DSC_0335.gif Cooked earlier this evening... Chicken Vindaloo / Chicken Korma / Pilau Rice / Onion Bhajii / Naan Bread....t'was awesome! I had a bit of a panic with the Vindaloo though, as i went to grind some more pepper into the pan, and as i did, the lid came off the pepper grinder and in went ab...

Rice was just normal long grain, added cumin seeds / cardamon pod / bit of fake saffron powder.....boil and switch the gas off....lid on and stew for 15 minutes....

lol...i thought the same!!!

Many thanks RS.... My Dad back in the UK likes cooking curries too, and i recently posted this pic on my Facebook and he replied with @it looks great, but i would never be bothered to cook 2 different dishes@.....so i had to inform him that the dishes are made from the same base....with the Korma ad...

MEAL.jpg Hi all! Firstly to say that although i probably don't post as much as i should, i absolutely love this forum. I have learnt so much since my time here...and my curries have gone from "oh, that was really nice...thanks" to "man, seriously...i would PAY for that meal, it was T...

..in fact I never heard of Coriander until I discovered it to my alarm in a Vietnamese Pork Roll (Banh Mi) about ten years ago :shock: Haha!! Exactly the same with me...although only about 3 years ago with my first pork roll here in Melbourne. I am i love with coriander now though and use it for co...

Hi Cory! OK, the base gravy / korma and madras were yours mate! Top notch! The Onion Bhaji and Naan were Julians from YouTube. All in all, a fab combo...and thanks to you both :) I must admit that i did marinate and pre-cook the chicken following Julians YouTube, but can't say i noticed much of a di...

Many thanks to all of the contributors on this site. I have been cooking my own curries for a while now, but up until a few weeks ago, none of them have used the base gravy and add spices method, and i can now say that i'm totally convinced! There's just no comparison to what i was cooking before co...