My employer paid for me to go there last year ..... 3 times

It's an awesome place, great people and amazing food..... and it was all free on expenses and I even got paid for doing it

I got my bay leaves from Delhi

Quote from: Secret Santa on February 10, 2014, 03:15 PM
I find that one of the negative points of his videos. He witters on so much it's like watching paint dry. I imagine it's great for people who are very new to the whole BIR thing though.

You can always press mute if you know it all already 

I had mutton curry during my 3 visits to Delhi last year and it was like a very rich lamb bhuna.

It was only on my last visit that it was explained to me that in India mutton is goat meat.


Very rich curry, strong tomato flavour and moderate to madras heat. with a thick sauce.

I really enjoy it.


as for Jamaican curry goat, its worlds apart.

Jamaican curry is much more like a Jerk flavour

The speed in which aluminum pans heat up and cool down is a bonus when frying spices and caramelising the first ladle of base, so you could say that they can help achieve better flavours in a curry, but you need that skill set honed regardless of what pan you use.

I myself use a thin carbon steel wok for all my curry cooking.

Shameful that a lurker who finally gets the courage to post, and offers some recipes, is shot down by the usual suspects.
No wonder why new members feel intimidated to offer anything new if this is the way they are treated.

Guilty until you prove your innocence!

You could expect this type of behavior from school kids, but (moderated) most of the posters here are grown men who should know better.

If you don't make your own chicken stock keep a tin of Knorr chicken powder in the spice cupboard

I tend to always use Blades recipe.

600g Chicken  - 4 or 5 breasts
2 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste / granules
1 tsp ginger paste / powder
2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1 lvl tbl methi
1 lvl tsp salt
2 tbl veg oil
2 tbl water

Cut chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.

Next; after marinating, pre heat oven to highest heat and  skewer the chicken onto skewers or place on a baking tray at the top of the a pre-heated oven. 
turn down to 180 and cook for about 25 minutes, making sure the chicken is cooked thoroughly (break the biggest bit in half to see if it is white all the way through.)

Quote from: curryhell on September 29, 2013, 09:12 PM

To return to the topic, not one of Chris's better videos.  However, I do have to say, e-book or no e-book, the guy has put himself out and was happy to share most things to further all our knowledge.  Whether one chooses to buy the e-book if or when it happens, is a personal choice. But his contribution on here is a lot more positive, helpful and encouraging than some.  Anybody that takes time to video footage on our favourite subject and post it deserves thanks, not derrogatory remarks.  If he makes some money from the project, good luck to him.  If not as least he gave us plenty of footage from which we might learn.

Here Here!

I'm still a noobie. still learning and my biggest gripe is the amount of personal attacks that goes on in these forums.

Were all after the same goal.
Some people have different ideas and disagreements - thats all good, the world would be boring if we were all the same.

Personal attacks, such as this very thread - a call out if you like, are not good for the scene.
It makes those people involved look silly and their clique will only last so long.

I'm on no side here, no one has done me wrong, but I fully support Chris's efforts and even CA's efforts by creating his own space to post in.
Just another forum..... I'm a member of umpteen forums, they all have something to offer otherwise you just delete them from your bookmarks

Peace!

Thanks Phil.

Yes, that's the recipe I followed but I reduced the honey and added more chillies.