Hi panpot,

                Welcome  there`s plenty of good tips to be found here.

                 enjoy....... mike...  ;D

Welcome Dave,  it` all here matey.....  ;D ....... mike

Yes It was better frying and blending the onions..... 

Thanks for your comments all....  .. Yes CK it was from that group with the slight alteration......... cheers.......mike  ;D

A good saturday afternoons cooking,and the result?? BEAUTIFUL !!  ;D

Thanks for the tip  . I have just spent most of the afternoon in the kitchen cooking this curry again. I made a couple of changes and the results were very good;-

             2lbs onions chopped,fried and then blended to a paste.
             3 small fat green chillies seeds removed.

It must have been the seeds that gave it a bit of a sting.. ...........Regards......mike. ;D

Hi Mark,  welcome aboard and happy cooking.....regards.....mike...  ;D

Hi Doug and welcome.  Not long ago joined myself and there is a wealth of knowledge on this forum. So much that its taken me a while to sift through it all and to be honest I don't know where to start.  I agree about the beer and radio bit. I have done mainly curries from books until I found this forum. Look forward to your input.  ;D ....regards.....mike

Cooking/Prep time....1hour 20Min's.        serves.3-4.

        900g(2lb) Chicken pieces.
        25g(1oz) fresh garlic,peeled.
        25g(1oz) fresh ginger,peeled.
        3 green chillies or 1 green pepper.
        60ml(2fl oz's) cooking oil.
        3 large onions,finely chopped.
        1tsp turmeric powder.
        1tsp chili powder.
        2tsp garam masala.
        1tsp tandoori powder.
        3tsp tomato puree.
        170g(6oz) plum tomato's,peeled.
        2tsp salt.
        fresh coriander to garnish...(optional)

        (1) Place the garlic,ginger,green chillies(or green pepper),turmeric,chilli,garam masala,
              tandoori masala,tomato puree,tomatoes and salt into a liquidizer and blend until
              smooth.

       (2) Heat the oil in a large pan and cook onions until golden brown.
   
       (3) Add the chicken pieces and the contents of the blender and stir for a few Min's.

       (4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8Min's.
 
       (5) Garnish with fresh coriander.

     I cooked this last night and I used green chillies. They were about 4" long and I did`t
        deseed them. It did make the curry quite hot and had a very strong chili after taste,
        maybe due to the size of chili. It serves 3-4 (depending on servings). My son ate his
        (with a few glasses of water) but I left mine and reheated in microwave later and it
        seemed to take the sting out of it.......... ;D.............regards..........mike..
     

I am a chicken madras fan,so when I visit my local BIR thats my order. When it arrives its chicken in a dark chutney type sauce. However,when I have done the KD base sauce,and cooked the madras, as in the book its nice, but not great. I do a batch of the base, use some and freeze the rest. I have defrosted some for a chicken curry tonight and the end result was nice but a bit watery. Is that due to freezing??  I made a batch of basic sauce from The Curry house website. When I added it to very very hot oil it went really dark just like the BIR. I tried it with my KD base but it was still very cold after defrosting,so when I added it to the hot oil it spat a lot but just cooled the oil down and took a while to reach boiling point. I notice quite a lot of members are in favour of the KD base. I have yet to try some of the excellent recipes suggested. If I can get a fraction of the results you guys/gals get then that will be a start.......................regards......mike.. ;D ;D