OK i clicked on the bit at the bottom of the page and came across this - whats a buddy?

best, Rich

Many

just googled this lot from the fat chicks site

1. Eases Swelling in Joints
Turmeric, the primary ingredient in curry, is responsible for many of the dish

The question is " Why Roast?"


best, Rich

nope!

dont have a pressure cooker yet

best, Rich

martinvic - great link to a good article - in all hot Asian countries the spices are on the ground drying in the sun - the same sort of effect would be to take the raw spices and put them in a cool oven like has been mentioned - however the spices that are purchased and considered raw are dried already they are not green and raw if you know what i mean - i personally like the spices just ground - to keep what oils etc they have left after being sun dried before packing and shipping around the world.
I see spices drying on whole areas of concrete - turmeric, chili etc etc everyday when there is no rainy season.
Its a point for an individual as is having to use curry leaves etc a lot of chefs have jumped on the band wagon re roasting spices......

best, Rich

Raw peppers - we freeze raw - we found that the bitter taste seems to come when reheating cooked peppers from frozen. If you are going to reheat/cook from frozen especially in a microwave the peppers will cook inside especially if microwaved for 3 mins stand a 1 min stirred then microwaved 3 mins.


best, Rich

Those French eh! shoving all that stuff in a stock - too posh - there aint much celery going into a stock in India you can bet

best, Rich

It is simple Michael to make a stock - for curries though i wouldnt use celery but im sure some do

And as the other guys say they even eat the roast chicken then use the carcase - i like to use the fresh carcase to get the most out of the flesh and bones - its amazing the amount of oil and flavour you get out when boiling

the idea of using the fresh chicken was to use as the meat in a curry - but there is nothing wrong with a succulent roast chicken to eat, stuffing, potatoes veg gravy lovely and a little English mustard on the side

best, Rich

An easy way michael.t would be to get a couple of uncooked fresh chickens not frozen from a  supermarket - take all the flesh off ie the breasts the wings and the legs use them for whatever and then you are left with the carcasses - chuck them in a  pot with some veg, stock cubes and boil - job done!
You then can cubes up the breast marinade it in some G/G, a spoonful of cumin, curry powder, turmeric and a small pot of yogurt - stir it all up and leave covered for a couple of hours or put in the fridge. Then put some boiling water in to just above the chicken level and bring back to the boil for about 4 mins - turn off let it stand for about 8 mins take out of the water or drain and thats it succulent yellow chicken to add to your curries

easy isnt it!!!! ha ha ha - joking it is and it makes great chicken for curries

best, Rich

Hey Aussie Mick
share and post your recipes - with pictures if possible - nothing better than having a look at the goods
As CH said you may include or do something different where you are that gives the" taste"

best, Rich