Hi BB, I wouldn't be as bold to give it a score, ill let the site users judge only because i would probably be a little biased but I'm really very happy with it ;D - friends and family give it 10/10.

a lil tip - base chicken is a must it just dosnt work with raw chicken.

Quote from: Bobby Bhuna on April 22, 2008, 05:46 PM
Great post mate! It's always nice to see some effort put in! ;D

thanks mate.

Quote from: Bobby Bhuna on April 22, 2008, 05:46 PMI'm quite eager to try out your base sauce. I love the aromatic spices that are often left out of the base and sometimes grind up small quantitues but am sure that the little bag technique seems like a better idea.

Cool it'll be nice to see how a veteran gets on with it.

Quote from: Tikkatrev on April 22, 2008, 03:56 PM
DAM IT UB! i was feeling peckish now im starving! have to say looks great im now thinking this one might be one to try for the weekend, i will need to make some more base gravy first mind ;D thanks for the recipe tt

Your welcome, let me know how you get on 

dont know how i missed this one.. try submitting the lamb for chicken, not tryd myself but maybe worth a go... CLICKY

UB's Chicken Madras - Hot, cooked in rich gravy

Serves One

1 Portion of UB's Base Chicken
300 ml Base gravy
2 Tbsp veg oil
1.5 Tsp spice mix
2 Tsp chili powder
0.5 Tsp Methi
1.5 Tbsp Tomato Paste
1 Dsp Minced Onion and Capsicum
1 Dsp Minced Garlic
1 Tbsp Lemon Juice
0.25 Tbsp Fresh Coriander

Method

Add oil to pan on medium to high heat when oil is hot add spice mix, chili powder and methi as spices start to darken add minced onion/capsicum and minced garlic if your temp is correct here the mince will spit and fizz keep stirring for a minute then add base gravy a bit at a time to keep heat in pan constant, Add Tomato Paste stir then add lemon juice stir well add base chicken simmer until meat has heated though and serve with fresh coriander.

Notes:

Spice mix

Coriander 8 parts
Turmeric 7 parts
Cumin 5 parts
Curry powder 4 parts
Paprika 4 parts


Minced Onion and Capsicum Mix: 1 medium onion to half capsicum blended with a little water.

Base gravy is best added/used just off the simmer.

Lemon is for personal taste adds a bitter kick.. My BIR leaves a fresh slice in the dish.

Methi is dry leaf kind.

Tomato paste is a mix of double concentrate tom puree and water, 40% puree to 60% water - white tower.

Salt to taste.

Base Gravy click here

UB's Base Chicken click here


Revision 20/07/08

Quote from: silvertongue on April 20, 2008, 05:31 PM
From the BBC website, Tuesday, 29 May 2007:

http://news.bbc.co.uk/1/hi/business/6700173.stm

AB Foods buys curry firm Patak's 

"Patak's employs 650 people at its Wigan factory

"Food giant Associated British Foods is to buy the Patak's Indian food business from its founders, the Pathak family.
Under the deal, AB Foods will take on the company's entire business and brand - except for its operations in India.

Based in Wigan, Lancashire, Patak's was set up by the Pathak family in 1957 and it is thought to supply about 75% of the UK's Indian restaurants."

Could it be that many of our favourite restaurants and takeaways achieve 'the taste' by using prepared curry pastes and other ingredients from 'trade size' cans and jars which they simply add to their curry gravy?

Discuss!

Hi silvertongue, good point yep i will have to agree a lot if not all do use prepared paste to some main dishes, tikka especially comes to mind.. its does have it uses - but unlikely to be used in any base gravy IMO.

Hi davidspd,

I like a chicken methi too.. theres no recipe on here

I'm thinking if you want to try/experiment is to make and mild, dry madras with a about a table spoon of fenugreek/methi leaf.
Theres a few here 

Quote from: parker21 on April 18, 2008, 07:14 PM
hi ct
you seem to know it all, if it is so simple then why is this site and site no2 doing so well if it all about making the right "generic "( hate that word) soup. why has mr chapman made loads of money and yet still people write books about the subject which is as you say all about the making of this simple soup. if you know it all then how did you end up looking for a site like this. it seems that you have no need.

we all know we can make superior replicas than most Bir restaurants but the reason for this site is about making the curries like you get at favourite curryhouse you know the ones the ones that make you want to eat it again and again. we have heard it all before from the ultimate curry base to 10 years of experience...... and not to mention the posting of people that have been getting demos from restaurants where the real discoveries and experiences are found.

so if soup is where the answer is why bother just open a can of campbells/heinz no i know what about a big soup after all they have big chunks.

so what is your "simple" suggestion for chicken tikka masala or vindaloo or madras i know do you have a recipe for a simple balti garlic chilli chicken tikka masala?

i'm sorry to anyone who is offended by this post but trying to recreate bir curries isnot so simple and this site and every other site new or old (in2curry RIP) is/are the reasons why!

kind regards and welcome to the best BIR curry site on the web

just a simple BIR curry lover

gary

I would 2nd that.. if i buy or make the best veg/onion soup in the world and added Indian spices this would not equal a good base gravy.. it would just be mulligatawny soup!

Pretty sure we've discussed this one before.

I know this has been moved once already but probably best in the lets talk curry section.

Quote from: currytester on Today at 10:19:22 AM

QuoteWhat a load of twaddle you guys are talking.

Mmm I cant help to think that your post is going to raise a few eyebrows!, of coarse this is your humble opinion..

Quote from: hidden on April 18, 2008, 03:53 AM
Ok I love the flavour of a nice spicy chicken tikka but lately I found something is missing. So have any of you got suggestions on any other ingredients I could add to spice it up a little and give a more flavorful taste?

Hi hidden,

Have you try'd this recipe? click here
skewer up and get em on the BBQ you cant go wrong. (just go easy on the lemon juice). UB.

Quote from: Liam on April 17, 2008, 05:23 PM
Great looking nans, though if you don't have all the kit i.e. a tandoor et al, I find that pre heating a heavy based frying pan or griddle and at the same time pre heating the grill.  Drop the nan on the frying pan and when the blisters start to appear get the pan and pop it under the grill, the top of the bread puffs up a treat, I suppose it sort of replicates the conditions found inside the tandoor, with direct heat contacing the back of the bread and high radiated heat acting on the top of the bread, go on try it you'll like it  ;D

Hi Liam, i cant argue with that, BTW welcome to the forum!