Sounds good Loup and yeah, the sauce is gorgeous. The combination of vinegar, sugar, soy sauce and ginger seems to crop up in a good few Asian dishes and adding garlic and a smidge of Mr Naga does it no harm IMHO. I find these wings so addictive i can go through 20 at a time....

Hope you enjoy your meal.

If you're a proper "chilli head" you won't find Mr Naga blows your socks off - it's all about the flavour, not the heat. But for the average Joe it's pretty hot. I love the stuff, but it does divide opinion.

You don't need to use spiced oil. Better if you're new to BIR cooking to focus your time and attention on getting the basics sorted. It's likely to take you a good few tries before you're happy with the results (certainly did for me!) and after that you can start chasing the mythical final 5%!

Cook your curries in no more than double portion sizes, to ensure you can get the spices cooked correctly.

I can't help myself making any chicken wings which come within my reach into Foodwishes Clifton Springs Chicken Wings:

http://youtu.be/Ht7mK5dX0es

http://foodwishes.blogspot.co.uk/2008/05/clifton-springs-chicken-wings-oven.html

The only way I deviate from the receipe is to deep fry my wings for 5 mins 170C followed by 2-3 mins 180C and I also add a bit of Mr Naga to  the sauce.  They are so delicious in the garlic and ginger sauce that I have to be careful how many I cook as I literally can't stop eating them till they're all gone!

Who said he's a BIR chef? He looks to me like someone who's watched a few of Julian's recipes and decided to spread the news via his own channel. His base gravy recipe could've come from any forum or ebook. The "very low light" in particular rings alarm bells (pure C2G). Maybe it's a little bit racist to assume he must be a BIR Chef just from the colour of his skin?

Great to hear a success story from a new member. Well done

I also love to use asian bag leaves, but it's interesting that one of the best BIR takeaways in my area uses only European bay (and cinnamon not cassia bark), so the use of asian bay apparently isn't entirely ubiquitous among BIRs.

I think you must've cocked it up SS. There's no way a simple curry like a CT madras can be called "worst curry ever made" unless the chef making it screwed up cooking of the dish. It's no more than a medium curry with a few shakes of Lea & Perrins and lemon juice at the right time.

Quote from: Secret Santa on January 18, 2014, 03:46 PM
Not to put down Chris's take on this but it's hardly a new idea. I have a naan recipe from a book by a chap called Thomas Neill from 1997 that is virtually identical in all respects.

The recipe from CBM's ebook vol 2 is almost the same, likewise the pacman Pete recipe which has been on this very forum for many years.  BUT I don't see this as a weakness in Chris's recipe at all, quite the opposite, it makes it all the more likely that this is indeed BIR authentic, otherwise why would much the same recipe show up so often from different sources?

What you can give Chris for sure is the recognition that his detailed explanation of technique has helped many folks improve their results. Nothing if not thorough, our Chris!

Thanks guys. I was dimly aware of some kind of falling out between the owners of the two forums but didn't realise this Andy was the guy in question. I tried RCR and didn't like it - too much begging-bowl thrust in your face at every turn. Good luck to him though.

Having read some of those threads I don't think I'll bother with cooking the paste.  I was actually wondering if it bore any relation to the mysterious paste in H4ppy-Chris's long awaited e-book base sauce. Other recipes can take priority.