I like the look of your rack unclefrank  ;D

I remove the skin and make several deep slashes to let the marinade really penetrate the meat.

Thanks Natterjack. It was Blades tikka recipe I used - I tend to say tikka for boneless chunks and tandoori for stuff on the bone. I think some BIRs do likewise but this may be just my assumption.

I have a pretty naff gas oven, which even on highest heat doesn't really perform. The more items in the oven the longer it takes to cook. I saved 3 drumsticks for myself, gave them another night in the marinade and finished them off under the grill and they were much better.

I was invited to a "bring-a-plate" event this weekend and made up a 3kg batch of tandoori style (blade's recipe) chicken drumsticks.  They were ok - could of done with a bit more charring and a bit longer marinading.

However while roasting them a shed load of lovely tandoori flavoured juices were released and I decided to save it to see if they would work as a sort of re-claimed oil.

I made a slight variation on the zeera madras using 2 tbsps instead of oil tonight and it was excellent with a lovely depth of flavour.  Made enough for 2 meals but ended up scoffing the lot, then cleaning out the pan

So if you are roasting any tandoori chicken - keep the curry dripping/juices as they work a treat!







Apologies if this is teaching any grandmothers to suck eggs!

Hi Missy,

Agree with the guys above.

I found you can cook KDs curries in bulk - even the spicier ones - but they need re-cooking to really get the flavours going.  I used to cook one whole batch of base and make a single curry from it, and then cool it and keep it in the fridge then cook individual portions of it while working in a pub kitchen and they were very good.

I used to make up x3 of KD1 almost weekly and have done x3 Bruce Edwards once. I just did a straight multiple of the base recipes and they worked fine. I have used them for individual curries and curries using the entire base with no problems.

hehe Stephen - I've had a few exes that I have converted to curry - in fact it is always a challenge when someone says "they hate curry"

My missus is allergic (puker) to peppers and chillis - so have to work around that.

Razor - Respect!

Barry - the turmeric stained fingers are a give away too!

Wow sounds like a proper curry feast glad you and your family enjoyed it.

I would only make 2 observations if I may  - try coconut milk powder instead of desiccated (or a mix of both) in the korma. It is a more subtle, less intrusive flavour/texture. Secondly I find Dhansak really benefits from a sweet/sour mix so maybe try some lemon juice & sugar it works beautifully with smokey lentils.

Keep on currying!

When I first discovered curries I claimed I would happily eat curry for breakfast, lunch & dinner. While I am not as bad now I still like to have one or two a week but am lucky if I can squeeze one in a fortnight!

So what stops me getting cooking? Firstly a small 9 month old boy crawling around my feet and secondly my missus would always prefer any thing non-curry (weird how she always cleans the plate though!)

So just for fun - what stops you guys cooking as much as you like? 

I have a few, only use the casserole pot for curries though. Perfect size for base cooking.

Respect to you Brother Natterjak for posting this - taken me nearly 20 years of disasters to get to a stage I am happy with - and there are still a few disasters every now and again when I get over confident or try experimenting.    ;D

Not au-fait with the Chinois or Ashoka stuff - but respect for you starting off on what sounds a relatively tricky recipe.  I've never braved a bunjarra myself.

Can't add much to what much wiser heads have offered - but I think some of the other base/recipe combos may a bit more straight forward.

I'm loving the Taz base at the moment and all Cory Ander' recipes, Stephen Lindsays' and the Zeera madras (off the top of my head) are really clearly set-down and the stages are easy to follow - good luck in your quest mate!