I use this one:-

I do use them in traditional style biryani for layering with the rice.

I'd store them dry in the fridge. I've never tried but it should work the same as any potato salad although minus the oil. I wouldn't want to leave them standing in water.

I put them on to boil at maximum power, wait until they boil then leave for a few minutes then stop and rinse in cold water.

A bit vague, but it depends on how powerful your cooker is, what type of potatoes you use and how big the pieces. They bits should still have bite.

I prefer to undercook because you can always cook your final dish a bit longer.

I've done both and the only reason I choose to warm my base is because I cook on induction and I'm always concerned about not having enough power to keep the temperature constant. I really can't see it making that much difference.

I had a nasty experience once leaving curry in an iron wok overnight....

If I'm cooking a few up for mates, I'll make them in the afternoon and leave them in saucepans with the lid on. Then simply reheat and add a bit more base as needed. Tastes better after it's stood for a bit, too.

Jesus, you must've started making that before I even sent you the recipe!

Glad you enjoyed it. I don't use anywhere near the amount of salt in the recipe either.

I've also made it with normal roast chicken pieces before and that tastes delicious too. Although the fried version is something else.

Nice to compare a traditional bhuna with a BIR style one.

I'd happily pay money for a booklet of recipes from this site, all bound together, I keep losing track of what it was I was planning on cooking next, and have to keep checking back to the forum or my illegible notes if I'm doing a curry.

I can't offer much umm, corned-beef hash

I'd like to see the  "Chicken with chilli & black bean sauce" recipe, too.

That would be my feeling too. It seems strange to have massive oil seperation and then scoop the oil out of the finished curry because there's too much.