Looks great Livo
Quite a selection of recipe/styles in there.

The duff one i.e. KD base, is a given for your non curry liking customer. ;D
You certainly keep the family well fed

cheers Chewy

Cup of Tea 

No I usually use lump wood in the summer season and
also pick up the odd bags of cheap briquettes at Aldi
when they drop the price to get rid of it.

Do like those 1kg easy light bags you can get, use 3 for a good session.

I cook on Gas, but ran out earlier, so just fired it up with charcoal.
cheers Chewy

Whole Tandoori Chicken
In the Hut cooking spring chickens



12 hour marinade, double skewered up, with a Tatty ;D



30min cook



Cooked, released and hung



Lovely little Chuck

cheers Chewy

bhamcurry agree Tin Cans are single use.

I do like watching American/Canadian Homesteader videos
Mainly for Carpentry and Timber building, People living in remote wide open spaces
Canning was an obvious necessity rather than a hobby.

I do have a few Mason and Kilner Jars, but they are quite expensive in the UK.
Not cost effective for BIR curry gravy at all.

As for Tin Cans, step back in time (circa 1925 home kit)



Italian Grandma water bath method is interesting

https://youtu.be/Qn_Yx3NmaNY

cheers Chewy

Thanks for the links Bham
I have plenty of Pressure Cookers already ;D
Much prefer reading first hand experiences, rather than Google/textbook guides.

enjoy the forum and your BIR journey 
cheers ChewyTikka.

Nice to read about your early curry success 

Quote from: bhamcurry on March 10, 2019, 11:01 PM
(* I processed the gravy in my pressure canner at 11psi for 60 minutes. It is shelf stable and microbiologically inert.)

This is an interesting method of base gravy storage, maybe you would like to share more info on this and your methods.

cheers ChewyTikka

Looks good MA
A few little tweaks and additions, doesnt change the core of an original recipe
This would be just as good without, Tandoori masala, sugar, fenugreek powder etc...
and would be a more authentic BIR Madras.

A good curry and chips supper regardless ;D

cheers Chewy

Quote from: Garp on February 21, 2018, 10:26 PM
Wow!
Nobody congratulating one of this forum's greatest contributors?

Wow! indeed, Fake News.

Very good point MA
RS did all his self promotion on CAs pay site and FBook forums.
He has NOT posted, contributed or shared a recipe or anything else here on cR0 for 4 years

Subjective but hardly worth much congratulation from cR0
Apart from the Wee Reiver of course. 

Coffee in his Madras, that will get a good laugh down at your local BIR. ;D

Je Suis ChewyTikka

Chilled or room temp, raw chicken cooks the same, makes no difference either way,

Just more trivia aimed at risk averse, noncooks and has nothing to do with tenderising or cooking tender chicken.
Learning how to cook usually sorts that out.