Hi k21000 and welcome to the forum...and
WOW fantastic first post!
your final curry looks bob on to me  looks like we got a natural here  :

Glad your enjoying the site and lets now how you get on with the rest of the base. UB.

Quote from: haldi on July 13, 2008, 06:48 PM

Quote from: Unclebuck on July 13, 2008, 09:51 AM
Really Happy with this recipe, this is for me the best ruby that has left my kitchen.
To the main just for personal taste i added Dsp chili, lemon juice and garlic puree. Cracking! looking forward to using the rest of the base.

Hi UB
The picture top left looks amazing!
How did you cook the chicken?
Was it precooked?

yes mate i always precook chicken

Quote Also adding lemon juice and garlic puree must have given the taste a real boost.
So I guess you felt it lacked a little something too?

personal taste thats all, I just Cant help to tinker.

Quote from: JerryM on July 13, 2008, 10:58 AM
UB,

no probs - i will just have to hang on until i cook - don't think i'm going to be able to last the 3 days.

i do not put ajwain in every time i make a base - i does produce a very nice but different sort of "little hint of something but your not sure what it is" - it's usually down to what i'm feeling like at the time - probably 1 in 4 bases or 1 per month

unlike the ifindforu base I could not detect the ajwain in the blended base but I don?t know yet if this is down to the extra spice masking it until cooking time when I expect it to come through as that ?hint?

i will use it next time and we'll compare notes  ;D gonna take me about 2 weeks to get though this base so its play time!! 

Quote from: JerryM on July 13, 2008, 10:40 AM
UB,

just a quick check if i could on the "Ajowan" - i only have "Ajwain" despite repeated attempts to find "Ajowan". the ajwain description from the NATCO pack is "seeds have a strong pungent flavour similar to thyme".

i use the ajwain in the ifindforu base and like it a lot so was very please to see it in BE's.

in tasting the base i don't feel there is enough in it - would increase in future to 1 tsp c/w 1/4tsp spec (i noted BE's comment of having reduced it from the past) -

the question is - does the ajwain come through in the final dish - as just a little hint of something

I couldn't tell you Jerry because Bruce said there optional and didn't have any, i will put some in next time just to see what the difference is.

From jerryM

curryswede,

i have no interest in curries with water (been brought up on BIR/IR/TA) but i would be interested in a quick way to get a sort of biryani and as others may have the same interest it's probably worth a new post to get additional views on the possibilities.

From Curryswede

The water was just added to prevent spices from burning and to provide a bit of moisture and to help heat the rice. Plus all my base is in the freezer and I didn't have time to defrost a bag. You don't have to add base to everything you make. 

I wasn't consciously trying to emulate an actual restaurant dish, I was just making some left-over stir-fry basically. But yes, I suppose the closest thing would be a biryani, which I've actually never had before.

If you watch Indian home cooking on youtube or whatever, water is very often used in this manner to make curries. 

Post from JerryM

curryswede,

i was really liking the recipe upto adding the 1 dl (presume double ladle) of water. i thought why not base?

then i think i've realise the rice connection - are u making a quick biryani.

there is a good post on the site https://curry-recipes.co.uk/curry/index.php?topic=2688.0 which i'm going to give a go when i get chance - biryani with a madras curry sauce, omelette, banana fritters being a real fav 

Original post from Curryswede

I have to share a discovery I made yesterday. I had some leftover Chicken Tikka with pieces of onion, peppers and tomato (marinated together with the chicken and cooked on the same skewer) along with some cooked basmati rice, so I decided to whip up a quick dinner using that so I could try out my deggi chili, and the results were amazing, among the best I've ever had actually.

Here's roughly how I did it:

I put a pan on medium heat, put in a tablespoon of oil.

Added about 2 tsp of tomato paste (double concentrate) and fried for about 1 min.

Added about 1 tsp of kushi spice mix and 1 tsp of Rajah Tandoori Masala, fried for about 10 secs, then added a small amount of water to avoid burning spices.

I fried for about 20-30secs, then I added one serving of chicken tikka with bite-size pieces of onion, red and green peppers and cherry tomatoes. (I used blade's tikka recipe but used yogurt instead of water)

Added about 0.5-0.75 tsp of deggi chili and stirred, then added about 1dl of water. (Only reason I added the chili at this stage is that i forgot about it earlier.)

I let it simmer for a while, then added some salt to taste, and then stirred in about 1dl of basmati rice.

The colour was an amazing tikka dark orange and the taste was phenomenal. I really think that deggi chili could be a major step towards achieving the IR taste that I know and love. (I won't call it BIR because I'm in Sweden and have never eaten at a BIR, lol)

You guys should really try out this recipe, it's super fast to make once you have the left over tikka and rice.

Really Happy with this recipe, this is for me the best ruby that has left my kitchen.
To the main just for personal taste i added Dsp chili, lemon juice and garlic puree. Cracking! looking forward to using the rest of the base.

Glad to see yours is the same colour as mine, is that a veggie curry in the pic? i never use or eat tinned veg it just tastes like water to me.. Ive made the base plus main and found it to be fantastic will post pic's tomorrow.UB.