Hi JP,

You can mix and match base recipes and final recipes but to begin with you might be better with a matched pair.

SnS provided a good madras recipe with his base but CA has published probably the most comprehensive range of recipes to go with his base. His recipes are also very clear to follow.

I'm going to make the CA stuff next as I'm now totally out of base after a good few Taz base cooking sessions.

Hope this helps.

PaulP.

Lol, Asda vindaloo and hing, curry heaven. 

I've adopted CA's method for cooking basmati rice and it works every time for me now.

The trick is definitely not to overcook and remove from the boiling water after only 5-8 minutes when the rice is still al-dente.

Then I just leave for a few mins to drain in a sieve and them pop it into a warm oven until eating time.

A lot easier than the total absorption method!

Thanks CA

Hi JP,

I would recommend either the Sns2008, the Taz base or (I haven't tried this one yet but the feedback is good) the Cory Ander (CA) base and associated recipes.

There are other good recipes to be had here but the recipes for these 3 are pretty clear which helps a lot, and the feedback is good for these recipes.

I use http://www.spicesofindia.co.uk/ for mail order spices but I also use the local shops when I can.

So pick a base to start with and note the ingredients, check out what other spices you will need and get started! You will need a stock pot of at least 4.5 litres, a method to blend (either upright blender or stick) and some plastic containers to store your finished base.

I certainly won't be buying any more jar curries after getting started on this forum!

That looks really good josh.

I must admit I was considering the same approach i.e. taking the relatively simple Taz recipe then adding to it with the Bunjara stuff, precooked garlic/ginger, and generally experimenting with it.

I've decided to try the CA base and masala and recipes next but don't think it will be long before I make another Taz base as well.

It would be really interesting if Taz spilled the beans a bit more on other recipes but I guess we should be grateful for what we've got.

Paul.

When I say not BIR I watched one of my Indian work buddies cooking a lamb curry for about 8 of us.

He marinaded pieces of lamb with yoghurt, garlic paste, ginger paste, green chili puree and some "meat masala" - can't remember the make but could be Laziza or MDH.

The meat masala tasted like quite a good fiery curry powder. This was marinaded for 24 hours. At cooking time he fried some onions, then garlic and ginger pastes and some more green chili puree. He added some dried red chilis then the lamb (with marinade) then some water and salt. Some more meat masala went in and he had another box of spice which tasted like garam masala to me. He added a bit of cornflour to thicken and it cooked for about 1.5 hours.

The end result was quite pleasant but nowhere near a BIR curry.

I think some of these boxes of spice have their place though and might make a replacement for the curry powder component of our own masala mixes.

I work with a load of Indian IT workers and they use stuff like this for making a quick meal. I have tasted some of the food they produce and it's definitely not like BIR food.

I must admit some of the spice mixtures taste quite interesting and might be of use in small quantities.

Quote from: joshallen2k on January 15, 2010, 04:53 AM

My chicken breasts are huge. I'm thinking at least 12 minutes final bake at 400F

What did you do?

-- Josh

The cooking time does seem too short, especially if using chicken with bones. I would have thought even small chicken legs would need at least 15 minutes in a very hot oven.

Even longer for huge chicken breasts  :

Hi Matt,

Yes it works very well for me too. It's not easy deciding when you have reduced enough and I'm still experimenting at this. I think if you failed to reduce enough and failed to do the "scrape backs" it probably would taste bland.

Since joining this forum I must admit I've only tried 2 bases, the SnS 2008 one which I've done to death and lately the Taz one.

The opinions of the people who taste my food including me give the Taz curries the edge over the SnS 2008 curries I produced.

Next base for me is CA's one which I hope to do this weekend.

Hi Pforkes,

No it doesn't sound weird. I usually have to use kitchen roll to allow me to grip the skin as it gets really slippy after handling the chicken. I'll bear that in mind next time I skin some chicken legs, thanks.