good to see the Glasgow connection. Good to see them in Mother India's Cafe - Mt fave place 

I love my curry pans. I get them out a place in glasgow that sells them to most of the restaurants.

its main ingredient is anchovies though.... this is not vegetarian and I dont know any places I have been that are not veggie concious.

I use healthy oil (rice bran oil) and very little salt and my BIR style curries are bursting with flavour and aromas.

I eat curry 4/5 times a week and I am very fit and healthy.

Quote from: adriandavidb on April 21, 2008, 12:57 PM
What's alcohol got to do with the fat/oil content of curry???

I think the point he is making that it is not eating curry that is nessessarily unhealthy... it is the british Curry Culture in general which is unhealthy. The majority of calories consumed by the average curry goer (me included) tends to be in the form of the pints knocked back along side the curry. 4 pints at an average of 250 calories a pop are enough to turn make your regular curry outing make your belly grow.

My BIR currys use minimal amounts of healthy oil and I still get the "taste". I work out the calories of all my base sauces and currys I make. Even a very flavoursome and most tasty curry I make only contains on average 600 calories which is more than acceptable for a meal. Along with bread and side dishes if you have an average of 1000 calories then you are well within the limits for daily calorie consumption.

Dodge the ghee, naan bread and white rice if you want to lower the calories and instead opt for Rice Bran Oil, wholemeal chapatis, and brown rice if you want to make it more nutritious.

I would also like to include the fact that I eat home BIR curry on average about 4 nights a week and I am very fit and healthy. No fat on my body. Good BMI. Low Cholesterol.

mucho thanks

Quote from: JerryM on April 19, 2008, 10:33 AM
i think i'm now with it ok.

just to test that i am, i presume u are going to use the chicken stock (home made & sounds pretty good) in place of water.

i hope u don't mind me asking but please write down your recipe as you go so u can post it if all goes well. best of luck on the experiment.

also if i could push it a little further - how will u know if u have the recipe. a brief outline of what comparison would help my understanding.

the chicken stock idea is quite interesting to me for several reasons
1) BIR's would have the carcases at hand (i think)
2) the use of general purpose seasoning in the ifindforu had a surprising effect (+ve) and probably has a profound effect on the title of what we are all making ie soup or onion base  ;D

Chicken stock idea is nonsense. They are unlikely to make seperate vegetarian bases.

Out all my pots I have only got something from the mustard seeds.

Coriander - nothing
Basil - nothing
Fennel - nothing
Fenugreek - nothing
Cayenne Chili - nothing

Even the mustard seedlings are struggling.... when in my boiler cupboard
it is really hot and moist and they are shooting well, but I think they are
begging for some light on their leaves now, but when I bring them out into
the Grey Glasgow sunlight they just start to shrivel up so they go back into
the boiler cupboard where they are growing ok again but the leaves are looking
small and tired.

again...this is just further proof that there is absolutely no magical secrets in making the base in any form. most places seem to slap their bases together quite quickly with very little alchemy.

This is still in fine tuning.

Chris303's Garlic Chile Chicken - Serves 1

Ingredients

1 x Chicken Breast - Cubed
10 x Birdseye Red Chiles - Chopped (I partially deseeded them first)
1/2 x Red Bell Pepper - Chopped Finely.
2 x Spring Onions - Chopped from top to bottom.
3tbsp x Onion - Chopped Finely
1 x Garlic Clove - Finely Minced
6 x Garlic Cloves - Sliced
1tsp x Fresh Ginger - Finely Minced
3 tsp x Garlic Chile Chicken Masala
250ml x Base Sauce (I am using the very mild Kris Dhilon Base for this)
1tbsp x Butter Ghee
2tbsp x Rice Bran Oil
2tbsp x Sun Dried Tomato Paste (Mixed with 1tbsp water)

Garlic Chile Chicken Masala Ingredients

2tsp x Coriander Seeds
1tsp x Cumin seeds
5cm x Cinnamon
1/2tsp x Ajawain Seeds
1/2tsp x Fennel seeds
1tsp x Chile Powder
1tsp x Tumeric Powder
1tsp x Paprika Powder

You know the drill... roast each individually and grind.

Method

1. Heat Oil on high heat.
2. Add Minced Garlic and Ginger and fry for about 20/30 seconds or until browning.
3. Add The tomato paste and fry for about 30 seconds again - mix through the oil.
4. Add the finely chopped Onion and fry for about 30 seconds.
5. Add the chopped Chiles, Bell Pepper and Spring Onion and keep frying for another minute.
6. Add the Masala in it's dry form and fry for about 30 seconds - dont let it stick.
7. Add all the sliced Garlic.
8. Add the chicken and seal.
9. Add a little water to free up anything that has stuck to the pan.
10. Add the base sauce (preheated) a little at a time.
11. Once all the base has been added - cook until chicken is cooked through - add a little water if it dries up too much.
12. Garnish with a little coriander
13. Serve