The first Taz base I made with 200 grams of tinned plum tomatoes. The second one I used 200 grams of fresh tomatoes. To be honest with this amount of tomato in a 3 litre base I couldn't say I could taste a difference.

As far as I know tinned tomatoes are still pretty healthy to eat.

Hi Mikka,

Botulism was discussed a few months ago I think.

If you have any oil preparation containing garlic it should be fine for a few days in the fridge and should be fine in a freezer for many weeks.

It is worth knowing about this though.

Thanks Josh.

Paul.

That's just what I do Josh. Often I'm faffing around doing other stuff so the finished curry has time to sit for a while before I serve it up.

I know we're trying to do BIR stuff but I'm not in as much of a hurry as a TA chef.

Looking really good there jimmy2x.

Paul.

Hi 976bar,

The pre-cooked chicken will probably be stone cold (well it should be!) so it is just warming up for 5-7 minutes in the final reduction.

I often add raw chicken at this stage when making the Taz recipes and simmer the finished curry until the chicken is cooked.

Paul.

Looking really good Josh. Any chance of posting the ingredients/quantities you used?

Paul.

Thanks a lot Mick (Achmal) - this will give us something to talk about.

I'm now a Taz convert until I find something better and will be cooking one this evening.

Much appreciated 

That igloo looks superb Chris - I bet it was hard graft making it.

Well done!

I'm just eating some leftovers from last night for my lunch at work. All I can say is it tastes good!!

I'm not sure if this is a good cooking technique or whether it is simply a good well-balanced recipe in terms of the spice mix and base composition.

I could well believe that if the oil in the base was reduced and added back at cooking time, and the same ingredients were used for a more traditional style cooking technique that it may well taste exactly the same.

What I would say though is that this is easy to make with not much chance of ruining the dish through burning. Just a pity we can't (as yet) publish the recipe for other cr0 members to try out and evaluate.