I remember green jalfrezis but they are not like that anymore.

Another nice looking spread there Jb. I agree totally about Chris's naan recipe it's spot on for me. I haven't tried peshwari or keema naan with it yet but I must give it a go. Is there a recipe for your chilli keema filling on here?

Hello,
Made some more curries with the remaining tikka I had left. A chicken tikka massala and chicken tikka pathia. I've been trying out different spice mixes recently and for this pathia I used half and half JB's  and Kitchen King spice mix. Although the colour was slightly different to normal the flavour was very similar to my normal pathia.

Chicken Tikka Masala

Chicken Tikka Pathia


All the best

Rob

Hi jadeoboe. There could be several reasons why the curries you cook are not right. If your base sauce is too thick the flavour of the spices won't develop as they should. If you don't fry the spices in the oil enough that can also lead to the incorrect taste. I find the curries I cook now still taste good even cold but I'm not sure what you mean by 'overpowering'. The recipe CT gives above will give a really good madras as long as it's cooked properly on a good high heat. The other thing that may give a more orange colour could be the use of certain chilli powders, I use kashmiri mirch quite often and that gives a more orange/red colour to my curries.
Hope this helps a little.
Best regards
Rob   

Thanks Phil. I have been making my base without really measuring ingredients recently and also adding only turmeric and not any other spices. It's giving me some good results. The curry above had a little more oil added at the frying stage and I have to say it didn't do the flavour any harm and if anything gave it much more of that BIR flavour.

All the best

Rob   

Hi,
I made a new batch of base again the weekend and made some dishes with 1 portion. First up a madras hot curry with chicken, onions, potatoes and peppers which I had with a mushroom bhaji and pilau rice. Today I knocked up some naan bread, chicken tikka and mini onion bhaji. I have to say the curry came out rather oily compared to my usual curries but it was very tasty indeed and it was large enough for two servings.







All the best

Rob
   

Quote from: Garp on February 03, 2017, 08:58 PM
Fantastic as always, Rob

Thanks Garp. Hope you're well

Quote from: Edwin Catflap on February 04, 2017, 09:37 AM
Hi SR who's biryani recipe do you use

It's my own recipe Ed but I haven't posted it. Its a pretty standard affair for the veg curry, G/G paste, tomato puree, methi leaves, mix powder and I add a little ground cinnamon. I make it mild and stir fry all the veg beforehand. That was quite a large portion so I kind of went on instinct on the quantities. The fried rice was pre-cooked pilau rice, onions, mushrooms, green pepper, chicken tikka, a splash of soy sauce, chopped coriander salt and pepper. 

All the best

Rob     

Thanks Mick. I was really happy with how they tasted too. They are simple recipes but work really well.

Regards

Rob

Hi,
Had another curry session on Sunday and cooked some Chicken Tikka which I used to make a couple of curries along with some fragrant Pilau rice and a Mushroom Bhaji side. The Chicken Tikka Biryani with Mixed Veg curry was a double portion and had a nice tikka flavour along with a mildly spiced veg curry. The Chicken Tikka Vindaloo was mine and went down very well with the rice and mushroom bhaji. Ive included some photos of the precooked ingredients.



Chicken Tikka Biryani



Chicken Tikka Vindaloo and Mushroom Bhaji



All the best

Rob


       

Thanks leeroydan. The recipe was one of mine. 1 TBS veg oil, heat on a medium flame, add 1 tsp ginger/garlic paste, 2 tsp diluted tomato puree and pinch of ground up methi leaves. Sizzle for a bit then add 1/2-1 tsp of mix powder, 1/4 tsp salt and just under 1/4 tsp ground cinnamon. mix this and add a little base sauce to prevent burning and fry for about 1 minute. Add 1 ladle of base and increase the heat mix well. Wait for the sauce to reduce then add 1 portion of precooked chicken and about 1/2 tsp brown sugar. Mix well then add a good sized handful of fresh spinach and a little water. Put a lid on and let the spinach wilt then add another ladle of base sauce, chopped coriander and a few slices of fresh tomato. Allow the sauce to reduce and stir occasionally then add another half a ladle of base. Reduce the sauce to the consistency you want and serve. 

The recipe would accept a little chilli powder if you want some heat, I would add 1 or 2 tsp with the mix powder and add a little lemon dressing and omit the sugar.

All the best

Rob