've tried using whole star anise and for me the taste didn't come through enough. The last time I was in my favorite Asian super market i saw ground star anise and thought it might give a bit more Taste. Maybe I'll Start with a quarter of a teaspoon and go from there.

George if I've posted this in the wrong place please feel free to move to the right place.

London

Does anyone use star anise powder in madras, if so how much.

London.

Commis,

I've never had a BIR balti. Living in the East End of London I do eat a lot in tradition Bengali and Bangladeshi restaurants and love them, back in the late 70's a lot of the place I ate in were more like cafes that restaurants and about half the price for a really good feed but now the price gap is some what less.

London

Commis,

Interesting read, next time I find myself in brum I'll defo give one a try.

London.

Chewy,

I've just cooked two chicken madras and I put the mix power and chill power in the tomato dilute and then added it to the pan and gave it a good sizzle.  End result tasted just as good as adding them separately and less chance of burning the spices. If I ever let the missus cook a curry this is the method I'll tell her to use.

Cheers,
London.