Just been looking at the spices index and sew there were 12 posts on bay leaf's so i had a look and there is more than one type of bay leaf I've been using the wrong one,I always use rajah spices,Now i find I'm using the European one
My queston there for,Is the a big deference?
           Andy ;D

I have tryed this methord for cooking off chicken and it works as my wife likes the healthy option
Cut chicken to normal meal size portions
3/4 fill sauce pan with water
add 1 tespoon salt
    5-6 bay leaves
     3 tablespoons good curry powder
     2 teaspoons garam masala
     1  "  "  "   cumin
     2  "  "  "   peprika
     2  "  "  "   turmaric
     1  "  "  "   coriander powder
     1  "  "  "   chilli powder
  Add all exept chicken to water bring to boil the add chicken turn to simmer and stir and cook till cooked through about 7 mins all so just cut a bit to try there may be a froth skim it off.
    Andy

Hi jerry,
Evolved, It came to me from the chef were i worked in Greece but i had to change it slightly and used kd curry secrets to help me to use oil and not stock in the base because a friend is a vegetarian  and after much experimenting got it down to the one i use today that i have used for 7 years or so.
My ladle holds about 110mls
  Andy

I get your point thats why i try to make 30-40 portions at one time it takes up time for one day but lasts weeks before you need to do it again ;D
andy

No i don't think so as you may still get some larger bits getting through,the last think you want is a mouth full of ginger or garlic lol ;D
Base sauce recipe now on the base sauce page Andy

 makes 32 portions or 96 ladle's full.
take
3.2kg onions after pealed and sliced through once and washed well
210g garlic pealed
110g ginger pealed or scrapped and cut into thin slices if you use a garam masala with ginger in cut down to 80g
650g plumb toms tinned
450mls good veg oil
200g carrots rough chopped
2 table spoons turmeric
1 table spoon tom puree
2 teaspoons salt do not add to much salt as you can add at the meal stage
5 1/2 pints water or enough to cover onions
method
put all in a large sauce pan and Bring to the boil skim of any scum at this stage
then turn down to very low and cook slowly with the lid on for 2 hours more if you have the time but check water,
turn off the heat and allow to cool for a few hours or so,I leave it over night.
then blend a portion at a time through a colander as in my photo on base sauce (do not over blend)using the back of a ladle slowly rub the sauce through the colander whats left in there can be put through again if at this stage there is a bit not going through throw it away.
Before you make the portions of base sauce make sure that its all in one pot and stirred well then with a ladle take out in 3 ladles per meal stir now and again as you go and then freeze or use as you wish.

you should now have about 32 portions ready for the meals.good luck and let me no how it went Andy

no i had a hand blender it nearly caught fire under load ;D,I have a cheap blender it's OK.
  Andy

My camara not to good on close ups.will get better one when i get the chance
  Andy

I do not over blend as you lose the texture (you need very small lumps of onion etc)it gives a sort off corse nutty type taste that i can not explain but it seems to work. Thats why its put through the blender for such a short time then through a colinder so you get the realy big stuff put back through it must just fit through with the use of the back of the ladle.
I will put my base sauce on when i get chance this weekend.
              Andy ;D
                         

HI gang
      just made a base sauce and put the pictures on the gallery.
    It has now been frozen and it made 32 portions the freezer is now full ;D
    You will see that i use a colander to put the base through this is so the big bits don't get through,I want it to be a thick sauce with lots off body this helps i the cooking stag has it should not take so long to reduce.
I only blend for a few second and not liquidise into a soup like texture you need it to be slightly lumpy it gives that thick sauce texture.
ANDY