I have omitted Ginger completely out all my recipes as it always gives me a bitter taste.
I have read in a book or two that this was only added in curries to help with digestion.
Since I have done this My bases and final curries have improved a lot.

The universal curry paste in this recipe is miles better than any other Pataks pastes I have tried something to do with the oil inside.
I am making the CTM version tonight see how it goes.

I have been meaning to try these Mr Huda pastes from the Spices of India for a while now but only just got around to buying them. I made this Jalfrezi last night and it was spot on. I was very surprised as I hardly had to add any spices as they are all in with the pastes. These pastes have a lot of Tamarind in and some nice looking and smelling spicy oil on the top which I used for frying which is where I assume the great taste came from.

Has anyone else tried these?

If you order anything from this site in the near future I suggest you try one of these pastes as they are not that expensive and will keep for a while.

Here is the link
http://www.spicesofindia.co.uk/acatalog/Chicken-Tikka-Jalfrezi-Recipe.html

I also bought some of this Coriander paste/mine this tastes a treat
http://www.spicesofindia.co.uk/cgi-bin/ss000001.pl?SS=coriander+mince&PR=-1&TB=A&SHOP=

Bigben

Here is a recipe for Chicken Gyro which is a Greek Keebab. I have made it a twice and tastes a treatt.

Ingredients

? 4 chicken breast fillets

? Marinade 

50 ml. Olive Oil (I use extra virgin) 
1 tsp. Salt 
1 tsp. Black Pepper 
1 tsp. Paprika
2 tsp. dried oregano 
2 lemons (juice and a little of the zest) 
4 cloves of garlic (chopped) 
1 tsp. Chilli powder I use Deggi Mirch or Rajah

Instructions

1. Mix all the marinade ingredients in a bowl. 
2. Add chicken and mix. Cover and leave in the fridge overnight
3. Get the griddle pan hot and place the chicken on. Leave it to cook for 5 minutes, before trying to move it, otherwise it will stick to the griddle. 
4. Turn over and grill on the other side, again don't move it for 5 minutes. 
5. Pour on some of the marinade on top and turn the chicken over. Repeat this after another 5 minutes, until chicken is nicely browned. Basically, you are cooking the chicken for about 20 minutes, turning and basting with the marinade. 
6. Once cooked, slice thickly and keep aside. 
7. Serve filled inside a freshly warmed and split pita bread.

I have tried it the griddling method way and also tried cutting the chicken breast in strips and fried both taste excellent. Nice with salad and yoghurt mint sauce or chilli sauce.

Cheers SnS have heard that tip before.
Any idea what sort of spices go into a BIR fried rice?

Welcome  Pano
What chicken Chaat recipe are you using? Can you let me know what it tastes like as I have been after a good Chaat recipe for a while...... If you have time a pic would be nice  ;D

Chris
Where do you get your's from?
Cheers

Hello all,

I am looking for a good fried rice recipe anyone have a good tried and tested one?

Thanks

Does one of the curry pro's fancy giving this a try and letting us know how you get on ?

I made Unclebuck's Patia recipe about 3-4 weeks ago with great results. I had some left over sauce which I froze. Last night only cooking for myself so decided to use the patia sauce up from the freezer along with some chicken.
This was the best tasting curry I have made by a mile as good if not better than my my favourite TA patia which is saying alot as my normal patia I have is the best I have ever tasted throughout 10 BIR's and 15-20 TA's I have tried.

The original Patia tasted excellent when I first made it but nothing like the one I had last night from the freezer the big difference was the sweetness to it which for me is the no.1 BIR flavour I was missing.

The curry last night took me 10mins to prepare and cook. All I did was defrost the patia sauce then fried half an onion for 5mins and added half a chopped tomato then some diced chicken then the Patia sauce and cooked on highest setting for about 3-4 mins and added lime juice the coriander at the end. Unbelievable taste compared to the original Patia from 3-4 weeks earlier.

This may make alot of sense as I am thinking most TA's may do this. Have a load of different curries already frozen then defrost and cook to order only adding chicken or lamb and coriander to the finished article.

Any curry pro's have any views on this?
Has anyone tried freezing the finished curry sauce then recooked it 3-4 weeks later?
If so did it make a difference?

Paul