Looking at the ingredients in this, I would expect this to taste more like a restaurant version than the others.

6 breasts cubed
1 tbsp garlic&ginger
1/2 tsp mehthi
1 1/2 tsp unsweetened shredded coconut
3/4 tsp cayenne
1/4 tsp each grnd coriander,grnd cumin,tumeric
1/2 tsp tomato paste
3/4 tbsp lemon juice
1 tbsp yoghurt
1 tbsp evaporated milk
3 tbsp oil
1/4 cup onion
3 cups curry base (onions,ginger,garlic,water,tumeric)
1 1/2 tbsp sugar
1/2 cup dahl

heat a large pan add oil
add onion and spices
add all other ingredients after chicken is cooked add dahl and cook
until thickend add fresh fine chopped coriander leaves to garnish and
flavour

dahl recipe

1 cup lentils
1/2 onion
1 cinnamon stick
1 bay leaf
1 tsp garlic,ginger
pinch tumeric,coriander,cumin
water to just cover

combine all ingedients and simmer (20 minutes on low heat) until lentils turn to mush

Chicken & Dhal Curry


Ingredients
1/2 kg Chicken ? skinned & cut into small pcs. Wash, drain & keep aside
1/2 cup Channa Dhal (split yellow lentil)
2 med. Size Onions finely minced
1/2 teaspoon Ginger paste
1/2 teaspoon Garlic Paste
1 tspn. Mustard Seeds
a few Curry leaves
6 dry Red Chillies ? deseeded
Salt to taste
3/4 teaspoon chilli Pwd
1 teaspoon Coriander powder
2 teaspoons Mango powder
4-6 tbspns oil
2 med.size Tomatoes - finely minced
1/2 to 3/4 teaspoon Garam Masala

For Garnish:-
2 tablespoons Finely Chopped Corriander leaves



Preparation
Wash the Dhal & cook till soft (say for 10 mins). Keep aside. Heat Oil in a vessel, when Oil is hot, add the minced Onions, dry red chillies, Curry leaves & Mustard Seeds, fry till Onions are transparent & the Mustard seeds crackle ? now lower flame & add the Ginger & Garlic Paste & fry for 2 mins, add Chillie Powder, Corriander Powder, Mango Powder & fry sprinkling a little water so that the masala does not burn ? fry till oil comes to the surface & a nice smell arises, at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft, now add the chicken pieces mix well & keep frying for about 8-10 mins ? aft this add the cooked Dhal & water mixture, mix well cove & leave to simmer for 5 mins (so that the chicken cooks) ? open & check if the chicken as cooked & the gravy has obtained its thickness ? Remove from heat, garnish with freshly chopped coriander leaves.

Tips
Note: For a Variation.

You could add 2 boiled, skinned & cubed Potatoes to the Curry ? this you could do at the stage when adding the Dhal.
Goes well with Chappatties/Parathas or Plain steamed Rice.

Chicken with Lentils (Dhansak)
serves 6
http://ejmtph.crosswinds.net/recipes/Indianchicken2.html

Ingredients
1.5 c toor dal (yellow lentils)
1 inch piece tamarind pulp
cold water
1 medium potato, chopped
salt (or chicken stock powder)
0.5 c oil
2 inch square piece fresh ginger
6 garlic cloves
2 large onions
1 medium eggplant, chopped
2 tsp Dhansak masala
3 tsp Parsee sambar masala
0.5 tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
2 tsp red chilli powder
1 c coriander leaves
20 fresh mint leaves, optional
Half a bunch fresh fenugreek leaves (2 tsp dried fenugreek - kasuri methi), optional
3 tomatoes, chopped
6 green chillies, chopped
3 quarter chicken pieces, skinned
1 Tbsp brown sugar
juice of 1 lime


Preparation
Wash toor dal and soak in cold water for 30 minutes. Soak tamarind in 1 c water for at least 30 minutes.


In large pot, cover dal with water. Add chopped potato. Bring to a boil and simmer til dal is very soft. DO NOT ADD SALT until dal is soft. When dal is the consistancy you like, season with salt or chicken stock powder.


While dal is cooking, peel and chop ginger, garlic cloves, onion and eggplant. (Original recipe called for red pumpkin as well), Heat the oil in a large pan (or use a wok) and fry chopped ginger, onions, garlic, sambar masala, dhansak masala, turmeric, cumin, coriander and chili powders, coriander leaves, mint leaves, fenugreek, tomatoes, eggplant and green chillies. Fry for 2 minutes, stirring continuously. Add chicken and saute for 2 minutes. Season with salt (or chicken stock powder) and stir well.


Add the chicken to the dal mixture. Add brown sugar. Simmer til the chicken is cooked through before adding the tamarind water and lime juice; adjust for salt, then simmer for a couple of minutes. It is now ready to serve.


Based on a recipe for a Parsee dish from Bombay in 50 Great Curries of India by Camellia Panjabi. The recipe suggests that this be served with caramelized onion rice pilao. Mrs. Panjabi notes that Dhansak is often served for Sunday midday dinners but is not to be served on auspicious occasions because of being traditionally served on fourth day after a funeral.

