I'd like to know if his garlic ginger paste is precooked. If he is adding it cold to cold oil and only simmering for 2 - 3 minutes surely it would still be raw.

I assume Vindamikka is you Mikka. Looks like most of his comments are from CR0 members.

Maybe it is that easy, someone needs to give it a go asap.

BTW I'm pretty certain that is a bottle of lemon dressing rather than lemon juice. Adding that much juice would surely overpower the curry.

I'm looking forward to him posting an onion bhaji recipe - I have requested one. I wonder if he puts potato in it?

Good work with the road test Surge. I think this looks pretty authentic from what I have seen in Indian kitchens. Our quick method of boiling in turmeric works, and is a quick solution, but I think this is more likely how they do it.

Did you simmer for the full 40 minutes? Had the other ingredients broken down in that time into basically a sauce? Id be inclined to take out the bay leaves, cassia and cardamoms and store the chicken in the sauce. When its time to add the chicken to the curry I'd just scoop some chicken with sauce and add the whole lot. It's what I saw at the BIR demo and it appears to be what they do on the webcam.

Hi Jerry

I'm glad you still like the CIAH sauce. Good idea making it in a big pot to save on kitchen splatter (assuming you weren't in the garage).

It looks great, I'm looking forward to seeing the recipe. It should be something the whole family will like. I can just add extra chilli powder into my curry sauce!

Chris

Mikka they are the easiest things in the world to grow and it is really addictive. You just need a pot, some compost and some seeds. As long as they get lots of sun and enough water you will get all the chillies you could ever need. I started mine on a windowsill and they ended up in the conservatory. My 6 super chilli plants last year produced close to 1000 chillies. I use them in chilli con carne from the freezer but they don't work in Indian cooking. It really is amazing watching such a small seed turn into a huge plant bearing fruit in a matter of 4 - 5 months. Everyone should be doing it.

I also highly highly recommend growing a few coriander plants. It's amazing how quickly they spread. I always find the stuff from the supermarket doesn't last long enough and I'm not a big fan of freezing it. Asda sell the plants already growing, all you need to do is stick them in a pot or in your garden and it will double or triple in size in a couple of weeks.

They grow but they taste pretty gross. If you cut one in half and lick the exposed flesh it feels like you have properly burned your tongue. I had some on pizzas and in chillies but the pungent flavour overpowered everything. I ended up binning them.

Its my favourite time of year, choosing chilli seeds to grow over the summer. Last year I had great success with Dorset Nagas (very hot but not very tasty) and super chillies (still using them now from the freezer).

This year I want to grow long green finger chillies like the indian supermarkets sell. The trouble is, they dont usually have a variety on them. Has anyone else done this successfully in the past? Im looking at Jati Jolokia or maybe a New Delhi Long but there are just so many varieties!

I'm going to grow some Jalapenos too as I use them all the time on pizzas.

Any help would be much appreciated.

Chris

Im not sure Gordon would be happy if we pinched his recipes. Maybe you could make the biryani and curry and post your recipe. I'm sure you will change the odd thing here or there to avoid breaching copyright laws.

Hi Nai

The quantity isn't important only the ratio. You could use cups if you were making a big batch, or tsps if you ony want a small batch. It doesnt matter either way. Once you have mixed together your spice mix you use the required amount as per the recipe.

Hope this helps.