Really good post, well done. I'll be very interested to hear how your version compares to the BIR one.

The ingredients look like it probably tasted similar to a Madras but a drier, more garlicky version - my idea of food heaven! I'm going to have to give this a go some time very soon. One question - when he added the slices of garlic, did they look raw or partially cooked? A minute or two for raw garlic doesnt sound enough to me.

My in-laws live near Chester so I could attend, but unfortunately not host, an evening in the Manchester / Warrington area.

Has anyone ever noticed that the BIR's pre-cooked chicken is usually stored in a tub or tray in a yellow, yoghurt thick sauce. When they add it to the dish that sauce is added to the curry. This isn't something I have ever seen menioned on here, yet it must impart a certain flavour to the curry.

I noticed this first at the curry lesson I had at a local BIR, but I also noticed it on the Maliks webcam videos. I doubt any of us would have the patience to pre-cook our chicken the day before and refrigerate overnight in the cooking sauce, but maybe that is how it gets the softness.

Although I'm 100% behind the idea of getting 3 or 4 of us together for a round robin 'come dine with me' style series of evenings, maybe it is a bit optimistic. How about a similar theme but all 4 guests cook a main of their choice on a single evening at a hosts house for everyone else to sample? It would have the same effect but would only require one day rather than 4.

I'm happy either way, but I'm just trying to be realistic. There are 4 or 5 of us in or around London, surely we could arrange something within the next couple of months.

I don't see any problem with members wanting to be anonymous. I personally don't have a problem with having my name on it, and the map points a good 5 miles away from where I live. If more people sign up because they are able to be anonymous then the result will be better, there aren't many people putting their names forward anyway so lets not put anyone off.

I would say that looks like the dogs b*llocks, but they are a bit too big!

Im lucky to have a pretty good range cooker. The dial goes up to about 265 degrees which when you add in the fan effect takes it up to a comparible 290 degree non fan oven. I cook a lot of pizzas that I make from scratch and the cook in literally 5 minutes at that temperature. Rather than use a hot pizza stone I now prefer to use a pizza tray (metal corcle with holes in the bottom). I find this results in a base that is firm but not too crispy - think Dominos deep pan pizza.

I havent yet tried it with naan breads but I would imagine the conditions are very similar to a dedicated pizza oven. I'll make sure I give it a go in the near future and I'll post back my thoughts.

Yes it is a single serving - albeit a 'man size' portion.

The lack of salt was an oversight. I'm used to working with the very salty quick base so I forgot to add it in. Do you use salt or MSG Cory?

Regarding the lemon dressing what I meant was in hindsight I couldn't accurately say how much I had used. Next time I'll try and quantify it better. I expect it is in the region of 2 tbsps.

I am also contemplating mixing bowls 1 and 2 together (with added salt) and a bit more water and fry / flambee that all together for a minute before adding the first ladle of base sauce. The concern is that the spices may burn before the garlic and ginger is cooked but if it is mixed into a paste then hopefully that wouldnt happen. Has anyone ever tried this?

Hi David

Try the method in the recipe I just posted (CWG Madras 2.0), it should give you the results you are looking for. The key for me is not stirring the pan for as long as you can bear, and then leaving it another 30 seconds. Constant pan shaking and stirring will mean no oil separation.

Chris

I just had this Madras sauce with some rice for my lunch and it was beautiful. My only comments are that yesterday the garlic and ginger tasted a bit raw but after leaving to cool and then microwaving today it eliminated that. Next time I will holf off on adding the first ladle of base until the garlic is golden. It's tough to time right with all the spitting and flames!

I also think there might have been a tad too much spice in it. Next time I will halve the amounts (apart from the chilli powder and garlic powder).

I really like the method and it really encourages a bit of oil separation.