This is the chicken Dhansak recipe from Pat Chapman's "Favourite Restaurant Curries" book [Curry Club, ISBN0-86188-868-5 for the paperback].  Traditionally made with mutton, this recipe is for a chicken version: Personally the ingredients within do not compare with what my local BIR's serve.

1 lb chicken breast, skinned and cubed
4 oz red lentils
4 tbsps vegetable oil
1 tsp turmeric
8 tbsps curry masala gravy
2 tbsps curry paste
stock or water
1-2 pieces canned pineapple, chopped
14 oz mixed vegetables: carrot,
potato, peas, aubergine, beans, okra
tomato, red/green pepper: or canned
ratatouille
1 tbsp sugar
salt to taste
1 tbsp garam masala

Sift through the lentils and rinse them, then
cook by boiling in an equal volume of water,
about 3-4 fl oz. They will be cooked
sufficiently in about 30 minutes.

Meanwhile, heat the oil in a karahi, stir-fry the
turmeric for a few seconds then add a spoonful
of curry gravy. Take a quarter of the chicken and stir-
fry it, sealing it and colouring it yellow. Add
more gravy, the next quarter of chicken and so
on until all the gravy and chicken are used. Add
the paste and a little stock or water.

Simmer for about 10 minutes then check to see
whether the chicken is cooked. When it is, combine
with the remaining ingredients, and mix well. When
simmering it is ready to serve.

Quote from: slimboyfat on February 08, 2005, 09:21 AM
I can tell you for a fact that the food in both the La Porte Des Indes and the Blue Elephant is first class, these restaurants are among the best in London.

I fully agree. It stands head and shoulders above Veeraswamy, Chutney Mary and a few of the other "best end" restaurants.

You could look at booking this Indian cookery demonstration in a  West End Restaurant.

http://www.blueelephant.com/pi/london/demonstration.html

Quote

Tamarind perhaps

Quote

From http://www.uppercrustindia.com/10crust/ten/rec2.htm

Camellia Panjabis Goan Pork Vindaloo

Goan Pork Vindaloo
Goa
Vindaloo is a dish made by descendants of, or those who lived in areas dominated by, the Portuguese. It is primarily made with chillies, garam masalam, garlic and vinegar. The word vindaloo comes from a combination of vin for vinegar and aloo from albo, which is Portuguese for garlic. The chillies were introduced into Goa by the Portuguese, and the garam masala spices were those traded in the sixteenth and seventeenth centuries. This is one of the best vindaloo recipes. You can make it as hot as you want. Phil Mendes from Goa whose recipe it is, likes her food spicy but not searing hot and therefore she de-seeds the red chillies. Vindaloo in Goa was and is traditionally made with pork. But you can also make it with mutton. Best with boiled rice. Serves 5-6


Ingredients:

15-20 whole red chillies (preferably Kashmiri type) or 3-1/2 tsps red chilli powder
1 tsp cumin seeds
6 cloves
2-inch cinnamon stick
10 peppercorns
1-4 star anise
1 tsp poppy seeds
2 x 1/4-inch piece of ginger
6 plump garlic cloves
1 tbsp tamarind pulp
4 tsps Goa or Parsee vinegar
1/3 cup oil
3 medium onions, finely chopped
750 gm pork or mutton, cubed salt
1/2 tsp jaggery to taste
15 curry leaves

Procedure:
Soak the chillies in a little water to soften. Then grind all the spices including the chillies, ginger, garlic and tamarind with the vinegar to make a smooth paste. Rub a little of the spice mixture on to the meat and marinate for 1 hour. Heat the oil in a cooking pot and fry the onions for about 15 minutes until brown. Add the spice paste and fry for a further 5 minutes, stirring continuously and adding 2 tbsps water if neccessary. Add the meat and saute in the spice mixture for 5 minutes. Add 4 cups water and salt to taste and cook over a low heat until tender. Stir in the curry leaves and simmer for 3-4 minutes; the vindaloo is now ready to serve. The vinegar and oil in the dish act as preservatives and it freezes extremely well. It can also keep in the refrigerator for 2 days and will in fact be better the day after cooking. You can also make just the spice paste in large batches and freeze it, using small amounts as and when required.This dish is equally good using beef.

Quote from: scribes on January 14, 2005, 08:50 PM
it looks very good, but the best ones I have had all have a "hot and sour" flavour, which try as I might, cannot find what
this is. And it is NOT vinegar !? It doesn't seem to be over-done with coriander either.

Tamarind perhaps

You will find a wide and varied selection of Indian Cookbooks, many of which you will not find in the west.

http://www.indiaclub.com/Shop/Cooking.asp

Dont forget to look at the links at the top left of the page

Quote from: Curry King on January 17, 2005, 10:15 AM
While on the subject of books has anyone got:

Prashad - Cooking With Indian Masters

Someone told me that it was worth getting hold of but I can't seem to find it in the UK?

You can get it at abe books (advanced book exchange)

http://dogbert.abebooks.com/servlet/SearchResults?imagefield.x=37&tn=prashad&imagefield.y=15