Made this with some other dishes on Tuesday and it was really good for the milder curry lovers. I mixed some of the leftovers in with some leftover Madras sauce and it was even better the next day for lunch. I'll be revisiting this next year vindaloo hot. Cheers for the recipe .

I tried something from one of Jerry's spreadsheets and had really good results. As I mentioned on the thread before I've never tried a 'real' balti so never really knew if it was the taste people were looking for. I miss this thread and I miss Jerry's contributions .

I've made bases that are less sweet, or seem a bit less savoury, I'm sure my taste buds are curried out. Never made one that's been bitter. Do you add a garlic tarka?

Yes, PC's TM is the D'sB.

Nice, I'm having wild boar liver tonight!

Glad it all turned out well . It'd be nice to hear your thoughts on how it went.

Make sure you follow the Taz recipes for making the finished curries. It's a different method than using other bases.

I put it in the microwave for a minute, snap it into a couple of pieces, then put it in a small saucepan with a lid (can add a little liquid) on a med heat for 5 mins or so.

Hey Micky, what's a confit byaldi? I'm intrigued.

When I make a base, I freeze it in 300ml portions, in ziplock plastic bags. I have a little plastic box that I keep in the freezer and I lay the bags flat or doubled in the box, seperated by a piece of kitchen paper.

If you make a lot of curry and your bases are small you could get away with a week in the fridge.

As to the best (easiest) way to cook chicken in advance...I'm a heretic, just add it raw if you're cooking on a standard stove.