Hi Jb,

Thanks for this recipe. I've just mixed up the marinade and put the chicken in and popped it in the fridge.

I'll cook it tomorrow as I'm doing a family curry. Will let you know how it goes.
It smells pretty good now even with the raw mustard oil in it.

Cheers,

Paul.

Hi Commis,

Is this what you mean?

http://ramkicooks.blogspot.com/2010/01/building-blocks-of-indian-curries-base.html

Paul

Shame about that. The recipe looks like a pukka one and it would have been nice to get more information on the spice mix/basar stuff. 

I read some of his blog and totally sympathised with his description of being a teccy guy in an open plan office with crap management.

Paul.

Hi Mark, welcome to the forum from rainy UK. (well it is raining where I am).

I'm sure myself and many other members would be really interested in what you have to post. I'd be really interested on what goes into those 3 sauces.

Cheers,

Paul.

I guess it could be the Admin base - that is quite dark I think.

Looking at the first post he used the Saffron base which is lighter.

Cheers,

Paul.

I wonder whether that base sauce recipe is complete or will part 2 have any extra ingredients?

We'll have to wait until Jb gets back from work!

Paul.

I can think of 3 additions to lighten the colour: Cream, yoghurt or coconut milk.

They will all change the flavour though.

Have you burnt any ingredients - I've never made a "too dark" curry.

Paul.

Thanks for this Jb, looking forward to seeing the base sauce recipe.

Cheers,

Paul.

Hi Andy,

The author of the book is making a dangerous statement when he says the oil covered g/g paste will keep for months in the fridge.

See

http://www.garlic-central.com/dangers.html or just google "garlic and botulism".

It is safe to freeze it though.

Paul.

Hi dandred,

Welcome to the forum.

Paul.