Hello Paul. The madras and korma recipes are here Yes.

https://curry-recipes.co.uk/curry/index.php/topic,14323.0.html
https://curry-recipes.co.uk/curry/index.php/topic,14371.0.html
I use my version of Jb's  Base found here
https://curry-recipes.co.uk/curry/index.php/topic,13939.0.html
Hope this helps
Best regards
Rob

I have made a few dishes over the past week, including a Chicken Vindaloo, Chicken Korma, Pillau Rice, Bombay aloo, Chicken Tikka and Naan bread. The Naans were from frozen dough which seems to produce a slightly darker coloured naan but still very nice. I had no fresh coriander either so a couple of the dishes had a slightly different flavour but all went down very well. The chicken tikka had a lovely deep marinaded flavour considering I didn't really measure any of the ingredients out. As you can see I only had a sample amount of the Korma, my recipe is not as sweet as many recipes and although it's a nice version of a Korma it's still not really my kind of thing. Something I do like to add to my bombay aloo is some fennel seeds, Im sure it's something I've tasted in restaurant versions but I used king edward potatoes which I slightly over cooked so ended up with more of a bombay mash. I used some baking potatoes in previous dishes and they seem to hold their shape a bit better even if I do overcook them, something I often do
   
Chicken Vindaloo

Chicken Korma

Dinner

Chicken Tikka

Tikka, remaining curry and rice plus naan


All the best
Rob

Thanks for posting that Phil that is very interesting indeed. As you say it is describing a very similar technique to bir cooking. I have been reducing my first 2 ladles of base down a lot more recently and I have found it has given me a lot more depth of flavour even with very simple recipes. I think I will be changing the way I cook my precooked chicken also I think when I next cook a curry (this afternoon).

Best regards

Rob

Quote from: vinotinto on March 06, 2017, 08:14 PM
Thanks for taking the time Rob.  Will give this one a go

You're welcome Vinotinto. Please let me know how it goes.

Thanks

Rob

I made a new batch of base at the weekend using 4 medium sized onions. I'm still only using Turmeric as a ground spice and I'm getting some really good results with it. It gave me enough for about 8 curries. I froze 6 portions and used the rest to make these 4 dishes.

Base sauce

Chicken Tikka Jalfrezi

Chicken Bhuna

Chicken Vindaloo

Mushroom Bhaji(sorry its out of focus)


All the best

Rob

Quote from: littlechilie on March 06, 2017, 01:16 PM
Well your colking ability is looking superb SR, it's awesome what you can achieve when you study the art of BIR.

Thanks for saying LC. I have to say that cooking BIR style food has made me try similar techniques in other forms of cooking too. The idea of roasting spices can, I feel be used in other dishes too.

All the best

Rob

Quote from: vinotinto on March 06, 2017, 10:30 AM
Really like the look of the chicken curry - any chance of a quick run down of the recipe - I know it will taste great !!

Hi Vinotino of course. 2 TBS veg oil, 1 Htsp G/G paste(50-50), 1 TBS tomato puree (1pt to 2pts water), pinch of dried methi leaves, 0.75 tsp of kitchen king (any mix powder will do though), 1.5 tsp chilli powder, 0.25 tsp salt, squirt of lemon dressing, small handful of chopped onions and the same of green and red peppers, 1 portion pre cooked chicken, 350 ml base gravy (approx.) and a small handful of chopped coriander.
Heat the oil on a medium flame and add the onions and peppers and fry until the onions just start to colour then add G/G paste, fry for 20 seconds or so then add tomato and methi leaves. Wait until the sizzle reduces then add the kitchen king, chilli powder and salt, mix well and add a touch of base. Fry for about 30-40 seconds and add about 150ml (1 ladle) of base mix well. Turn the heat up full and reduce until the oils separates then add the chicken and lemon dressing. Stir well and add another half ladle of base. When it reduces again add the coriander and another half ladle of base. I normally give a little taste at this point and adjust the seasoning if needed. When the oils separates again add the remaining base and reduce to the consistency you want.

Its a fairly standard recipe and it was not measured with a great deal of accuracy but it did produce a nice curry. I've had the kitchen king for a while and not used it so i decided to give it a go to see what difference it made.

Hope this helps

Best regards

Rob       

Quote from: Garp on February 28, 2017, 12:32 PM
Lovely, as always Rob.

You should make an e-book

Thanks Garp. I'm really enjoying cooking right now. As for an ebook hmmmmmmm I'm really not sure, it's not one of my strong suits writing things like that.

Quote from: littlechilie on March 05, 2017, 08:25 PM
Nice looking food here, SR are you the only one posting on the front page these days?

Thanks LC. There doesn't seem to be much posting of pictures at the moment and recently it's just myself and a couple from JB. I will be posting a few more later from yesterdays cooking session.

I was really pleased with the taste and texture Phil, I used my normal Tikka marinade mix but without measuring anything out very precisely. The first marinade is just lemon juice, tandoori masala (TRS) and red food colouring. The second marinade is yogurt, a mix of pastes (pataks), methi leaves, mix powder, tandoori masala, G/G paste, lemon or lime juice and mustard oil.     

Here are the past weeks curry related efforts. Starting with Tandoori Chicken, followed by Chicken Madras, Chicken Korma and a fairly hot chicken curry made with kitchen king as my mix powder,onions, peppers and tomato with nice fluffy pilau rice.

Tandoori chicken


Chicken Madras

Chicken Korma

Chicken Curry with onions and peppers


All the best

Rob